Walnut Raspberry Brownie Recipes

Steps:

• In a small bowl, cream shortening and cocoa; beat in egg, sugar and vanilla. Combine dry ingredients; gradually add to creamed mixture. Beat on low speed until thoroughly combined. Stir in walnuts. , Pour into a greased 8x4-in. loaf pan. Bake at 350° for 15-20 minutes or until a toothpick inserted in the center comes out clean.

Steps:

• 1. Melt chocolate and shortening over warm water; cool slightly.
• 2. Blend together eggs, vanilla, sugar and salt; stir in chocolate mixture, then flour.
• 3. Fold in walnuts.
• 4. Turn into well greased 8-inch square pan.
• 5. Bake at 325 degrees for about 40 minutes.
• 6. Spoon jam over hot brownies; spread carefully.
• 7. Let cool and top with Velvet Chocolate Glaze.
• 8. Melt chocolate and blend in butter and light corn syrup. Stir in powdered sugar, milk and vanilla; mix well.

Steps:

• Heat oven to 180C/160C fan/gas 4. Line a 20 x 30cm baking tray tin with baking parchment. Put the chocolate, butter and sugar in a pan and gently melt, stirring occasionally with a wooden spoon. Remove from the heat.
• Stir the eggs, one by one, into the melted chocolate mixture. Sieve over the flour and cocoa, and stir in. Stir in half the raspberries, scrape into the tray, then scatter over the remaining raspberries. Bake on the middle shelf for 30 mins or, if you prefer a firmer texture, for 5 mins more. Cool before slicing into squares. Store in an airtight container for up to 3 days.