Chocolate Fudge Brownie

Ingredients:
1 lb. 2 oz. Semi-Sweet Chocolate 1 lb. Butter
1 lb. 8 oz. Granulated Sugar
8 oz. Cake Flour
1 tablespoon Baking Powder
4 each Whole Eggs
1 lb. Crushed Walnuts

Glaze:
1 cup water
1 cup apricot preserves
1 teaspoon unflavored gelatin

Method:
Melt Chocolate with butter in a double boiler.
Mix dry ingredients into mixing bowl, except walnuts.

Mix chocolate with dry ingredients, 4 to 5 minutes.

Add Eggs.

Pour into 9" x 12" baking sheet, sprinkle walnuts on top, press walnuts down slightly into mixture with your hand, and bake in a preheated oven at 300° for 30 to 40 minutes. You will know when done when the edges will start to become a little crispy and the brownie has raised about 1/4 inch.

Note that even when the brownie is properly baked 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 water, preserves and unflavored gelatin in a saucepan, mix thoroughly and bring to a boil for two minutes. Use hot.

Special tip: The brownies are easier to cut if you place in the freezer for about 3-4 hours after glazing.