These chewy, fudgy chocolate brownies are topped with raspberry jam while hot, allowed to cool and then drizzled with a creamy chocolate glaze.

Walnut Raspberry Brownies

4 (1-ounce each) squares unsweetened baking chocolate
1/2 cup vegetable shortening
3 large eggs
1 1/2 cups granulated sugar
2 1/2 teaspoons vanilla extract
1/4 teaspoon salt
1 cup all-purpose flour
1 1/2 cups chopped walnuts
1/3 cup raspberry jam
2 tablespoons butter
2 tablespoons light corn syrup
1 cup powdered sugar
1 tablespoon milk

1. In the top of a double boiler over warm water, melt 3 squares baking chocolate with shortening. Cool slightly.
2. In a bowl beat eggs, sugar, 1 1/2 teaspoon vanilla, and salt. Stir in the chocolate mixture and flour. Beat till thoroughly combined. Stir in chopped walnuts.
3. Pour batter into a greased 8-inch square pan.
4. Bake at 325°F (160°C). for 40 minutes.
5. Spoon raspberry jam over the hot brownies. Cool.
6. Meanwhile make Chocolate Glaze: Melt 1 square baking chocolate; blend in butter and light corn syrup. Stir in powdered sugar, milk, and 1 teaspoon vanilla. Beat till thoroughly combined.
7. Drizzle glaze on top. Cut into bars.

Makes 24 bars.