3 squares (3 oz.) unsweetened chocolate
1/2 c. shortening
3 eggs
1 1/2 c. sugar
1 1/2 tsp. vanilla
1/4 tsp. salt
1 c. flour
1 1/2 c. chopped walnuts
1/3 c. raspberry preserves

Melt 3 squares 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°F for about 40 minutes. Spoon preserves over hot brownies; spread carefully. Let cool. Spread Velvet Chocolate Glaze over brownies.

Velvety Chocolate Glaze:

1 square (1 oz.) unsweetened chocolate
2 tbsp. butter
2 tbsp. light corn syrup
2 c. powdered sugar
1 tbsp. milk
2 tsp. vanilla

Melt 1 square chocolate. Blend in butter and light corn syrup. Stir in powdered sugar, milk and vanilla; mix well.