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 c. flour
1 1/2 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, then flour. Fold in walnuts. Pour 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.

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.