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Walnut raspberry brownies

Williams-Sonoma Home! Williams-Sonoma: Cooks' Network


Serves 12

3 ounces unsweetened chocolate
1/2 cup shortening
3 eggs
1 1/2 cups sugar, granulated
1 1/2 teaspoons vanilla extract
1/4 teaspoon salt
1 cup all purpose flour
1 1/2 cups walnuts, chopped
1/3 cup raspberry jam

chocolate glaze:
1 ounce unsweetened chocolate
2 teaspoons butter
2 teaspoons light corn syrup
1 cup powdered sugar
1 teaspoon milk
1 teaspoon vanilla extract

Preheat oven to 325 degrees.
Melt chocolate with shortening over warm water; Cool. Blend together eggs, sugar, vanilla and salt; stir in chocolate mixture. Stir in flour. Fold in walnuts.
Turn into well greased 8 inch square pan. Bake for about 40 minutes.
Spoon jam over hot brownies; spread carefully. Let cool.
Spread chocolate glaze over brownies and top with chocolate dipped walnuts, if desired. Cut into 12 bars.

Chocolate glaze:
Melt unsweetened chocolate. Blend in butter and corn syrup. stir in powdered sugar, milk and vanilla. Mix well.

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