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.


Recipe Summary

10 mins
35 mins
30 mins
1 hr 15 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

Reviews (5)

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Most helpful positive review

Rating: 4 stars
I made these with Cannabis butter . They're Awesome Read More
5 Ratings
  • 5 star values: 2
  • 4 star values: 2
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 1
Rating: 4 stars
I made these with Cannabis butter . They're Awesome Read More
Rating: 1 stars
The batter would not set, it was so jiggly; despite baking in the oven almost double the time suggested. Plus, the apricot glaze did not set---yes the brownies were cool when glaze applied. (This could have been b/c I used a store's house-brand jam). The results ended up being a gooey, but tasty, mush that I could not serve properly. Read More
Rating: 5 stars
These are the best!!!!i have made them several times now and everyone raves Read More
Rating: 4 stars
I love historical recipes so I thought I'd give this one a try. Mixed opinions on this recipe but no one thought it was bad. It is just different. It is more like a fudge than what you'd commonly know as a traditional brownie - like the ones from a box. They are very rich and very dense. My husband thought they were great; he is a chocolate lover. I am not a chocolate lover therefore I found them to be a little too rich for my taste. I made them EXACTLY as the recipe stated - only exception was I only put walnuts on half of the recipe. I baked them for 40 minutes and yes as stated you cannot use a toothpick to determine if they are done. I decided to ensure they were done by letting them bake on the longer end of the recommended time and they turned out perfectly. Read More
Rating: 5 stars
As soon as I saw the first few ingredients I thought "fudge." Love fudge with lots of walnuts so these are right up my alley and do sound like an old-fashioned recipe. For me this is a holiday recipe especially at Christmas time. I do have one question regarding the apricot topping. You brushed on very little during the demo & I am curious if you added more before freezing or added more when it came time to thaw them out. They look divine. OMG my mouth is watering. Maybe I can't wait til Christmas. Read More