|Bertha Honore Palmer|
The Famous Palmer House Fudge Brownie
|Actual photograph of the Palmer House Brownie.|
ACTIVE TIME: 20 minutes
1 lb. plus 2 oz. high-quality semi-sweet chocolate
1 lb. butter (1lb = 2 cups OR 4 sticks)
12 oz. granulated sugar
8 oz. cake flour 
1 Tbsp baking powder
4 large whole eggs
1 lb crushed, toasted walnuts
Apricot Glaze Ingredients
1 cup of water
1 cup apricot preserves
1 envelope unflavored gelatin powder
Make brownies: Melt chocolate with butter in a double boiler or heat-proof bowl suspended over very hot water. Mix dry ingredients in a mixing bowl (except walnuts.) Mix melted chocolate/butter mixture with dry ingredients. Whisk in eggs, one at a time, taking about 5 minutes continuous whisking from the first egg to the last. Butter and flour a 9 x 12 baking dish. Preheat oven to 350. Toast walnuts for about 15 minutes until fragrant. Lower oven temperature to 300. Chop walnuts and set aside. Spread brownie batter into the prepared pan. It will be very liquid. Sprinkle surface with the chopped walnuts, pressing down so that they are partly submerged. Bake in a 300° F oven 45 to 50 minutes until the brownies have crisped on the edge of the pan–about 2-inches around the full edge of the pan. The brownies in the center of the pan will remain slightly jiggly.
Note: even when properly baked, these brownies will test “gooey” in the center with a toothpick test, due to the richness of the batter. Remove brownies from oven and cool on a rack for 30 minutes. Chef Stephen Henry says for cleanest slices, freeze the brownies for three hours after glazing. Then cut, and serve while very firm and cold.
The glaze: Mix water, preserves, and unflavored gelatin in a saucepan over medium heat. Whisk until boiling; heat at boiling for two minutes. While the glaze is still hot, spread a thick layer over the brownies. Cool completely. Place in the freezer for 3 to 4 hours. Slice and serve while very cold and firm.
Compiled by Neil Gale, Ph.D.
 What is the difference between "all-purpose flour" and "cake flour"? - Cake flour is a finely milled, delicate flour with a low protein content; it's usually bleached. When used in cakes, it results in a super-tender texture with a fine crumb and a good rise. Chiffon and angel food cake are two great examples of where cake flour really shines. The primary difference between cake flour and all-purpose (AP) flour is the protein content (which becomes gluten). The protein content of cake flour is about 8%, while the protein content of AP flour is slightly higher.