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Ingredients Jump to Instructions ↓

  1. 4 (1-ounce each) squares unsweetened baking chocolate

  2. 1/2 cup vegetable shortening

  3. 3 large eggs

  4. 1 1/2 cups granulated sugar

  5. 2 1/2 teaspoons vanilla extract

  6. 1/4 teaspoon salt

  7. 1 cup all-purpose flour

  8. 1 1/2 cups chopped walnuts

  9. 1/3 cup raspberry jam

  10. 2 tablespoons butter

  11. 2 tablespoons light corn syrup

  12. 1 cup powdered sugar

  13. 1 tablespoon milk

Instructions Jump to Ingredients ↑

  1. In the top of a double boiler over warm water, melt 3 squares baking chocolate with shortening. Cool slightly. In a bowl beat eggs, sugar, 1 1/2 teaspoon vanilla, and salt. Stir in the chocolate mixture and flour. Beat till thoroughly combined. Stir in chopped walnuts. Pour batter into a greased 8-inch square pan. Bake at 325°F (160°C). for 40 minutes. Spoon raspberry jam over the hot brownies. Cool. Meanwhile make Chocolate Glaze: Melt 1 square baking chocolate; blend in butter and light corn syrup. Stir in powdered sugar, milk, and 1 teaspoon vanilla. Beat till thoroughly combined. Drizzle glaze on top. Cut into bars.

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