3 sq. 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 c. chopped nuts
1/3 c. raspberry jam

Melt chocolate and shortening over warm water; cool slightly. Blend together eggs, sugar, vanilla, and salt; stir in chocolate mixture and flour. Fold in nuts. Turn into well greased 8 inch square pan and bake at 325 degrees for 40 minutes. Spread jam evenly over hot brownies. Cool.

VELVET CHOCOLATE GLAZE:

Melt 1 square unsweetened chocolate. Blend in 2 tablespoons butter and 2 tablespoons corn syrup. Stir in 1 cup powdered sugar, 1 tablespoon milk, and 1 teaspoon vanilla. Mix well and spread on top of brownies.