You are here: Home » Recipes » Chocolate Fudge Brownies from the Palmer House Hilton Chocolate Fudge Brownies from the Palmer House Hilton Recipe by RelishKitchen Tested Yield 24 servings The trademark dessert from Chicago's 1893 Columbian Exposition. PrintEmail Ingredients 3 1/2 cups semisweet chocolate chips2 cups (4 sticks) unsalted butter, at room temperature, cut into chunks1 1/2 cups sugar1 1/2 cups all-purpose flour1 tablespoon baking powder5 eggs, lightly beaten4 cups chopped walnut piecesGlaze:1 tablespoon water2 tablespoons apricot preserves Instructions Preheat oven to 325F. In a double boiler, melt chocolate and butter in a glass bowl set over simmering water. Sift together flour, sugar and baking powder. Stir chocolate mixture into flour mixture. Whisk in eggs. Pour into a 12 x 9-inch baking pan. Sprinkle walnuts on top, pressing slightly into batter. 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. Combine water and preserves in a medium saucepan, whisking well. Bring to a boil over medium-high heat. Boil 2 minutes. Using a pastry brush, pat glaze over brownies. Place brownies into the freezer 3 to 4 hours. Remove from freeser, let stand 10 minutes, and slice into 24 pieces.