This Gordon Ramsay Brownies recipe is a rich and fudgy recipe, which is made with unsweetened cocoa powder and a smooth honey frosting. It’s a perfectly indulgent dessert, ready in about 40 minutes.
Jump to RecipeGordon Ramsay Brownies Recipe Ingredients
For the Brownies:
- 115g butter
- 200g white sugar
- 2 eggs
- 1 tsp vanilla extract
- 40g unsweetened cocoa powder
- 60g all-purpose flour
- 1.25g salt
- 1.25g baking powder
For the Frosting:
- 45g butter, softened
- 25g unsweetened cocoa powder
- 15g honey
- 1 tsp vanilla extract
- 125g confectioners’ sugar
How To Make Gordon Ramsay Brownies Recipe
- Preheat Oven and Prep Pan: Preheat your oven to 175°C (350°F). Grease and flour an 8-inch square baking pan.
- Mix Wet Ingredients: In a saucepan, melt the 115g of butter over low heat. Remove from the heat and stir in the white sugar. Add the eggs one at a time, followed by the vanilla extract, stirring until just combined.
- Add Dry Ingredients: In a separate bowl, whisk together the cocoa powder, flour, salt, and baking powder. Gently fold the dry ingredients into the wet mixture until just combined. Do not overmix.
- Bake the Brownies: Pour the batter into the prepared pan and spread evenly. Bake for 25–30 minutes. A toothpick inserted into the center should come out with moist crumbs, not wet batter. Let the brownies cool in the pan for at least 10 minutes.
- Make and Apply Frosting: While the brownies cool, make the frosting. In a bowl, beat the softened 45g of butter, cocoa powder, honey, vanilla extract, and confectioners’ sugar until smooth and creamy.
- Finish and Serve: Spread the frosting evenly over the warm brownies. Let the frosting set completely before slicing with a hot knife for clean edges.
Recipe Tips
- How do I get perfectly clean slices? For the cleanest cuts, don’t chill the brownies, as this can make the top shatter. Instead, let them cool to room temperature. Dip a sharp knife in hot water, wipe it dry, and then make a slice. Repeat for every cut.
- What’s the best way to spread the frosting? An offset spatula is the best tool for getting a smooth, even layer of frosting across the top of the brownies without tearing the surface.
- Why did my brownies turn out cakey? A cakey texture is usually the result of overmixing the batter after the flour has been added. This develops too much gluten. Fold the dry ingredients in gently and stop as soon as you no longer see streaks of flour.
- How do I know when the brownies are done? The toothpick test is key. You want moist, fudgy crumbs to cling to the toothpick. If it comes out completely clean, they are overbaked. If it comes out with wet batter, they need more time.
What To Serve With Brownies
These rich, fudgy brownies are perfect on their own or served with:
- A scoop of vanilla bean ice cream
- A dollop of whipped cream
- A glass of cold milk
- Fresh berries like raspberries or strawberries
How To Store Brownies
- Room Temperature: Store the cooled and frosted brownies in an airtight container at room temperature. They will stay fresh for up to 4 days.
Brownies Nutrition Facts
- Calories: 370kcal
- Carbohydrates: 55g
- Protein: 4g
- Fat: 16g
- Saturated Fat: 10g
- Sodium: 200mg
- Fiber: 2g
- Sugar: 40g
Nutrition information is estimated and may vary based on ingredients and cooking methods used.
FAQs
Can I add nuts or chocolate chips to the batter?
Absolutely. You can fold in about 1 cup of chopped walnuts, pecans, or chocolate chips along with the dry ingredients for extra texture and flavor.
Why is my frosting lumpy?
If your frosting is lumpy, it’s likely because the confectioners’ sugar wasn’t sifted. To ensure a perfectly smooth frosting, always sift the confectioners’ sugar and cocoa powder together before mixing them with the wet ingredients.
Can I use a different size pan?
Yes, but you will need to adjust the baking time. A larger pan will result in thinner brownies that cook faster, while a smaller pan will create thicker brownies that need more time in the oven.
Gordon Ramsay brownies Recipe
Course: DessertCuisine: AmericanDifficulty: Easy10
servings10
minutes30
minutes370
kcalRich, fudgy brownies with a simple, smooth cocoa-honey frosting, perfect for an indulgent treat.
Ingredients
Brownies: 115g butter, 200g white sugar, 2 eggs, 1 tsp vanilla extract, 40g unsweetened cocoa powder, 60g all-purpose flour, 1.25g salt, 1.25g baking powder.
Frosting: 45g softened butter, 25g unsweetened cocoa powder, 15g honey, 1 tsp vanilla extract, 125g confectioners’ sugar.
Directions
- Preheat oven to 175°C (350°F). Grease and flour an 8-inch square pan.
- Melt 115g of butter. Off the heat, stir in sugar, then eggs and vanilla.
- In a separate bowl, whisk together cocoa, flour, salt, and baking powder.
- Gently fold the dry ingredients into the wet mixture until just combined.
- Pour batter into the prepared pan and bake for 25-30 minutes. Let cool for 10 minutes.
- Mix all frosting ingredients until smooth.
- Spread the frosting over the warm brownies. Let it set before slicing.
Notes
- For the cleanest cuts, let the brownies cool to room temperature and use a hot, clean knife for each slice.
- An offset spatula provides the smoothest application for the frosting.
- Do not overmix the batter once the flour is added, as this will result in a cakey texture.
- The brownies are done when a toothpick inserted into the center comes out with moist, fudgy crumbs, not wet batter.
