In 2003 I spent a wonderful year in New Jersey, where I moved for work. During the weekends, I never missed the opportunity to travel up and down the USA.
I must admit that I considered USA cakes and desserts to generally be too sweet. But in one of these tourist wanderings, I ate a rich, chocolaty, moist dessert in Chicago.
This brownie recipe is very similar to the original, although I still recommend a visit to the Palmer House Hotel to be able to eat the authentic version.

Walnut Brownies

  • Preparation time: 45 minutes
  • Ingredients for 6 servings
  • Difficulty: Easy recipe

  • Ingredients
  • 6 oz (170 grams) of sugar
  • 7 oz (200 grams) of dark chocolate
  • 8 oz (220 grams) of butter
  • 4 eggs
  • 4 oz (50 grams) of all-purpose flour
  • 6 oz (200 grams) of walnuts
  • 1 teaspoon (5 grams) of baking powder
  • For finishing:
  • 2 tablespoons (50 grams) of apricot jam
  • 2 tablespoons (25 ml) of water
  1. Instructions
  2. Preheat the oven to 300° F.
  3. In a pan, melt the butter with the chocolate in a “bain marie” double boiler. Mix the sugar, the flour, and the baking powder in a bowl.
  4. Combine the chocolate and flour mixture, then the eggs one at a time. Blend quickly.
  5. Line an 8-inch square pan with parchment paper. Pour the mixture. Sprinkle the chopped walnuts on top.
  6. Cook for about 30 minutes.
  7. Meanwhile, mix the water with the jam in a saucepan. Bring to a boil for two minutes. Brush this hot glaze on the brownies while still warm.

Tips to ensure the success of the dish:

  • Before melting the chocolate in a water bath, it should be minced: this speeds up the process a lot. If desired, it can be melted in the microwave.
  • The flour and baking powder should still be sieved before use.
  • The cooking time is indicative because each oven cooks differently. The brownie is properly baked when it’s still gooey.