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About the Recipe: This recipe is not heart healthy, but the flavor is sublime. One look at the ingredients and you will know that it is packed with sweetness, lots of chocolate, and will remind you of fudge candy.
About the Original Recipe: The Palmer’s House Brownie
Recipe’s History: In 1893, the organizers of the World’s Columbian Exposition asked Bertha Palmer, the wife of the Palmer House’s original owner, and the hotel to mix up a delicious and transportable dessert. The recipe was served at the Exposition. It wasn’t called a brownie and the first reference to the “brownie” in America appeared in the Sears Roebuck catalog in 1898.
Cook’s Note: I baked one 13×9-inch pan dividing the original recipe in half. I also added some salt to the batter. I found that the original glaze recipe didn’t work well with our fruit spread type preserves. I made this recipe twice and used the jelly type cherry preserves on the 2nd recipe. I also had success by chilling the brownies with the glaze in the freezer before cutting them. My family loved the flavor served from the freezer, but they could be served as a very soft brownie at room temperature.
Prepare Glaze: In small bowl, stir unflavored gelatin and water; set aside to bloom for 5 minutes. In medium sized saucepan, mix gelatin mixture and preserves. Cook over medium heat to bring to a boil; cook for about 2 minutes to reduce water. While the glaze is still hot, spoon and spread a thin layer on top of brownies. Place in refrigerator after glazing for 3 to 4 hours to harden the glaze or place in freezer before cutting into about one-inch candy-like squares.
Yield: 48 petite brownies or 24 cookie size brownies
pdf for Copy of Recipe – Updated Glazed Chicago Brownies
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