Ingredients
3 squares (3 oz.) unsweetened chocolate
1/2 cup shortening
3 eggs
1 1/2 cups sugar
1 1/2 teaspoons vanilla
1/4 teaspoon salt
1 cup flour
1 1/2 cups chopped walnuts
1/3 cup raspberry preserves
Velvet Chocolate Glaze
1 square (1 oz.) unsweetened chocolate
2 tablespoons butter
2 tablespoons light corn syrup
2 cups powdered sugar
1 tablespoon milk
2 teaspoons vanilla
Brownies
Melt 3 squares chocolate with shortening over warm water; cool slightly. Blend together eggs, sugar, vanilla and salt; stir in chocolate mixture, then flour. Fold in walnuts. Turn into well-greased 8-inch square pan. Bake at 325° for about 40 minutes. Spoon preserves over hot brownies; spread carefully. Let cool. Spread Velvet Chocolate Glaze over brownies.
Glaze
Melt 1 square chocolate. Blend in butter and light corn syrup. Stir in powdered sugar, milk and vanilla; mix well.
