- 3 squares chocolate unsweetened
- ½ cup Crisco
- 3 eggs
- 1½ cups granulated sugar
- 1½ teaspoons vanilla
- ½ teaspoon sea salt
- 1 cup all-purpose flour
- 1½ cups pecan pieces
- ⅓ cup raspberry jam
- Preheat oven to 325ºF.
- In a 3-quart saucepan melt chocolate and Crisco over warm water; cool slightly.
- In a large mixing bowl blend together eggs, vanilla, sugar 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 minutes.
- Spoon jam over hot brownies; spread carefully. Let cool.
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