Gordon Ramsay’s Red Velvet Brownies Slowed Me Down in the Best Way

Oh I was in my chaotic baking goblin era when I made these. No apron, just flour on my shirt, cocoa powder on my cheek, and vibes fully unhinged. I had no business making Gordon Ramsay’s Red Velvet Brownies at 9:47 p.m.—but I was spiraling and needed a dessert that said, “We’re dramatic, but still soft inside.”

And that’s exactly what these are: bold, messy, unapologetically red, and full of “I needed something sweet or I was going to combust” energy.

What Gordon Ramsay Would Do

Gordon would be yelling about two things: quality cocoa and proper mixing. He’d want smooth, rich batter, evenly folded white chocolate chips, and none of that artificial red goo dripping all over the counter (oops).

He’d probably make his own cream cheese frosting, spread it with an offset spatula like a pastry king, and cut the brownies into perfect little squares with a hot knife and a resting face that says, “Don’t touch it yet, it’s not ready.”

But also? He’d love the drama of red velvet. It’s extra. And Gordon? He thrives on extra.

What I Changed (And Why)

Did I use 10 drops of red food coloring? No. I dumped half the bottle in like a rebel. My brownies came out violently red and honestly… I respect that for them.

I also didn’t have white chocolate chips, so I broke up a white chocolate bar and pretended it was rustic.

I skipped frosting because I didn’t trust myself not to eat it straight from the bowl, but I will be frosting them next time, because cream cheese on red velvet is a love story I want to be part of.

And I pulled mine out at 23 minutes because I like them fudgy in the middle. Don’t @ me.

How It Turned Out

They were rich. Soft. Chewy around the edges. Gooey in the middle. And LOUD in color.

The white chocolate added this sweet little contrast to the cocoa, and the red just made everything feel festive—even if my kitchen looked like a crime scene afterward.

I ate one warm, one cold from the fridge, and one straight out of the pan while I stared at the wall. All three were excellent.

So, Was It Worth It?

Absolutely. These brownies didn’t solve my problems, but they paused them. They gave me 20 minutes of mixing therapy and a whole tray of comfort that tasted like self-sabotage in the best possible way.

Would I make them again? Yes, and next time I’m doubling the batch and wearing red lipstick to match. Full chaos, full commitment.

How to Make Gordon Ramsay’s Red Velvet Brownies

These brownies are rich, red, and just the right amount of unhinged. Fudgy inside. Soft outside. Sweet and dramatic—like your favorite comfort show.

Smart Tips

• Don’t skip the parchment. Or you’ll cry trying to get them out.
• Use good cocoa. Seriously. It’s everything.
• Don’t overmix. Fold gently like it’s a fragile friendship.
• Add frosting if you’re emotionally stable. Or eat them bare and unfiltered.
• Cut with a hot knife. Or just eat them from the pan like I did.

FAQs

Can I use less food coloring?
Of course. But red velvet without the red? That’s just velvet.

Can I use dark chocolate chips instead?
Yes, but white pops better with the cocoa.

What frosting goes best?
Cream cheese frosting is the soulmate. But honestly, they’re great solo.

Can I freeze them?
Yep! Wrap tight, freeze up to 3 months. Or just eat them all now. Who’s judging?