3 squares (3-oz) unsweetened chocolate
1/2 cup shortening
3 eggs
1 1/2 cups granulated sugar
1 1/2 tsp vanilla
1/4 tsp salt
1 cup all-purpose flour
1/2 cups Diamond Walnuts
1/3 cup raspberry jam
Melt chocolate in shortening over hot water, cool slightly.
Blend eggs, sugar, vanilla and salt; stir in chocolate mixture then flour. Fold in walnuts. Turn batter into a well-greased 8-inch square pan. Bake at 325-degrees for about 40 minutes. Spoon jam over top of hot brownies; spread carefully. Allow to cool then spread with the glaze recipe below.
VELVET CHOCOLATE GLAZE
Melt 1-ounce 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 over the jam covered brownies. Top with partially coated chocolate walnuts, if desired. Cut into 12 bars.
Yield: 12 brownies
This recipe and photo are from Diamond Walnuts, this their name in the recipes.
No comments:
Post a Comment
Note: Only a member of this blog may post a comment.