Thursday, July 24, 2025

DIAMOND WALNUT RASPBERRY BROWNIES

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.