- 3 ounces unsweetened chocolate squares
- ½ cup solid vegetable shortening
- 3 eggs
- 1½ cups granulated sugar
- 1½ teaspoons vanilla extract
- ¼ teaspoon sea salt
- 1 cup all-purpose flour
- 1½ cups pecan pieces
- ⅓ cup raspberry jam
- Velvet Chocolate Glaze
- Chocolate dippedpecan halves for garnish
- Preheat oven to 325ºF.
- In a 3-quart saucepan melt chocolate with shortening over warm water; let cool slightly.
- In a large mixing bowl blend together, egg, sugar, vanilla and salt; stir in chocolate mixture, then flour. Fold in pecans. Turn into well-greased 8-inch square pan.
- Bake in a preheated oven for about 40 min.
- Spoon jam over hot brownies; spread carefully. Let cool.
- Spread Velvet Chocolate Glaze over brownies and top with chocolate-dipped pecans. Cut into bars.
Velvet Chocolate Glaze
- 1 ounce unsweetened chocolate
- 2 tablespoons butter or margarine
- 2 tablespoons light corn syrup
- 1 cup sifted powdered sugar
- 1 tablespoon milk
- 1 teaspoon vanilla extract
- In a small saucepan, melt chocolate. Blend in butter and corn syrup.
- Stir in sugar, milk and vanilla. Mix well.
Leave a Reply