Palmer House Brownie
Ingredients: semi-sweet chocolate bars or wafers, dark chocolate bars or wafers, butter, flour, baking powder · 90 min cook time · 450kcal · ₩26,500
Ingredients
200g semi-sweet chocolate bars or wafers, 200g dark chocolate bars or wafers, 450g butter, 200g flour, 5g baking powder, 6ea eggs, 5g salt, 5ml vanilla extract, 100g walnuts, 200g apricot preserves, 1cup water, 1tsp gelatin, 2g flaky sea salt
Instructions
1. Preheat your oven to 300°F (150°C).
2. Fill a medium saucepan with 1 to 2 inches of water and place a heatproof bowl on top to create a double boiler.
3. Add semi-sweet and dark chocolate bars or wafers and a pound of butter to the heatproof bowl. Whisk continuously until soft and silky, about 5 to 8 minutes, ensuring to scrape and stir to prevent burning.
4. Set the chocolate and butter mixture aside for about 10 minutes to cool.
5. In a separate bowl, sift in flour and baking powder.
6. Fold the cooled butter-chocolate mixture into the dry ingredients. Stir for about 4 to 5 minutes.
7. Add six eggs, salt, and vanilla extract to the batter and mix until just combined.
8. Pour the batter into a prepared baking dish. Sprinkle the top with walnuts, pressing them lightly into the batter.
9. Bake in the preheated oven for 35 to 40 minutes. The edges should be crispy and pull away from the pan, even if a toothpick inserted in the center comes out gooey.
10. While the brownies are baking or cooling, prepare the glaze. Go back to the double boiler and stir in apricot preserves, 1 cup of water, and 1 teaspoon of gelatin until homogeneous and brushable.
11. Using a pastry brush, brush the brownies with the apricot glaze mixture until everything is evenly and nicely coated.
12. Let the brownies cool for about 10 minutes.
13. Finish with a sprinkle of flaky sea salt and serve immediately. Optionally, serve with homemade whipped cream.
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