Palmer House Brownies

1 pound semi-sweet chocolate
1 pound butter
1 pound granulated sugar (3 1/2 cups)
8 oz. cake flour (2 cups)
1 tablespoons baking powder
4 whole eggs
1 pound crushed walnuts

Glaze: (Optional)
1/2 cup water
1/2 cup apricot preserves
1/2 teaspoon unflavored gelatin

DIRECTIONS:

Preheat oven to 300 degrees. Melt chocolate with the butter in a double
boiler or in a bowl set over barely simmering water. Mix dry ingredients
except the walnuts-- in a large mixer bowl on low speed for 4-5 minutes.

Add the eggs and mix until blended. Pour into a greased 9 x 13 baking
sheet and sprinkle with the walnuts, pressing nuts down lightly into
the mixture with the palm of your hand. Bake in the preheated 300 degree
oven for 40 minutes. You will know when it is done because the edges
start to become a little crispy and the brownie has raised about ¼ 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 at least 30 minutes.

To make glaze: Mix together water, preserves and gelatin in a saucepan,
mix thoroughly and bring to a boil for 2 minutes. Use while hot. Spread
the glaze in a thin layer over the brownies using a pastry brush.

The brownies are easiest to cut if you can place the whole pan into the
freezer for 3 - 4 hours after glazing, then remove and cut with a serrated
knife.