More chocolate…I don’t get tired of it, do you?
8 Ounce(wt)s chocolate, baking, unsweetened
8 Large egg, whole
16 Ounce(wt)s butter, unsalted
2 Cups flour, all-purpose sifted
1 tsp salt, table
2 Cups marmalade, orange
2 tsp extract, vanilla
4 Cups sugar, white
4 Cups pecans broken in pieces
Directions: Melt chocolate and butter in a double boiler, stirring constantly. Remove pan from heat and add salt, vanilla, and sugar, and mix well. Add the eggs, one at a time, mixing after each one. Add the flour and beat until smooth. Stir in nuts.
Pour half of batter into greased 9×13 pan and make a smooth surface. Freeze for 30 minutes.
Preheat oven to 350 degrees. When the batter is frozen, spread preserves on the batter in a thin layer. Pour remaining batter over the preserves and gently smooth it over to cover.
Bake 40 to 45 minutes, or until tester comes out clean. Cool pan on a wire rack for 10 minutes before cutting brownies. Cool them completely on wire rack. Serve.