Walnut Raspberry Brownie
Yield
12 servingsPrep
15 minCook
40 minReady
1 hrsLow in Saturated Fat, Trans-fat Free, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3 | sqs |
unsweetened chocolate
|
*
|
| ½ | cup |
vegetable shortening
|
*
|
| 3 | large |
eggs
|
|
| 1 ½ | cups |
sugar
|
|
| 1 ½ | teaspoons |
vanilla extract
|
|
| ½ | teaspoon |
salt
|
|
| 1 | cup |
all-purpose flour
|
|
| 1 ½ | cups |
walnuts
chopped |
|
| ⅓ | cup |
raspberry jam
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3 | sqs |
unsweetened chocolate
|
*
|
| 118 | ml |
vegetable shortening
|
*
|
| 3 | large |
eggs
|
|
| 355 | ml |
sugar
|
|
| 7.5 | ml |
vanilla extract
|
|
| 2.5 | ml |
salt
|
|
| 237 | ml |
all-purpose flour
|
|
| 355 | ml |
walnuts
chopped |
|
| 79 | ml |
raspberry jam
|
*
|
Directions
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℉ (160℃) for about 40 minutes. Spoon jam over hot brownies; spread carefully.
Let cool. Top with Velvet Chocolate Glaze.
