The Original Bertha Palmer Brownie Recipe
Prep: 5 mins | Cook: 30-40 mins | Total time: 40 mins | Yield: 24 brownies
Think of all the attributes a freshly baked brownie has: fudgy insides, a glossy yet crackly crust, occasionally topped with a dollop of ice cream.
As it turns out, the version that you and I are familiar with today is merely just a variation of the original brownie—and it originally consisted of walnuts with a drizzling of apricot glaze.
The creation of the brownie is often attributed to Chicago socialite Bertha Palmer in 1893. They were originally commissioned for the ladies attending the Chicago World's Columbian Exposition by Palmer to oversee the construction of the women's building.
Allegedly, Palmer specifically requested a dessert smaller than a piece of cake that could be easily eaten from boxed lunches, resulting in the Palmer House Brownie. It was apparently served cold unlike the modern brownie.
I will be detailing the recipe to this brownie as created by Bertha Palmer. The original recipe can still be found on the Palmer House Hilton Hotel website.
The Brownie
Ingredients:
- 5.25 oz 60% dark couverture chocolate
- 9.75 oz butter
- 12.75 oz granulated sugar
- 3.5 oz all-purpose flour
- ⅛ tsp baking powder
- 5 whole eggs
- 8 oz chopped walnuts
Instructions:
- Preheat oven to 350° F or 177° C.
- Using a double broiler, melt the chocolate with the butter.
- Mix the dry ingredients together: baking powder, sugar, flour.
- Once the chocolate and butter have been melted, slowly combine with our mixture of dry ingredients. Stir for 4 to 5 mintues.
- Slowly pour the eggs and vanilla to the chocolate mixture and mix to combine until smooth.
-
Pour into a 9"x 12" baking sheet. Sprinkle walnuts on top and use your fingers to press walnuts
down slightly into mixture. Bake for approximately 35 minutes.
- Tip: A way to tell that the brownies are properly baked are when they have risen about ¼ inch with slightly crispy edges.
- Note: A properly baked brownie will remain "gooey" when dipping a toothpick in the center due to the richness of the mixture.
The Apricot Glaze
Ingredients:
- 1 cup water
- 1 cup apricot preserves
- 1 tsp unflavored gelatin
Instructions:
- Combine water, apricot preserves, and unflavored gelatin in a sauce pan.
- Mix thoroughly and bring to a boil for two minutes.
-
Brush hot glaze on brownies while still warm.
- Tip: For easier slicing, place the brownies in the freezer for about 3-4 hours after glazing. Serve while the brownies are cold and firm—as originally intended.