Description
This recipe recreates the rich, decadent brownies served at the Palmer House Hilton. These dense, fudgy brownies are studded with walnuts and topped with a unique apricot glaze.
Ingredients
For the Brownies:
- 14 ounces (397g) semi-sweet chocolate chips
- 4 sticks (1 pound, 454g) unsalted butter
- 1 1/2 cups (300g) granulated sugar
- 3/4 cup (94g) all-purpose flour
- 8 large eggs, room temperature
- 3 cups (about 340g) crushed walnuts (see notes)
- 1 teaspoon pure vanilla extract
For the Apricot Glaze:
- 1 cup water
- 1 cup apricot preserves
- 1 teaspoon unflavored gelatin powder
Instructions
1. Prepare Oven and Pan: * Preheat your oven to 300°F (150°C). * Grease and flour a 9×12-inch rimmed baking sheet or line it with parchment paper, then grease the parchment. A rimmed baking sheet is essential.
2. Melt Chocolate and Butter: * In a double boiler or a heatproof bowl set over a simmering pot of water (make sure the bottom of the bowl doesn’t touch the water), combine the semi-sweet chocolate chips and the butter. * Melt the chocolate and butter together, stirring occasionally, until completely smooth. Remove from heat.
3. Combine Dry Ingredients: In a mixing bowl, whisk together the granulated sugar and all-purpose flour until well combined.
4. Combine Wet and Dry Ingredients: * Pour the melted chocolate and butter mixture into the bowl with the sugar and flour. * Using a stand mixer fitted with the paddle attachment (or a hand mixer), mix on low speed until just combined. Then, increase the speed to medium and mix for 4-5 minutes. This incorporates air and creates a slightly lighter texture.
5. Add Eggs and Vanilla: Add the room temperature eggs and vanilla extract to the batter. Mix again until well combined.
6. Pour Batter into Pan: Pour the brownie batter into the prepared 9×12-inch baking sheet and spread it evenly.
7. Add Walnuts: Sprinkle the crushed walnuts evenly over the top of the brownie batter. Press the walnuts gently into the batter.
8. Bake: Bake in the preheated oven for 30-40 minutes, or until a toothpick inserted into the center comes out with moist crumbs attached (not wet batter). The edges of the brownies will start to become slightly crispy, and the brownies will have risen about 1/4 inch. Do not overbake.
9. Cool Brownies: Remove the baking sheet from the oven and let the brownies cool completely in the pan.
10. Make the Apricot Glaze:
- In a small saucepan, combine the water, apricot preserves, and unflavored gelatin powder.
- Stir well to combine.
- Bring the mixture to a boil over medium-high heat, stirring constantly.
- Once boiling, continue to boil for 2 minutes, stirring constantly.
- Remove from heat.
11. Glaze Brownies: While the glaze is still hot, spread a thin layer evenly over the cooled brownies using a pastry brush.
12. Cool and Serve: Let the glazed brownies cool completely. Cut into squares and serve.
Notes
- Chocolate: Use good-quality semi-sweet chocolate chips for the best flavor.
- Butter: Unsalted butter is recommended so you can control the amount of salt in the recipe.
- Eggs: Using room-temperature eggs helps them emulsify better with the other ingredients.
- Walnuts: Crush the walnuts into small pieces, but not into a fine powder. You want some texture. Toasting the walnuts before adding them enhances their flavor. To toast, spread them on a baking sheet and bake at 350°F (175°C) for 5-7 minutes.
- Baking Time: The baking time may vary slightly depending on your oven. Start checking for doneness around 30 minutes.
- Cooling: It’s important to let the brownies cool completely before glazing and cutting them.
- Apricot Glaze: The apricot glaze adds a unique sweetness and shine to the brownies.
- Serving Suggestions: Serve these brownies on their own, or with a scoop of vanilla ice cream or a dollop of whipped cream.
- Storage: Store leftover brownies in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week.