Preheat oven to 350°F. Butter and flour 8x8x2 inch metal baking pan. Melt chocolate and butter in heavy, small saucepan over medium heat, stirring often; cool to lukewarm. Using electric mixer, beat sugar and eggs in large bowl until well blended, about 1 minute. Whisk in melted chocolate mixture. Sift flour, baking powder and salt over; fold to blend. Transfer batter to prepared baking pan.

Bake brownies until edges are raised and cracked and tester inserted into center comes out with some moist batter attached, about 45 minutes. Melt apricot preserves in small skillet over medium heat. Strain preserves; brush melted jam over hot brownies. Cool 1 hour, then transfer to refrigerator and chill until cold, about 2 hours. Can be made 3 days ahead - cover and keep chilled. Serve chilled.