3 sq. (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 1/2 c. chopped walnuts
1/3 c. raspberry jam

GLAZE:

1 oz. unsweetened chocolate
2 tbsp. butter
2 tbsp. light corn syrup

Melt chocolate with shortening in a 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 inch 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 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.