4 one-ounce unsweetened baking chocolate squares
1/2 cup vegetable shortening
3 large eggs
1 1/2 cups granulated sugar
2 1/2 teaspoons vanilla extract
1/4 teaspoon salt
1 cup all-purpose flour
1 1/2 cups chopped walnuts
1/3 cup raspberry jam
2 tablespoons butter
2 tablespoons light corn syrup
1 cup powdered sugar
1 tablespoon milk
Preheat oven to 325°F (160°C). Grease an 8-inch square pan; set aside.
Combine 3 squares baking chocolate with shortening in a double boiler over warm water and stir until smooth and completely melted. Set aside to cool slightly.
In a bowl, beat eggs, sugar, 1 1/2 teaspoon vanilla, and salt. Stir in the chocolate mixture and flour. Beat until thoroughly combined. Fold in chopped walnuts.
Pour batter into prepared pan and bake for 40 minutes. Remove from oven and immediately spread raspberry jam over the hot brownies. Cool completely on a wire rack.
Meanwhile, prepare the chocolate glaze by melting the remaining 1 square baking chocolate in microwave or double boiler; blend in butter and light corn syrup. Stir in powdered sugar, milk, and 1 teaspoon vanilla. Beat thoroughly until smooth. Drizzle glaze over cooled brownies. Cut into bars.