Ingredients
| bittersweet baking chocolate squares: 9 oz (chopped) |
| unsalted butter: 1 cup |
| granulated sugar: 1 cup |
| granulated sugar: 6 Tbl |
| eggs: 2 (large) |
| cake flour: 1 cup |
| baking powder: 1 tsp |
| salt: 1/4 tsp |
| walnuts (chopped): 2 cups |
| apricot preserves: 1/2 cup |
Palmer House Brownies
Credit: Food.com
User rating:
-
Prep Time
30 min -
Cook Time
50 min -
Servings
16 serving(s)
Tags
Method
- Preheat oven to 350 degrees. Butter and flour 8x8x2" metal baking pan.
- Melt chocolate and butter in heavy small saucepan over medium heat, stirring often; cool to lukewarm.
- Using electric mixer, beat sugar and eggs in large bowl until well blended, about 1 minute. Whisk in melted chocolate mixture.
- Sift flour, baking powder, and salt together and fold into batter. Transfer batter to prepared baking pan. Sprinkle walnuts over and press gently into batter.
- Bake brownies until edges are raised and cracked and tester inserted into center comes out WITH some moist batter attached, about 45 minutes.
- Melt apricot preserves in small skillet over medium heat. Strain preserves; brush melted preserves over hot brownies. Cool 1 hour, then transfer to refrigerator and chill until cold, about 2 hours.
- Can be made 3 days ahead. Cover and keep chilled.
- Cut into 16 brownies. Served chilled.