These decadent Brownies were first created in the Palmer House Hotel Kitchen at the direction of Bertha Palmer to be served at the Columbian Exposition World’s fair in 1893 and they have been served there ever since!
In 2017 the Palmer Hotel served nearly 4 tons of these famous brownies!
Super rich and super fudge like these are truly made for chocolate lovers.
We followed the recipe exactly as written and noted only a few things…
- There is NO SALT in the recipe but feel free to add a pinch if you like.
- The Brownies are done when they are crisp around the edges but still very gooey in the middle. A toothpick test will not help you determine if they are done.
- Hot out of the oven these taste like Molten Lava Cake which is extremely tasty! Allow to cool for 30 minutes apply the glaze and then freeze for 3 hours slice and serve cold.
- The Apricot Glaze is NOT overpowering but feel free to change it up if you like. Next time I might give this a nice raspberry glaze.
You can find the original recipe HERE .
It’s worth noting there are very few ingredients other than….A POUND OF BUTTER, 12 OUNCES OF GRANULATED SUGAR, 14 OUNCES OF BAKERS SEMI SWEET CHOCOLATE and 8 EGGS!
It is not for the faint of heart!