Palmer House Brownie
Ingredients: Butter, Granulated Sugar, Eggs, All-Purpose Flour, Unsweetened Cocoa Powder · 60 min cook time · 450kcal · ~₩15,100
Ingredients
1cup Butter, 2cups Granulated Sugar, 4large Eggs, 1cup All-Purpose Flour, 0.5cup Unsweetened Cocoa Powder, 0.5teaspoon Salt, 1teaspoon Vanilla Extract, 1.5cups Walnuts, 0.5cup Apricot Preserves
Instructions
1. When people think about Illinois, they think about Chicago's deep dish pizza, Chicago hot dog, but we're not doing any of that today. We're going to be making Palmer House Brownie, which is the most decadent, rich, fudgiest brownie that you'll ever have.
2. It started in 1893 when Bertha Palmer requested that the pastry chefs at the Palmer House make these brownies for the Chicago World's Fair.
3. She was actually gifted the Palmer House by her husband, who was a business mogul. If anyone's looking to gift me a hotel, I'm accepting any offers.
4. These brownies remind me a lot of my grandma's brownies. Those were always really decadent and rich. But what makes these really unique is that they have an apricot preserve glaze on top to hold the walnuts in place and they add like a really nice crunch to an overall really fudgy and delicious baked treat.
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