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1
Preheat oven to 350F.
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2
Line 13x9-inch baking pan with foil, with ends of foil extending over sides of pan.
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3
Grease foil; set aside.
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4
Microwave 4 oz.
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5
of the unsweetened chocolate and the butter in large microwaveable bowl on HIGH 2 min.
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or until butter is melted.
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7
Stir until chocolate is completely melted.
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8
Add sugar; mix well.
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9
Blend in eggs and vanilla.
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10
Stir in flour and nuts until well blended.
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11
Spread in prepared pan.
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12
Bake 30 to 35 min.
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13
or until toothpick inserted in center comes out with fudgy crumbs.
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14
(Do not overbake.)
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15
Cool in pan.
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16
Spread 1/4 cup of the jam over brownies.
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17
Chop remaining 2 oz.
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18
unsweetened chocolate and the 6 oz.
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19
semi-sweet chocolate; set aside.
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20
Microwave cream in medium microwaveable bowl on HIGH 1 min.
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21
or just until cream comes to boil.
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22
Add chopped chocolates and the remaining 3 Tbsp.
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23
jam; stir until chocolates are completely melted and mixture is well blended.
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24
Spread over jam layer on brownies.
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25
Refrigerate 1 hour or until chocolate glaze is firm.
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26
Lift brownies out of pan onto cutting board, using foil handles.
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27
Cut into 32 pieces.
