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Raspberry Brownies


A kitchen scale, available at cookware stores and mass retailers, is the most accurate way to measure ingredients for baking. We’ve included approximate standard measurements here as well.

14 1/2 ounces (2 cups) granulated sugar2

1/4 ounces ( 1/2 cup plus 2 tablespoons) cocoa powder5

3/4 ounces (1 1/2 cups) cake flour

¼ teaspoon salt

2 sticks (8 ounces) unsalted butter, melted and cooled

4 eggs

2 cups coarsely chopped walnuts

1/3 cup raspberry jam, warmed briefly

Preheat oven to 350 degrees. Butter a (13x18-inch) half-sheet (jelly roll) pan, line with parchment paper and butter parchment paper.

In a mixer with paddle attachment, combine dry ingredients through salt. With mixer on low speed, add butter, then eggs, blending until just combined. Blend in walnuts briefly. Spread in prepared pan with offset spatula. Spoon or drizzle on jam and swirl lightly. Bake until set, 20 to 25 minutes. Cool pan on rack, then cut into squares.

Note: For thicker brownies, bake in a 9x13-inch pan and adjust baking time to between 35 and 40 minutes.

Adapted from Alain Roby,
All Chocolate Kitchen

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