Cookies, Candy & Desserts |
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Raspberry Walnut Brownies - 1997
Recipe courtesy of Rose Marie Wilson
INGREDIENTS
Brownies
Glaze frosting
PREPARATION
Brownies
In a double boiler, melt chocolate with shortening over warm water. Cool slightly. Blend together eggs, sugar, vanilla, and salt. Stir in chocolate mixture, and then flour. Pour into an 8 inch
square pan. Bake at 325 degrees for 40 minutes. Spoon jam over hot brownies. Let cool and glaze.
Glaze
Melt chocolate, and blend in butter and corn syrup. Stir in powdered sugar, milk and vanilla, and mix well.
Brownies
- 3 unsweetened baking chocolate squares
- ½ cup shortening
- 3 eggs
- 1 ½ cups sugar
- 1½ teaspoons vanilla
- ¼ teaspoon salt
- 1 cup flour
- 1 ½ cups walnuts -- chopped
- ½ cup raspberry jam
Glaze frosting
- 1 ounce unsweetened chocolate
- 2 tablespoons butter
- 2 tablespoons light corn syrup
- 1 cup powdered sugar
- 1 tablespoon milk
- 1 teaspoon vanilla
PREPARATION
Brownies
In a double boiler, melt chocolate with shortening over warm water. Cool slightly. Blend together eggs, sugar, vanilla, and salt. Stir in chocolate mixture, and then flour. Pour into an 8 inch
square pan. Bake at 325 degrees for 40 minutes. Spoon jam over hot brownies. Let cool and glaze.
Glaze
Melt chocolate, and blend in butter and corn syrup. Stir in powdered sugar, milk and vanilla, and mix well.
