The sweet treat was ordered by Bertha Palmer to be served at the Columbian Exposition World’s Fair in 1893 — and the Palmer House hotel has been serving them up ever since.
Melt chocolate and butter in a double boiler. Mix the sugar and flour together in a bowl. Combine chocolate and flour mixtures. Stir 4 to 5 minutes. Add eggs and continue mixing.
Pour mixture into a 9x12 baking sheet. Sprinkle walnuts on top, pressing down slightly into the mixture with your hand. Bake 30-40 minutes. When the brownie is properly baked, it will remain “gooey” with a toothpick in the middle due to the richness of the mixture.Mix together 1 c. water, 1 c. apricot preserves, and 1 tsp. unflavored gelatin in sauce pan. Mix thoroughly and bring to a boil for two minutes. Brush hot glaze on brownies while still warm.
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