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Recipe by: skeet
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See below ingredients and instructions of the recipe
3 oz Unsweetened chocolate 1/3 c Raspberry jam
1/2 c Shortening Glaze:
3 Eggs 2 tb Butter
1 1/2 c Granulated sugar 2 tb Light corn syrup
1 1/2 ts Vanilla 1 oz Unsweetened chocolate
1/4 ts Salt 1 c Powdered sugar
1 c All purpose flour 1 tb Milk
1 1/2 c Chopped walnuts 1 ts Vanilla
In a double boiler, melt the 3 ounce of unsweetened chocolate and 1/2
cup of shortening; cool slightly. Blend together: Eggs, granulated
sugar, vanilla, and salt. Stir in chocolate mixture and all purpose
flour. Fold in walnuts. Turn itno a well greased 8 inch square pan
and bake for about 40 minutes at 325 degrees. Spread raspberry jam
over the hot brownies and let cool. Combine glaze ingredients; mix
well and spread over the brownies. Top with chocolate dipped walnuts.
Randy Rigg Submitted By RANDY RIGG On 02-10-95
Celebrity chef with 3 stars at the Michelin Guide, with worldwide restaurants!
English celebrity chef also known as The Naked Chef. BBC food television shows.
American celebrity chef. Top Southwestern cooking. He hosts Throwdown! Earnings: $2 million
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