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Wolfgang's Absolutely Luscious Brownies
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Wolfgang Puck is an Austrian-American celebrity chef known for his delicious yet classically simple recipes. This brownie recipe is a perfect example.
serves/makes:
ready in:
1-2 hrs
1-2 hrs
3 reviews
1 comment
ingredients
1 teaspoon instant espresso powder
1 tablespoon hot water
3/4 pound bittersweet chocolate, coarsely chopped
8 ounces unsalted butter, cut small pieces
1 1/2 cup all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
4 large eggs
2 cups granulated sugar
1 teaspoon vanilla extract
2 cups coarsely chopped walnuts
directions
Preheat the oven to 350 degrees F. Generously grease and flour an 8x8-inch baking dish.
Combine the espresso powder and hot water in a small bowl and mix until dissolved.
Combine the bittersweet chocolate, butter, and espresso mixture in the top of a double boiler over simmering, not boiling, water. Cook, stirring frequently, until the chocolate is almost melted.
Remove the pan from the heat and stir until the chocolate is smooth.
Sift together the flour, baking powder, and salt.
In a large mixing bowl, combine the eggs, sugar, and vanilla. Beat on high speed until the mixture is uniform in color. Add the melted chocolate mixture and beat on low speed for 1-2 minutes or until combined.
With the mixer running on low speed, slowly add the flour. Beat until the flour is just incorporated into the batter.
Stir in half of the walnuts by hand.
Transfer the brownie batter to the prepared baking dish. Sprinkle the remaining walnuts over the top of the batter. Place the brownies in the oven and bake at 350 degrees F for 40-45 minutes or until a toothpick inserted in the center of the brownies comes out clean.
Remove the pan from the oven and let the brownies cool on a wire rack before slicing in 2 1/2-inch squares.
Store the brownies in an airtight container.
Recipe Source: Adapted from Wolfgang Puck
recipe tips
Use high-quality chocolate for best results.
Experiment with different mix-ins like chocolate chips, dried fruit, or toasted coconut flakes.
To prevent overmixing, fold the flour into the batter gently until just combined.
Dust the baked brownies with powdered sugar before serving for an easy presentation upgrade.
Add a sprinkle of sea salt on top of the brownies for a sweet and salty contrast.
To cut clean squares, use a sharp knife and wipe it clean between cuts.
Try adding a swirl of melted peanut butter or caramel sauce on top of the brownies before baking for a flavor twist.
common recipe questions
What is the purpose of instant espresso powder?
Instant espresso powder boosts the chocolate flavor in the brownies, adding a little richness.
Can I use regular coffee instead of espresso powder?
While regular (instant) coffee can be used as a substitute, it may not provide the same amount of flavor as espresso powder.
Can I reduce the amount of sugar in the recipe?
Reducing the amount of sugar may affect the texture and sweetness of the brownies, so it's best to follow the recipe as written for the best results. You can try substituting some of the sugar with a heat-stable sugar substitute, if desired.
What can I substitute for walnuts in the recipe?
You can substitute walnuts with other nuts like pecans, almonds, or hazelnuts, or omit them entirely if you prefer.
How should I store the brownies?
Store the brownies in an airtight container at room temperature for up to 3-4 days. For longer storage, freeze the brownies in a freezer-safe container for up to 2-3 months.
Can I freeze the brownie batter?
You can freeze the brownie batter in a freezer-safe container for up to 1 month. Thaw in the refrigerator before baking as directed.
What can I do to make the brownies more fudgy or cake-like?
For fudgy brownies, bake them for a shorter time so they are slightly underbaked. For cake-like brownies, add 1/4 cup more flour and increase the baking powder to 1 1/2 teaspoons instead of 1 teaspoon.
nutrition data
Nutritional data has not been calculated yet.
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reviews & comments
January 18, 2024
Absolutely delicious. It is the brownie recipe that outshines all others.
October 27, 2013
This recipe was delicious! The brownies are decadent and moist. I wish the recipe made more so next time I'll double it.
July 13, 2013
Wolfgang Puck's recipes have never failed me and this recipe followed suit. It turned out perfectly and was indeed "absolutely luscious".
Do not make my mistake, I followed this recipe so carefully, so I thought. The batter was yummy and then I but it in the oven...that is when all failed. Maybe the 8 in pan, I figure, is suppose to be bigger because it grew to the top but the toothpick inserted was not comming out totally clean. Maybe too much walnut??? I looked and sure enough without my reading glassed "1 cup and again,..." The word again got me!!!! Well, we know what is suppose to be...wear your reading glasses and maybe no need to put so many walnuts...go by your instincts.