How to Make Palmer House Brownies Nut-Free

Melt butter, semi-sweet chocolate, and vanilla extract together in a double boiler until smooth and shiny, with no lumps of butter.

In the bowl of a stand mixer, whisk together sugar, flour, and salt.

Slowly pour the melted chocolate mixture into the dry ingredients while the mixer is on low.

Increase the mixer speed to medium for about 5 minutes.

Add eggs slowly while the mixer is running at medium speed until the batter thickens and becomes viscous.

Spray a 9x13 baking dish with cooking spray.

Layer toasted sesame seeds on the bottom of the baking dish.

Sprinkle a mixture of sunflower seeds and pepitas on top of the batter and gently tap them down with a metal spatula.

Bake in a preheated 300°F oven for about 45 minutes.

While the brownies bake, prepare the glaze by mixing apricot preserves, water, and unflavored gelatin in a saucepan and bringing it to a boil.

Once the brownies are done, check for doneness by jiggling the pan; only a small section in the middle should move.

If the brownies are undercooked, return them to the oven.

Once done, let the brownies cool slightly, then pour the hot glaze over them while they are still warm.

Cool the brownies until they can be moved to the fridge and let cool overnight.

Slice the brownies after they have cooled completely.

Equipment Needed

Spice Level:

Dietary

Allergens