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1
Preheat the oven to 375 degrees F.
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2
Spread the nuts in a large, shallow baking pan and toast in the oven about 8 minutes, or until lightly toasted.
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3
Remove and cool, then break them into pieces and reserve.
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4
Grease a 13x9 1/2-inch baking pan with 1 teaspoon of the butter.
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5
In the top of a double boiler, over simmering water, place the remaining butter and the chocolate.
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6
Cover and heat until the chocolate is almost completely melted.
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7
Remove from the heat.
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8
Uncover and stir until smooth.
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9
Add the marmalade, stirring until it has melted and combined with the chocolate.
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10
Stir in the vanilla extract and orange extract and set aside until it is warm, but no longer hot.
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11
Sift the flour and salt and reserve.
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12
In the bowl of a mixer or by hand, beat the eggs until frothy.
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13
Add the sugar and beat until light colored and thickened (about 5 minutes).
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14
With the mixer on low, add the warm chocolate mixture, scraping the bowl and beating the mixture for a few seconds to combine.
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15
Add the flour and salt.
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16
Scrape the bowl and beat just until the flour has been combined.
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17
Do not overbeat.
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18
By hand, stir in the nuts and pour the batter into the prepared pan, smoothing it out with a spatula.
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19
Bake about 25 minutes, or until a toothpick inserted in the center comes out clean.
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20
Cool in the pan.
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21
Cut into 18 3x2 inch brownies and serve or wrap individually in plastic wrap.
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22
Full flavor develops after 24 hours.
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23
Serve alone or topped with ice cream.
