Ingredientes para Chicago's Palmer House Chocolate Fudge Brownie
- 1 cup (2 sticks) unsalted butter, softened
- Semisweet Chocolate
- 1 teaspoon baking powder
- Cake Flour
- Granulated Sugar
- 4 large eggs
- Walnuts
- Water
- Apricot Preserves
- Unflavored Gelatin
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Cómo preparar Chicago's Palmer House Chocolate Fudge Brownie
- Preheat your oven to 350°F (175°C). Grease and flour a 9x13 inch baking pan.
- In a large bowl, cream together the butter and sugars until light and fluffy.
- Beat in the eggs one at a time, then stir in the vanilla.
- In a separate bowl, whisk together the flour, cocoa powder, baking powder, and salt.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
- Stir in the chocolate chips and nuts (if using).
- Pour the batter into the prepared pan and spread evenly.
- Bake for 45 minutes, or until a wooden skewer inserted into the center comes out with moist crumbs.
- Let the brownies cool completely in the pan before glazing.
- Prepare the glaze by melting the butter, chocolate chips and cream in a saucepan on low heat. Stir until smooth and glossy.
- Pour the glaze over the cooled brownies and spread evenly.
- Place the entire pan in the freezer for 3-4 hours to firm up the glaze before cutting.
- Once frozen, cut into squares using a serrated knife. Enjoy!
Nutrition Information (Approximate per serving)
Sodium
7 g
Sugar
134g
Fat
84g
Carbs
17g
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60 Minutes Or Less Time To Make Course Main Ingredient Cuisine Preparation Occasion North American For Large Groups Desserts Eggs Dairy Fruit American Oven Microwave Finger Food Holiday Event Romantic Winter Cookies And Brownies Chocolate Nuts Eggs Dietary Low Sodium Seasonal Midwestern Valentines Day Low In Something Superbowl Taste Mood Equipment Number Of Servings Presentation
