Bertha's Famous Brownie

• 1 pound, 2 ounces semi-sweet chocolate, chopped
• 1 pound butter
• 12 ounces granulated sugar
• 8 ounces cake flour
• 1 tablespoon baking powder
• 4 whole eggs
• 1 pound walnuts, crushed

For glaze:

• 1 cup water
• 1 cup apricot preserves
• 1 teaspoon unflavored gelatin

Melt chocolate with butter in a double boiler. Mix dry ingredients, except walnuts, into a mixing bowl. Mix chocolate with dry ingredients, 4–5 minutes. Add eggs. Pour into 9”x 12” baking sheet. Sprinkle walnuts on top and press down slightly into mixture with your hand.

Bake in a preheated oven at 300°F for 30–40 minutes. You will know when brownies are done when the edges start to become a little crispy and the brownies have risen about an inch.

Note: 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 brownies from the oven, allow to cool about 30 minutes before spreading a thick layer of the glaze with a pastry brush.

To make the glaze, mix together the water, preserves, and unflavored gelatin in a saucepan; combine thoroughly and bring to a boil for 2 minutes. Use hot.

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