Chicago'S Palmer House Chocolate Fudge Brownie

• 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

1. Preheat the oven at 300u0b0.
2. Melt the chocolate with the butter in a double boiler or microwave oven.
3. Mix the dry ingredients (except for the walnuts), in a mixing bowl.
4. Mix the chocolate with the dry ingredients (4 to 5 minutes).
5. Add the eggs.
6. Pour the mixture into a 9" x 12" baking sheet and sprinkle the walnuts on top.
7. Press the walnuts down slightly into the mixture with your hand.
8. Bake for 30 to 40 minutes. It will test "gooey" with a toothpick in the middle, due to the richness of the mixture.
9. After removing from the oven, allow to cool about 30 minutes before spreading a thin layer of the glaze with a pastry brush.
10. Glaze:
11. Mix together the apricot preserves, the unflavored gelatin, and the water in a saucepan.
12. Mix thoroughly and bring to a boil for 2 minutes.
13. Use while hot.

butter, chocolate, baking powder, cake flour, sugar, eggs, walnuts, water, apricot preserves, unflavored gelatin

Taken from www.food.com/recipe/chicagos-palmer-house-chocolate-fudge-brownie-207091 (may not work)