Ingredients
- Glaze:
- 3 1/2 cups semisweet chocolate chips
- 3 cups (4 sticks) unsalted butter at room temperature
- 1 1/2 cups all-purpose flour
- 1 1/2 cups sugar
- 1 tablespoon baking powder
- 5 eggs, lightly beaten
- 4 cups chopped walnut pieces
- 1 tablespoon water
- 1 tablespoons apricot preserves
Preparation
Step 1
Preheat oven to 325F. Melt chocolate and butter in a glass bowl set over simmering water. Sift together flour, sugar, and baking powder. Stir chocolate mixture into flour mixture. Whisk in eggs. Pour into a 12 x 9 inch baking pan. Sprinkle walnuts on top, pressing slightly into batter.
Bake 40 minutes, or until the edges become slightly crisp and the brownie has risen about ¼ inch. (Even when the brownie is properly baked, it will test gooey with a toothpick in the center.) Let cool 30 minutes.
For glaze, combine water and preserves in a medium saucepan, whisking well. Bring to a boil over medium high heat. Boil 2 minutes. Using a pastry brush, pat glaze over brownies.
Place brownies in the freezer for 3 to 4 hours. Remove and let stand 10 minutes and slice.