Chicago'S Palmer House Chocolate Fudge Brownie - cooking recipe

Ingredients

1 lb butter
18 ounces semisweet chocolate
1 tablespoon baking powder
8 ounces cake flour
24 ounces granulated sugar
4 whole eggs
1 lb walnuts, crushed (optional)
Glaze
1 cup water
1 cup apricot preserves
1 teaspoon unflavored gelatin

Preparation

Preheat the oven at 300\u00b0.
Melt the chocolate with the butter in a double boiler or microwave oven.
Mix the dry ingredients (except for the walnuts), in a mixing bowl.
Mix the chocolate with the dry ingredients (4 to 5 minutes).
Add the eggs.
Pour the mixture into a 9\" x 12\" baking sheet and sprinkle the walnuts on top.
Press the walnuts down slightly into the mixture with your hand.
Bake for 30 to 40 minutes. It will test \"gooey\" with a toothpick in the middle, due to the richness of the mixture.
After removing from the oven, allow to cool about 30 minutes before spreading a thin layer of the glaze with a pastry brush.
Glaze:
Mix together the apricot preserves, the unflavored gelatin, and the water in a saucepan.
Mix thoroughly and bring to a boil for 2 minutes.
Use while hot.