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Raspberry Brownies

3 squares (3 oz.) unsweetened chocolate
1/2 c. shortening
3 eggs
1-1/2 c. granulated sugar
1-1/2 tsp. vanilla
1/4 tsp. salt
1 c. all purpose flour
1 1/2 c. chopped walnuts (optional)
1/3 c. raspberry jam

Melt chocolate with shortening over warm water (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" square pan. Bake at 325 degrees for 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 delicious 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.

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