Gordon Ramsay’s Chocolate Brownies Were the Pause I Needed This Week

I was spiraling. PMS? Yes. Deadlines? Everywhere. Chocolate? NOW. I didn’t need a fancy dessert. I needed brownies that understood the assignment. I needed gooey, dark, fudgy squares of emotional support. And somehow, this Gordon Ramsay Chocolate Brownie recipe showed up like a therapist in a baking tin. Did I follow every step exactly? No. Did it save me anyway? You bet your sweet, melty center it did.

What Gordon Ramsay Would Do

Gordon would yell at you to “USE GOOD CHOCOLATE!” while tossing 70% dark chunks into a perfectly tempered bowl. He’s all about texture—gooey inside, crisp edge, no dry crumb allowed. He’d probably bake it exactly 24 minutes for maximum drama, then let it cool just long enough before slicing them into perfect squares with a chef’s knife so sharp it could slice your self-doubt. He’d serve them with flair, maybe crème fraîche, and act like he wasn’t secretly proud.

What I Changed (And Why)

I used what I had. Which meant 60% dark chocolate chips instead of Gordon’s fancy ones, and I may or may not have tossed in a handful of milk chocolate just to sweeten the mood (mine, not the brownies).

I also didn’t wait the full 20 minutes to let them cool. I cut into them warm with a butter knife and zero shame. Did they hold shape? Not really. Did I care? Absolutely not.

Also—vanilla extract? I eyeballed it. Gordon would be furious. But the brownies forgave me.

How It Turned Out

Crackly top. Fudgy middle. Rich enough to shut up my cravings in one bite… but soft enough that I still went back for three more. They were gooey, chocolate-loaded, and honestly better than some of the bakery ones I’ve paid way too much for.

When I tell you I sat on the couch with one in hand and exhaled for the first time all day… I mean it. These brownies didn’t just hit—they healed.

So, Was It Worth It?

Yes. It was the kind of recipe that made me feel like maybe, just maybe, I’ve got this life thing under control. One chocolate square at a time.

Would I make it again? Already did. Twice.

How to Make Gordon Ramsay’s Chocolate Brownies

Soft, dense, and mood-stabilizing—these brownies are rich enough to count as therapy.

Smart Tips

• Don’t skip the good chocolate. It’s 80% of the flavor. Go dark and go bold.
• Mix gently. Stir just until things come together. Overmix = cakey.
• Adjust to your vibe. Want drama? Bake 24 mins. Want structure? Go 28–30.
• Let. Them. Cool. (I won’t, but you can.)
• Double it. You’ll regret making only one tray.

FAQs

Can I use milk chocolate?
Sure, but the darker the chocolate, the richer the brownie.

Do I need the extra chopped chocolate?
Need? No. Want? Always.

Can I frost them?
You can, but these don’t need it. They’re confident on their own.

What’s the texture like?
Depends on your bake time. Gooey or firm—it’s your journey.