3 unsweetened chocolate squares
1/2 cup Crisco
3 eggs
1 1/2 cups granulated sugar
1 1/2 teaspoons vanilla extract
1/2 teaspoon salt
1 cup flour
1 1/2 cups walnuts, chopped
1/3 cup raspberry jam

Melt chocolate and Crisco over warm water; cool slightly. Blend together eggs, vanilla, sugar and salt; stir in chocolate mixture, then flour. Fold in walnuts. Turn into well greased 8-inch square pan. Bake at 325 degrees F for about 40 minutes. Spoon jam over hot brownies; spread carefully. Let cool. Top with a chocolate glaze.