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Bertha's Famous Brownies (Joseph Rose)

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“This is a great recipe that I found through The Art Institute Chicago when they were holding their "Art and Appetite" exhibition of American paintings, culture and cuisine. A very decadent treat. The glaze puts it over the top. I have only tasted them, but have not made them. *Note: I believe that the cake flour and granulated sugar are 'weight' amounts, NOT measuring cup ounces. Please leave a note on YOUR preparation. Thank you. The yield amount depends on how big you cut the brownies. *Note: Prep and cook times DO NOT include cooling or freezing times.”
48 brownies

Ingredients Nutrition


  1. Preheat oven to 300*F.
  2. Melt chocolate and butter in a double boiler (the bowl sits ABOVE the simmering water in the pan below). Mix all the dry ingredients (except the walnuts) together in a bowl. When chocolate has melted, add to the dry ingredients and stir for 4-5 minutes. Add in the 4 eggs and mix. Pour into a non-stick 9x13 baking pan. Sprinkle crushed walnuts over top (if using) and lightly press into top of batter.
  3. Bake in preheated oven for 30-40 minutes.You will be able to tell when they are done when the edges get a little crispy and they have risen about an inch.
  4. *Note: Even if the brownies are baked properly, the "tooth pick test" will still show it to be "gooey" and not come out cleanly. This is because of the richness of the mixture.
  5. Remove brownies from the oven and allow to cool at least 30 minutes before glazing.
  6. Once they have cooled, start the glaze. Whisk the water, preserves and gelatin in a sauce pan. Mix thoroughly and heat to a boil. Boil for 2 minutes. While the glaze is hot, use a pastry brush and apply a thick layer of the glaze to the top of brownies. Let sit.
  7. *Note: It is easier to slice the brownies if you put the pan in the freezer for a few of hours after glazing. This is the hardest part of the recipe -- the waiting!
  8. Cut into squares and enjoy!

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