3 sq. unsweetened chocolate (3 oz.)
1/2 c. shortening
3 eggs
1 1/2 c. granulated sugar
1 1/2 tsp. vanilla
1/4 tsp. salt
1 c. flour
1 1/2 c. chopped 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 about 40 minutes. Spoon jam over hot brownies. Let cool. Spread velvet chocolate glaze over brownies. About 12 servings.

VELVET CHOCOLATE GLAZE:

Melt 1 ounce unsweetened chocolate. Blend in 2 tablespoons of butter and 2 tablespoons of light corn syrup. Stir in 1 cup powdered sugar, 1 tablespoon milk and 1 teaspoon vanilla. Mix well.