3 (3 oz.) sqs. 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 Diamond walnuts
1/3 c. raspberry jam

Melt chocolate with shortening over warm water; cool slightly. Blend together eggs, sugar, vanilla, and salt; stir in chocolate mixture, then flour. Fold in walnuts. Turn into well greased 8 inch square pan. Bake at 325 degrees for about 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.