Gordon Ramsay Brownie Recipe

You haven’t had brownies quite like these until you’ve tried Gordon Ramsay’s version—dense, fudgy, and unapologetically rich!

The real trick here is pulling them from the oven just before they look done—don’t wait for a clean toothpick.

I use high-quality dark chocolate and unsweetened cocoa because that’s what brings the structure and punch that basic brownies miss.

Gordon’s method calls for whisking the eggs and sugar until thick and pale, and that step is not just for show—it gives the brownies their iconic texture.

I keep this recipe around because it’s one of the few that delivers that chewy center with a crisp top every single time.

Don’t skip the pinch of sea salt—it might seem small, but it sharpens everything in the mix.

You can also add toasted walnuts for a bit of crunch if you like texture contrast.

How to Make Gordon Ramsay’s Brownie

Ingredients

• 1 1/4 cups Dark Chocolate (chopped)
• 1 cup Unsalted Butter (cubed)
• 1 cup Sugar
• 4 large Eggs
• 3/4 cup All-Purpose Flour
• 1/2 tsp Salt
• 1/2 cup Chocolate Chunks

Step-by-Step Instructions

Step 1:

Preheat the oven to 350°F.

Grease a 9×13-inch baking pan and line it with parchment paper.

Step 2:

Add the dark chocolate and butter to a heatproof bowl.

Melt them over a pot of simmering water, stirring until smooth.

Let it cool for a few minutes before moving on.

Step 3:

Whisk the eggs and sugar in a separate bowl until thick and pale.

Use a hand whisk or electric mixer—whatever you like.

Step 4:

Pour the melted chocolate-butter into the egg-sugar mixture.

Fold gently until just blended.

Step 5:

Sift in flour and salt, then fold carefully.

Add the chocolate chunks and mix until everything’s just combined.

Don’t overmix—really, just stop when it looks mixed!

Step 6:

Pour the batter into the prepared pan and smooth out the top.

Bake for 25 to 30 minutes, or until a toothpick poked in the center comes out with a few moist crumbs.

Let the brownies cool in the pan before slicing.

Tips and Tricks for Making This Recipe

Use Good Chocolate

The quality of your chocolate is everything, so pick a dark chocolate you’d actually eat on its own—don’t settle for the cheap stuff.

Don’t Overbake

For that fudgy texture, pull the brownies out when the center still looks a bit soft. They’ll finish setting as they cool.

Let Them Cool Completely

It’s tough, but wait until the brownies cool in the pan before cutting if you want neat slices and the best texture.

Customize with Mix-ins

Add chopped nuts, marshmallows, or your favorite chocolate chips for extra texture and flavor. I do this all the time.

Use Parchment for Easy Lifting

Lining the pan with parchment and leaving some overhang makes it so much easier to lift the brownies out for slicing later.

What to Serve with Gordon Ramsay Brownie Recipe

Cream or Ice Cream

You really can’t beat a warm brownie with a scoop of vanilla ice cream. The way it melts into the chocolate is just magic.

If you want something lighter, drizzle some pouring cream over the top and let it mingle with the fudgy brownie.

Sometimes I grab a spoonful of thick Greek yogurt for a tangy twist instead of the usual creams.

Fresh Mixed Berries

Brownies and fresh raspberries, strawberries, or blueberries are a great combo—the fruit cuts through the richness nicely.

If you’re feeling fancy, mash up some berries with a little powdered sugar and spoon them alongside each square.

The plate looks colorful and feels extra refreshing, especially on a hot day.

Espresso or Strong Coffee

A small cup of espresso brings out the chocolate flavor in brownies, and honestly, it feels a bit sophisticated.

Let guests sip some strong coffee or cold brew with a brownie square and watch how the flavors work together.

The coffee’s bitterness makes the brownie’s sweetness pop even more.

Orange or Citrus Compote

Want to surprise people? Make a quick orange compote with fresh oranges and zest.

The citrus is bright and works so well with chocolate, especially in winter or around the holidays.

Spoon some on your brownies for a hit of color and a fresh twist.

Toasted Coconut Chips

Sprinkle toasted coconut chips on top or serve them on the side for crunch and a toasty flavor.

I toast coconut in a pan for a few minutes until it smells golden and nutty, then scatter it over the brownies before serving.

This combo always gets a few raised eyebrows, but people end up loving it!

Variations and Substitutions

Alternative Fats

Swap out butter for coconut oil or even tallow if you want a different texture or a slight savory note—tallow is surprisingly good here.

Unsalted butter gives you more control over the salt, which is handy if you like to tweak flavors.

If you’re out of butter, margarine will do in a pinch, though the flavor isn’t quite as rich.

Chocolate Choices

Switch out dark chocolate for semi-sweet or milk if you want a sweeter, milder brownie. I sometimes mix dark and milk for balance.

Chopped chocolate chunks or chips work in the batter and on top. White chocolate bits add sweetness and look nice, too.

Sweeteners and Add-ins

Try all brown sugar for a chewier, caramel-like finish. I’ll sometimes add a splash of maple syrup for a rustic vibe.

Throw in toasted walnuts, pecans, or freeze-dried raspberries for texture and flavor. Don’t be shy about experimenting!

How to Store Leftover Gordon Ramsay Brownie Recipe

Room Temperature Storage

If you’ll eat the brownies in the next few days, just put them in an airtight container at room temp for up to four days. They stay soft and nice.

Stacking? Slip parchment or wax paper between layers so they don’t stick together.

Keep the container away from heat and sunlight if you can—it helps them last longer.

Freezing for Later

For longer storage, wrap each brownie in plastic wrap and pop them in a freezer-safe bag or container. Freeze up to a month.

I like to label the bag with the date. You can even eat brownies straight from the freezer if you like them a bit firmer and chewier.

They thaw really well at room temperature, so don’t worry about losing flavor or texture.

Leftover Ideas

Crumble brownies over ice cream, mix chopped pieces into yogurt, or blend them into a milkshake for something decadent.

When I have a few left, I use them as a base for mini trifles with whipped cream and berries. Works every time.

There are so many fun ways to use up leftovers—it’s a shame to let any go to waste.

Common Mistakes to Avoid

Choosing Cheap Chocolate

If you use bargain chocolate, your brownies just won’t have that deep, rich flavor you want.

If the chocolate doesn’t taste great on its own, it definitely won’t improve in the oven. Go for the good stuff—it really matters.

Overmixing the Batter

Overmixing leads to dense, chewy brownies instead of that lovely fudgy bite.

I fold everything just until the flour disappears, then stop. It’s easy to get carried away, but gentle is best here.

Skipping the Halfway Chocolate Chunks

If you toss in those chocolate chunks too early, they just disappear into the batter and melt away.

Honestly, I get the best texture and those little bursts of chocolate when I wait until the brownies are halfway baked—kind of like what Gordon does.

Yeah, the timing takes a little attention, but those gooey chocolatey pockets? So worth it.