Gordon Ramsay brownies Recipe

The first time I made these, I thought I was nailing it. Chocolate? Check. Sugar? Dump it in. Bake it till it looks good? Sure. What came out was a dry, cakey square that tasted like a sad sponge with cocoa dreams. If Gordon had seen it, I’d still be peeling potatoes in shame.

What changed everything? Heat control, mixing discipline, and understanding fat ratios. Ramsay’s brownie technique isn’t just about slapping ingredients together. It’s about respecting cocoa, not overworking the batter, and nailing the bake window like a sniper. I tested, ruined, adjusted, and finally landed on something worthy of the name.

Let’s break it down.

Why This Works (And Where Most Go Wrong)

What Makes Gordon’s Version Better

This recipe leans fudgy, not cakey. That comes from lower flour, higher fat, and minimal mixing once the flour’s in. Ramsay’s method melts butter first—key move. That hydrates cocoa directly and binds sugar into a tight, moist crumb.

Where Most Go Wrong

1. Overbaking – Brownies aren’t cakes. If you wait till the center is firm, you’ve gone too far.
2. Overmixing – You add flour, you stir gently. You’re not building gluten. You want tender, not chewy.
3. Cold Frosting on Hot Cake – Slop cold frosting onto a piping-hot brownie? Say goodbye to texture.

Ingredients That Actually Matter

For the Brownies:

• Butter (115g) – Melted first. Boosts richness, blooms cocoa.
• White Sugar (200g) – Balances cocoa’s bitterness, helps with crust.
• Eggs (2) – Structure and moisture. Don’t skip or sub.
• Vanilla Extract (1 tsp) – Balances flavor, softens chocolate’s edge.
• Unsweetened Cocoa Powder (40g) – Choose Dutch-process for deep flavor.
• All-Purpose Flour (60g) – Just enough to bind. Any more, you’re making cake.
• Salt (1.25g) – Heightens sweetness. Don’t leave it out.
• Baking Powder (1.25g) – Minimal lift. Just for balance.

For the Frosting:

• Softened Butter (45g) – Base for creaminess.
• Cocoa Powder (25g) – Intensity. Don’t skimp.
• Honey (15g) – Adds gloss and chew.
• Vanilla (1 tsp) – Flavor depth.
• Confectioners’ Sugar (125g) – Sweetness and texture.

How To Make Gordon Ramsay Brownies

Start by preheating your oven to 175°C (350°F). Grease and flour an 8-inch square pan—or line it with parchment for easier release.

In a saucepan, melt 115g of butter on low heat. Once fully melted, take it off the heat. Stir in the sugar, eggs, and vanilla while it’s still warm—not hot—so the eggs don’t scramble.

Next, sift in your cocoa powder, flour, salt, and baking powder. Stir gently just until combined. It will look slightly grainy—that’s okay. The key is not to keep mixing. Overdoing it turns fudgy into rubbery.

Pour into the prepared pan and bake for 25–30 minutes. You’re aiming for:

• Dry, crinkled top
• Edges pulling away slightly
• Toothpick comes out with moist crumbs, not raw batter

Cool the brownies for 10 minutes before frosting.

For the frosting: mix the butter, powdered sugar, cocoa, honey, and vanilla in a bowl. Stir until silky. It should glide on, not clump.

Frost the brownies while they’re warm, not hot. Let it set before slicing.

What Gordon Ramsay Says About This Dish

“If you’re going to make brownies, make them properly. Gooey in the middle. That’s the whole point.”
Tried and true—his brownies are never dry. You underbake by a few minutes, and you get that lava-center texture.

“Don’t overmix. You’re not making a sponge.”
This one stuck with me. Every time I overmixed, I lost that soft, dense interior.

“Use quality chocolate or don’t bother.”
Even if this one uses cocoa, I took the note: go for high-fat cocoa (20–22%). The flavor difference is night and day.

What I Got Wrong (And How I Fixed It)

• First version: baked 35 minutes. Dry edges, tough center. Nailed it at 27.
• Used cheap cocoa once. Flavor was flat. Upgraded to a Dutch-process brand—huge upgrade.
• Tried frosting too early. Melted into a greasy mess. Waited 10 mins next time—perfect set.

Variations That Actually Hold Up

• Add chopped dark chocolate to the batter (about 75g) – You get surprise molten pockets.
• Swap honey for maple syrup in frosting – Softer flavor, but still smooth.
• Add espresso powder (1 tsp) to the batter – Enhances chocolate flavor, doesn’t taste like coffee.

Avoid adding nuts unless you want a cakier bite. They soak moisture.

Pro Tips That Change the Game

• Don’t chill before slicing. Room temp brownies cut cleaner without shattering the top.
• Use an offset spatula for frosting. Cleaner spread, better texture.
• Cut with a hot knife. Dip in boiling water, wipe dry, then slice for those sharp edges.

Storage + Leftover Moves

• Fridge: Airtight, up to 5 days. Taste improves by day 2.
• Freezer: Wrap tightly in cling film and foil. Freeze up to 3 months. Thaw overnight in fridge or microwave 15–20 seconds.
• Next-day move: Cube and layer with whipped cream and berries for an instant trifle.

FAQs – Covering Search Intent

Q: Can I use chocolate instead of cocoa powder?
Yes, but adjust fat/sugar. This version is built for cocoa. You’d need to rebalance.

Q: Why are my brownies cakey?
You likely overmixed or overbaked. Next time: mix less, bake shorter.

Q: Can I skip the frosting?
Sure. They hold up plain. But the frosting is that final flex—don’t skip it unless you have to.

Q: What kind of cocoa does Gordon use?
He typically uses high-quality Dutch-processed cocoa for richness and color.

Try More Recipes:

• Gordon Ramsay Banoffee Pie Recipe
• Gordon Ramsay caramel sauce Recipe
• Gordon Ramsay Pie Crust Recipe
• Gordon Ramsay Crepes Recipe