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

I didn’t lean in far enough.

Tried to be tidy. Measured the red food coloring like I was doing lab work. Used a rubber spatula like I was on Bake Off. Result? Boring brownies. Brown-ish. Dry. Emotionally distant.

The second time, I embraced the chaos. Dumped in the red. Stirred with a wooden spoon like I was fighting demons. Pulled them early, didn’t wait to cool, burned my mouth a little. They were perfect.

These brownies are not for your grandma’s tea tray. They’re for nights when you need something sweet, dramatic, and unapologetically messy. Gordon would yell about technique—but deep down, even he would respect the mood.

Why This Works (And Where Most Go Wrong)

Red velvet is emotional. Most people screw it up by thinking it’s just cocoa with food coloring. It’s not. You need balance: deep cocoa, sweet lift, fat for fudginess, and acid for tang (even if subtle).

Overmixing ruins everything. This isn’t cake. You want those gluten strands asleep. The moment you fold in the flour? Treat it like a relationship on thin ice—gentle, minimal touching, keep it soft.

Undercooked is right. Pull it before it feels done. If it’s firm when you take it out, you went too far. Ramsay’s version rides that line between baked and bold.

Ingredients That Actually Matter

• Cocoa powder (43g): Deepens flavor. Use Dutch-process or natural—just don’t use the bottom-of-the-bin stuff. That’s where brownies go to die.
• Brown sugar (100g): Adds moisture and a caramel note. White sugar? Too dry.
• Red food coloring (10+ drops): Go unhinged. You’re not looking for pink velvet.
• Butter (113g): Fudgy texture. Don’t swap for oil. You want flavor and structure.
• White chocolate (90g): Contrast. Creaminess. Sweet little hits that break up the cocoa.

Optional frosting: Cream cheese, obviously. But only if you’re not feeling feral. If you are, skip it. Straight from the pan hits better anyway.

How To Make Gordon Ramsay’s Red Velvet Brownies

Start by preheating your oven to 180°C (356°F). Line a square baking pan with parchment paper and lightly grease it. Trust me—you’ll need that lining if you’re planning on reckless slicing.

In a bowl, mix your dry team: flour, baking powder, salt, and white chocolate. Set it aside like a polite guest.

Melt the butter. Pour it warm into a large bowl. Add cocoa powder and brown sugar. Stir until it’s glossy and looks like regret in a pot.

Now add eggs, vanilla, and enough red food coloring to make it look slightly criminal. Stir until red, moody, and cohesive.

Fold in your dry mix. Gently. This is not a workout. Just until there’s no visible flour.

Pour the batter into your prepared pan. Smooth the top. Bake for 23–25 minutes. Don’t go by looks—use a toothpick. You want a little goo on the stick.

Cool if you’re patient. Frost if you’re fancy. Or go straight in with a fork and a lack of judgment.

What Gordon Ramsay Says About This Dish

“If you’re going to do red velvet, make it dramatic. Make it bold.”
Translation: don’t hold back. The color should punch you in the face.

“Use quality cocoa. It’s the backbone of the flavor.”
Cheap cocoa is where red velvet becomes red regret. Spend the extra £2.

“Fudgy brownies aren’t underbaked. They’re right.”
Trust your instincts. If they’re soft in the middle and set at the edges, you nailed it.

“Cut with a hot knife. Presentation matters.”
Unless you’re eating it over the sink. Then do what you need to do.

What I Got Wrong (And How I Fixed It)

• Used white sugar. Brownies turned cakey and dry. Fixed it with brown sugar.
• Under-dyed. The first batch looked like chocolate cake pretending. Dumped in way more next time. Result: drama.
• Overbaked. Took it to 30 minutes once. Texture was fine, spirit was dead.
• Skipped parchment. Had to dig the whole thing out like an archaeologist.

Variations That Actually Hold Up

• Dark chocolate chips: Less visual pop, more depth. Works if you don’t care about the classic red + white look.
• Espresso shot: ½ tsp espresso powder amplifies the cocoa. Adds edge.
• Cream cheese swirl: Drop dollops before baking, swirl with a knife. High effort, high reward.
• Nut version: Chopped pecans or walnuts work—but only if you like crunch with your drama.

Pro Tips That Change the Game

• Don’t skip parchment. You will regret it when you try to lift the brownies.
• Red food coloring stains. Don’t wear white. And clean up immediately.
• Let them rest. They cut cleaner and taste deeper the next day. If you can wait.
• Cut with a hot knife. Wipe between cuts. Or just accept the mess and move on.

Storage + Leftover Moves

• Store: Room temp in a sealed container, up to 4 days. Fridge extends to 7.
• Freeze: Wrap individually and store for up to 3 months. Thaw at room temp.
• Repurpose: Crumble into vanilla ice cream. Layer into parfaits. Or microwave and top with whipped cream like it’s therapy.

FREQUENTLY ASKED QUESTIONS

Q: Can I use less food coloring?
Sure. But then it’s just a chocolate brownie with identity issues.

Q: Can I sub oil for butter?
Technically yes—but you lose flavor and texture. Don’t.

Q: What frosting works best?
Cream cheese or bust. Sweet, tangy, perfect contrast.

Q: Can I make them gluten-free?
Yes—with a 1:1 GF flour blend. Texture may shift slightly.

Q: Do I need a mixer?
Nope. Just a bowl and a spoon. The chaos method works.

Try More Recipes:

• Gordon Ramsay White Chocolate Brownies Recipe
• Gordon Ramsay’s Chocolate Brownies Were the Pause I Needed This Week
• Gordon Ramsay brownies Recipe