Melt the chocolate with the butter in a double boiler pan.
Combine the sugar and flour into a mixing bowl
Add the melted chocolate to the dry ingredients and Mix for 4-5 minutes with a stand mixer.
Add the eggs and mix again.
Pour the batter into a 9”x 12” rimmed baking sheet.
Sprinkle the walnuts on top, and press them down slightly into mixture.
Bake for 30 to 40 minutes. When it's done, the edges will start to become a little crispy and the brownies will raise about ¼ inch.
Allow the brownies to cool for about 30 minutes before spreading a thin layer of the glaze on top with a pastry brush.
For the glaze:
Mix together water, preserves and unflavored gelatin in a saucepan.
Mix thoroughly and bring to a boil for two minutes.
Spread the glaze while its still hot.
This recipe isn't written super clear, so I've re-written it the way I baked it. All of the measurements were by weight, I did weigh them and recorded the volume here for you. If you don't have a double broiler pan, simmer about an inch or two of water in a medium sauce pan and place a large mixing bowl over the top. Melt the chocolate and butter that way.Even when the brownie is properly baked it will test “gooey” with a toothpick in the middle due to the richness of the mixture. The brownies are easier to cut if you place them in the freezer for about 3-4 hours after glazing.