The Palmer House chocolate fudge brownie

MAKES 24 BROWNIES

1/4 cups semi-sweet chocolate

1 pound (4 sticks) butter

3 cups granulated sugar

1 cup cake flour

1 tablespoon baking powder

4 whole eggs

2 cups crushed walnuts

Preheat the oven to 300 degrees.

Melt the chocolate with the butter in a double boiler. Mix the sugar, flour and baking powder together in a bowl. Mix the chocolate with the flour mixture, about 4 to 5 minutes. Add the eggs and mix.

Pour the mixture into a 9-by-13-inch baking pan. Sprinkle the walnuts on top, pressing the walnuts down slightly into the mixture with your hand.

Bake for 30 to 40 minutes. You will know when it is done when the edges start to become a little crispy and the brownie has raised about ?206-140? inch. Even after 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 about 30 minutes before spreading a thin layer of the glaze 1/8recipe below 3/8 with a pastry brush.

1 cup apricot preserves

1 teaspoon unflavored gelatin

1 cup water

Mix together the apricot preserves, unflavored gelatin and water in a saucepan. Bring to a boil for 2 minutes, then remove from heat. Use while hot.

Tip: The brownies are easier to cut if you place the whole pan into the freezer for 3 to 4 hours after glazing, then remove and cut with a serrated knife. In fact, freezing them after glazing is highly recommended for the recipe to work properly.

The Palmer House Hilton

Nutrition facts per serving: 375 calories, 23 g fat, 11 g saturated fat, 75 mg cholesterol, 40 g carbohydrates, 3 g protein, 127 mg sodium, 1 g fiber