Diamond Walnut Raspberry Brownies

3 squares (3 ounces) unsweetened chocolate
1/2 cup butter or margarine
3 eggs
1 1/2 cups granulated sugar
1 1/2 teaspoon vanilla
1/4 teaspoon salt
1 cup flour
1 1/2 cups walnuts, chopped
1/3 cup raspberry jam or preserves

Melt chocolate with margarine over warm water, cool slightly. Blend together eggs, sugar, vanilla and salt. Stir in chocolate mixture, then flour. Fold in walnuts.
Put in greased 8-inch square pan. Bake at 325 degrees for about 40 minutes. Spoon jam over hot brownies, spread carefully. Let cool. Frost with Velvet Chocolate Glaze (recipe follows).

Makes 12 bars
Per serving: 450 calories; 25.1g fat (6.8 g saturated fat; 50 percent calories from fat); 54.6 g carbohydrates; 59 mg cholesterol; 184 mg sodium.

Velvet Chocolate Glaze
1 ounce unsweetened chocolate
2 tablespoons butter or margarine
2 tablespoons light corn syrup
1 cup sifted confectioners' sugar
1 tablespoon milk
1 teaspoon vanilla
Melt chocolate. Blend in butter and corn syrup. Stir in sugar, milk and vanilla. Mix well.

Recipe submitted by Paul G on 5/12/00

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