Chocolate Fudge Brownies from the Palmer House Hilton

Kitchen Tested
  • Yield 24 servings

The trademark dessert from Chicago's 1893 Columbian Exposition.


3 1/2 cups semisweet chocolate chips
2 cups (4 sticks) unsalted butter, at room temperature, cut into chunks
1 1/2 cups sugar
1 1/2 cups all-purpose flour
1 tablespoon baking powder
5 eggs, lightly beaten
4 cups chopped walnut pieces
1 tablespoon water
2 tablespoons apricot preserves


  1. Preheat oven to 325F.
  2. In a double boiler, melt chocolate and butter in a glass bowl set over simmering water.
  3. Sift together flour, sugar and baking powder. Stir chocolate mixture into flour mixture. Whisk in eggs.
  4. Pour into a 12 x 9-inch baking pan. Sprinkle walnuts on top, pressing slightly into batter.
  5. Bake 40 minutes, or until the edges become slightly crisp and the brownie has raised about 1/4 inch.    (Even when the brownie is properly baked, it will test “gooey” with a toothpick in the center.) Let cool 30 minutes.
  6. Combine water and preserves in a medium saucepan, whisking well. Bring to a boil over medium-high heat. Boil 2 minutes.
  7. Using a pastry brush, pat glaze over brownies.
  8. Place brownies into the freezer 3 to 4 hours.  Remove from freeser, let stand 10 minutes, and slice into 24 pieces.



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