Palmer House Brownies

• 9 ounces bittersweet chocolate, chopped
• 1 cup unsalted butter
• 1 cup sugar
• 6 tablespoons sugar
• 2 large eggs
• 1 cup cake flour
• 1 teaspoon baking powder
• 1/4 teaspoon salt
• 2 cups coarsely chopped walnuts
• 1/2 cup apricot preserves

1. Preheat oven to 350 degrees. Butter and flour 8x8x2" metal baking pan.
2. Melt chocolate and butter in heavy small saucepan over medium heat, stirring often; cool to lukewarm.
3. Using electric mixer, beat sugar and eggs in large bowl until well blended, about 1 minute. Whisk in melted chocolate mixture.
4. Sift flour, baking powder, and salt together and fold into batter. Transfer batter to prepared baking pan. Sprinkle walnuts over and press gently into batter.
5. Bake brownies until edges are raised and cracked and tester inserted into center comes out WITH some moist batter attached, about 45 minutes.
6. Melt apricot preserves in small skillet over medium heat. Strain preserves; brush melted preserves over hot brownies. Cool 1 hour, then transfer to refrigerator and chill until cold, about 2 hours.
7. Can be made 3 days ahead. Cover and keep chilled.
8. Cut into 16 brownies. Served chilled.

bittersweet chocolate, unsalted butter, sugar, sugar, eggs, cake flour, baking powder, salt, walnuts, apricot preserves

Taken from www.food.com/recipe/palmer-house-brownies-364846 (may not work)