Chicago's Palmer House Chocolate Fudge Brownie
"The brownie was invented in Chicago in 1893 by the chef of the Palmer House Hotel at the request of Mrs. Bertha Palmer. The ladies attending the Columbian Exposition needed something they could eat with their hands without getting them dirty, making this great for the Superball game. The recipe below is the exact one used at the Palmer House Hilton Hotel on State Street today. The brownies are easier to cut if you place the whole pan into the freezer for 3 to 4 hours after glazing, then remove and cut with a serrated knife. In fact, freezing them after glazing is highly recommended for the recipe to work properly...."
INGREDIENTS
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1 lb butter
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18 ounces semisweet chocolate
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1 tablespoon baking powder
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8 ounces cake flour
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24 ounces granulated sugar
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4 whole eggs
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1 lb walnuts, crushed (optional)
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1 cup water
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1 cup apricot preserves
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1 teaspoon unflavored gelatin
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