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Recipe: Raspberry Brownies With Walnuts

By Melissa Wiley in Food on Jun 25, 2013 6:40PM

2013_6_25_Chocolate.png Summer just left the starting gate, meaning you'd have to be sick indeed to be thinking about autumn already. Unless you’re making plans for the Chicago Fine Chocolate & Dessert Show October 18-20 at Navy Pier. Then you get a pass, not to mention a discount. Purchase tickets today or tomorrow for $15 and you’ll be able to gawk, chocolate-coated mouth agape, at an edible simulacrum of the Blues Brothers courtesy of international pastry chef Alain Roby as you sample spoils from the kitchens of world-renowned chocolatiers. After Wednesday, the price jumps to $25.

To whet your appetite, here’s a recipe from Roby for raspberry brownies, which are best enjoyed well before October.

Raspberry Brownies With Walnuts

14 ½ oz granulated sugar
2 ¼ oz cocoa powder
5 ¾ oz cake flour
¼ tsp salt
8 oz unsalted butter, melted
7 oz whole eggs
9 ½ oz walnuts, coarsely chopped
3 oz raspberry jam

Preheat the oven to 350 degrees. Line a sheet pan with parchment paper and butter sides of pan. In a mixer with paddle attachment, combine dry ingredients. At low speed, blend in butter and eggs just until combined. Blend in walnuts. Spread in prepared sheet pan and drizzle on the raspberry jam. Bake until set, about 25 minutes. Cool and cut. Garnish the top of the dessert with fresh raspberries and enjoy.