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Holiday Raspberry Brownies
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Over lowest heat melt chocolate and fat together until melted and smooth. Set aside. In a large mixing bowl beat sugar, vanilla, salt and eggs until well blended. Beat in the cooled chocolate mixture. Combine nuts and flour and fold into chocolate mixture. Place batter in a 9 x 13 oblong pan. Bake in a preheated 325F oven until appearing set and wooden toothpick in center has moist or damp crumbs (do not overbake!), about 45 to 55 minutes. Remove from oven to cooling rack. Cool to warm. Carefully smooth over the raspberry jam. Let cool completely. In pan over lowest heat melt chocolate, fat, corn syrup. Stir in powdered sugar, vanilla and milk (may need more to thin as desired). Drizzle over brownies. Place in refrigerator to set. When brownies are well chilled, cut into pieces and let come to room temperature to serve. Note: Recipe can be cut in half and baked in a smaller 9 inch square pan in less time.
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