Rating: 4.5 stars
4 Ratings
  • 5 star values: 2
  • 4 star values: 2
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

This recipe goes way back, like 1898 back, when the brownie was first recorded into existence at the Palmer House Hotel in Chicago. Don't rely on the traditional stick test for doneness in this recipe; the brownies will continue to be gooey even after baking. For easier cutting, place glazed brownies in the freezer for 3 to 4 hours.


Read the full recipe after the video.

Recipe Summary

35 mins
30 mins
1 hr 15 mins
10 mins
1 9x12-inch pan


Original recipe yields 16 servings
The ingredient list now reflects the servings specified


Instructions Checklist
  • Preheat the oven to 300 degrees F (150 degrees C). Grease a 9x12-inch rimmed baking sheet.

  • Place butter and chocolate in the top of a double boiler over simmering water. Stir frequently, scraping down the sides with a rubber spatula to avoid scorching, until chocolate is melted, about 5 minutes.

  • Combine sugar and flour in a medium bowl.

  • Add chocolate mixture to sugar mixture and mix well, about 4 to 5 minutes. Mix in eggs and vanilla extract.

  • Pour batter into the prepared baking sheet. Sprinkle walnuts on top, pressing down slightly into the batter.

  • Bake in the preheated oven until edges start to crisp and brownies rise about 1/4 inch, 30 to 40 minutes.

  • Mix water, apricot preserves, and unflavored gelatin in a saucepan to make the glaze. Mix thoroughly and bring to a boil for 2 minutes.

  • Remove brownies from the oven and allow to cool for 30 minutes before spreading a thin layer of the glaze on top with a pastry brush.

Editor's Note:

Nutrition data for this recipe includes the full amount of apricot glaze. The actual amount of glaze consumed will vary.

Nutrition Facts

640 calories; protein 9.1g; carbohydrates 52g; fat 47.4g; cholesterol 154mg; sodium 207.7mg. Full Nutrition