Oh, but these dense, moist brownies are the best chocolate fix! The layer of raspberry jelly between the brownie and the velvety chocolate frosting adds a sweet, tangy surprise as you bite into one.
Brownies
6 squares/6 oz. unsweetened chocolate
1 C. shortening
6 eggs
3 C. sugar
3 tsp. vanilla extract
2 C. flour
3 C. walnuts, chopped
1/2 C. seedless raspberry jam/jelly
Velvet Chocolate Frosting
2 squares/2 oz. unsweetened chocolate
4 T. each butter and light corn syrup
2 C. powdered sugar
2 T. milk
2 tsp. vanilla extract
Preheat oven to 325º and spray/grease a 9×13” pan. Melt the chocolate with the shortening in a double boiler over warm water or in a microwave-safe bowl for about a minute, stirring. Cool slightly. Blend eggs, sugar, and vanilla, add the melted chocolate, and then stir in the flour and walnuts. Spread batter evenly in the prepared pan and bake about 40 minutes, until center is firm. Carefully spread the jelly to cover the brownies. Let cool.
For the frosting, melt the chocolate, then stir in the butter and corn syrup. Mix in the remaining ingredients until smooth and velvety. Spread on the cooled brownies. Cut in 6 columns by 8 rows to make 4 dozen sinfully rich brownies.
Kitchen Hint: These freeze well, but unfortunately they get messy when you pack them and mail them—NOT that anyone receiving them has ever complained!