Walnut raspberry brownies
3 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 3 | ounces | Unsweetened chocolate |
| ½ | cup | Shortening |
| 3 | Eggs | |
| 1½ | cup | Granulated sugar |
| 1½ | teaspoon | Vanilla |
| ¼ | teaspoon | Salt |
| 1 | cup | All purpose flour |
| 1½ | cup | Chopped walnuts |
| ⅓ | cup | Raspberry jam |
| Glaze: | ||
| 2 | tablespoons | Butter |
| 2 | tablespoons | Light corn syrup |
| 1 | ounce | Unsweetened chocolate |
| 1 | cup | Powdered sugar |
| 1 | tablespoon | Milk |
| 1 | teaspoon | Vanilla |
Directions
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