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Raspberry Brownies
3 squares (3 oz.) unsweetened chocolate
1/2 c. shortening
3 eggs
1-1/2 c. granulated sugar
1-1/2 tsp. vanilla
1/4 tsp. salt
1 c. all purpose flour
1-1/2 c. chopped walnuts (optional)
1/3 c. raspberry jam
Melt chocolate with shortening over warm water (double boiler); cool
slightly. Blend together eggs, sugar, vanilla and salt; stir in chocolate
mixture, then flour. Fold in walnuts. Turn into well greased 8" square pan.
Bake at 325 degrees for 40 minutes. Spoon jam over hot brownies; spread
carefully, let cool. Spread Velvet Chocolate Glaze over brownies and top
with chocolate dipped walnuts if desired. Cut into 12 delicious bars. VELVET
CHOCOLATE GLAZE: Melt 1 ounce unsweetened chocolate. Blend in 2 tablespoons
each butter and light corn syrup. Stir in 1 cup powdered sugar, 1 tablespoon
milk and 1 teaspoon vanilla; mix well.
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