Guests can enjoy a decadent taste of history baked especially for them in the pastry shop at the Palmer House, a Hilton Hotel in Chicago. This delightful little treat, known as the brownie, was invented in the Palmer House's kitchen for the 1893 World’s Fair and is the original recipe that has been replicated throughout the globe and the hotel continues to celebrate this confection as part of The Hilton Effect.
Attendees to a welcome reception for the annual International Foodservice Editorial Council gathering (held at the Palmer House) enjoyed this historic treat and walked away with the famous recipe. Check out our photo gallery from the IFEC conference here.
Photo courtesy Buzz Orr Multimedia
The Palmer House Brownie
Recipe courtesy The Palmer House, A Hilton Hotel
Ingredients
Method
- Preheat oven to 350 degrees.
- Melt chocolate and butter in a double boiler. Mix the baking powder, sugar, and flour together in a bowl. Combine chocolate and flour mixtures. Stir for 4 to 5 minutes. Add eggs and continue mixing.
- Pour the mixture into a 9x12 baking sheet. Sprinkle walnuts on top, pressing down slightly into the mixture with your hand. Bake for approximately 35 minutes.
- Brownies are done when the edges begin to crisp and has risen about ¼ of an inch. glaze: Mix together water, apricot preserves, and unflavored gelatin in sauce pan. Mix thoroughly and bring to a boil for two minutes. Brush hot glaze on brownies while still warm. note: When the brownie is properly baked, it will remain “gooey” with a toothpick in the middle due to the richness of the mixture.
For Glaze
- Mix together water, apricot preserves, and unflavored gelatin in sauce pan. Mix thoroughly and bring to a boil for two minutes. Brush hot glaze on brownies while still warm.
- Note: When the brownie is properly baked, it will remain “gooey” with a toothpick in the middle due to the richness of the mixture.
