Raspberry Brownies

Michelle likes the chocolate and raspberry combination in these deliciously rich and impressive brownies.


3 oz.  unsweetened chocolate
1/3  cup raspberry jam
1/2  cup shortening
3  eggs
1-1/2  cups sugar
1/4  tsp. salt
1-1/2 tsp. vanilla
1  cup flour
1-1/2  cup walnuts

VELVET CHOCOLATE GLAZE:
1  oz. unsweetened chocolate
2  Tbsp. butter
2  Tbsp. light corn syrup
1  cup powdered sugar
1  Tbsp. milk
1  tsp. vanilla


Melt chocolate and shortening over warm water. Cool slightly. Blend in eggs, sugar, vanilla and salt; stir in chocolate mixture, then flour. Fold in nuts. Bake at 325 degrees for 40 minutes in well greased 8-inch pan. Spoon jam over hot brownies. Let cool. For glaze melt chocolate and blend in butter and corn syrup. Stir in powdered sugar, milk and vanilla. Mix well. Spread over brownies. Cool completely and cut into squares.

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