Palmer House Hilton Brownies

This is exactly how the recipe appears from it’s history.

Ingredients: 

14 oz. Semi-Sweet Chocolate 1lb Butter
12 oz. Granulated Sugar
4 oz Flour

8 eggs
12 oz Crushed Walnuts Vanilla extract 

Method: 

1. Melt Chocolate with butter in a double boiler
   

2. Mix dry ingredients into mixing bowl, except walnuts
   

3. Mix chocolate with dry ingredients, 4 to 5 minutes
   

4. Add Egg
   

Pour into 9”x 12” baking sheet, sprinkle walnuts on top, press walnuts down slightly into mixture with your hand, and bake in a preheated oven at 300° for 30 to 40 minutes. You will know when done -- the edges will start to become a little crispy and the brownies will raise about 1⁄4 inch. Note: Even when the brownie is properly baked it will test “gooey” with a toothpick in the middle due to the richness of the mixture. After removing from the oven allow to cool about 30 minutes before spreading a thin layer of the glaze on top with a pastry brush. 

Glaze: 

1 Cup water
1 Cup Apricot Preserves
1 Teaspoon Unflavored Gelatin 

Mix together water, preserves and unflavored gelatin in a saucepan, mix thoroughly and bring to a boil for two minutes. USE HOT. Special Tip: The brownies are easier to cut if you place in the freezer for about 3-4 hours after glazing.