Yield: 3 servings
Measure | Ingredient |
---|---|
3 ounces | Unsweetened chocolate |
½ cup | Shortening |
3 \N | Eggs |
1½ cup | Granulated sugar |
1½ teaspoon | Vanilla |
¼ teaspoon | Salt |
1 cup | All purpose flour |
1½ cup | Chopped walnuts |
⅓ cup | Raspberry jam |
\N \N | Glaze: |
2 tablespoons | Butter |
2 tablespoons | Light corn syrup |
1 ounce | Unsweetened chocolate |
1 cup | Powdered sugar |
1 tablespoon | Milk |
1 teaspoon | Vanilla |
In a double boiler, melt the 3 ounce of unsweetened chocolate and ½ cup of shortening; cool slightly. Blend together: Eggs, granulated sugar, vanilla, and salt. Stir in chocolate mixture and all purpose flour. Fold in walnuts. Turn itno a well greased 8 inch square pan and bake for about 40 minutes at 325 degrees. Spread raspberry jam over the hot brownies and let cool. Combine glaze ingredients; mix well and spread over the brownies. Top with chocolate dipped walnuts.
Randy Rigg Submitted By RANDY RIGG On 02-10-95