Sweet Chicago

In 1893, the young city of Chicago played host to “The World’s Columbian Exposition” (aptly known as the Chicago’s World Fair) that was celebrating the 400th anniversary of Christopher Columbus’ arrival in the Americas. While the fair was the birthplace of items such as the Ferris Wheel, moving sidewalks and even Juicy Fruit Gum; a sweet concoction was being baked that would become one of the worlds most consumed dessert even a century later: The Chocolate Brownie.

No; it isn’t the chocolate brownie that is made from eggs, powder, milk and oil whipped together in 5-minutes and baked. This delicious treat was brought up by Bertha Palmer using melted chocolate and butter with other ingredients that when combined made a gooey chocolaty treat topped with a glaze and walnuts that could easily fit in a lunch box. So; grab some eggs, butter and the following ingredients if you want to taste some OG Chicago history.

What you need:
1lbs Butter
14 ounces of semi-sweet chocolate chips
4 ounces of flour
12 ounces of granulated sugar
12 ounces of crushed walnuts
8 eggs
Vanilla Extract
300 Degree Pre-Heated Oven

The Cooking:

As a disclaimer: this is a batter one should not eat raw due the eggs.

While the oven is preheating; begin by melting your butter and semi-sweet chocolate chips in a double boiler; this will help keep the chocolate from burning. In a separate bowl; mix the dry ingredients (sans the walnuts) until well blended and when ready, combine the chocolate mix with the dry mix. Lastly, add the eggs and continue stirring until well blended. Grab a 9x12 baking pan for the batter, add the crushed walnuts to the top and let it cook for 30-40 minutes. You will know they are done when the edges begin to crisp and the batter has risen about ¼ an inch but remember; these will stay “gooey” on the inside even after baking and cooling; that’s all part of the magic.

Lastly; the glaze is optional but highly suggested. In a small sauce pan; whisk together a cup of apricot preserves, a cup of water and a teaspoon of gelatin and bring to a boil for 1-2 minutes. Once done, add this glaze to the freshly made brownies to create the official Palmer Brownie.