3 unsweetened chocolate squares (3 oz total)
1/2 cup crisco shortening
3 eggs
1 1/2 cup sugar
1 1/2 teaspoon vanilla
1/2 teaspoon salt
1 cup flour
1 1/2 cup walnuts; chopped
1/3 cup raspberry jam
Velvet Chocolate Glaze (see recipe below)

Melt chocolate and Crisco over warm water; cool slightly. Blend together eggs, vanilla, sugar and salt; stir in chocolate mixture, then flour. Fold in walnuts. Turn into well greased 8-inch square pan.

Bake at 325 degrees for about 40 minutes. Spoon jam over hot brownies; spread carefully. Let cool.

Top with Velvet Chocolate Glaze.

Velvet Chocolate Glaze:

1 unsweetened chocolate sqs
2 tablespoon butter
2 tablespoon light corn syrup
1 cup powdered sugar
1 tablespoon milk
1 teaspoon vanilla

Melt chocolate. Blend in butter and light corn syrup. Stir in powdered sugar, milk and vanilla; mix well. Cover 8-inch square pan of brownies.