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Holiday Raspberry Brownies

6 oz chocolate melted (semi-sweet chips or bar baking kind)
1 cup butter or margarine
3 cups sugar
6 eggs
3 tsp vanilla extract
1/2 tsp salt
2 cups flour
1 1/2 cups chopped nuts (walnuts, pecans)
12 oz jar seedless raspberry jam (apricot, blueberry)

6 oz chocolate
2 Tbsp butter or margarine
2 Tbsp light corn syrup
1 cup sifted powdered sugar
1 Tbsp half and half or milk
1 tsp vanilla or almond extract

Over lowest heat melt chocolate and fat together until melted and
smooth. Set aside.

In a large mixing bowl beat sugar, vanilla, salt and eggs until
well blended. Beat in the cooled chocolate mixture. Combine nuts
and flour and fold into chocolate mixture. Place batter in a 9 x
13 oblong pan.

Bake in a preheated 325F oven until appearing set and wooden
toothpick in center has moist or damp crumbs (do not overbake!),
about 45 to 55 minutes. Remove from oven to cooling rack. Cool to
warm. Carefully smooth over the raspberry jam. Let cool completely.

In pan over lowest heat melt chocolate, fat, corn syrup. Stir in
powdered sugar, vanilla and milk (may need more to thin as desired).
Drizzle over brownies. Place in refrigerator to set. When brownies
are well chilled, cut into pieces and let come to room temperature
to serve.

Note: Recipe can be cut in half and baked in a smaller 9 inch square
pan in less time.

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