This Gordon Ramsay Chocolate Brownies Recipe is a fudgy and gooey recipe, which is made with dark chocolate chips and cocoa powder. It’s a straightforward recipe, ready in about 35 minutes.
Jump to RecipeGordon Ramsay’s Chocolate Brownies Recipe Ingredients
- 200g unsalted butter
- 200g dark chocolate chips
- 175g brown sugar
- 3 eggs, lightly beaten
- 1 tsp vanilla extract
- 75g plain flour
- 30g cocoa powder
- Pinch of salt
- 180g dark chocolate bar (optional), chopped
How To Make Gordon Ramsay’s Chocolate Brownies
- Prep the oven and tin: Preheat your oven to 350°F / 180°C (320°F / 160°C fan). Line a 20cm (8-inch) square tin with parchment paper, leaving an overhang to easily lift the brownies out later.
- Melt the chocolate and butter: In a microwave-safe bowl, melt the butter and dark chocolate chips together in short bursts, stirring in between, until smooth.
- Add sugar and eggs: Stir the brown sugar and vanilla into the melted chocolate mixture until well combined. Add the beaten eggs one at a time, stirring gently after each addition.
- Fold in the dry ingredients: Sift the flour, cocoa powder, and salt into the bowl. Gently fold the dry ingredients into the wet ingredients until they are just combined. Do not overmix.
- Add extra chocolate and bake: If using, stir in the chopped chocolate bar. Pour the batter into the prepared tin and spread it evenly. Bake for 24 minutes for a very gooey center, 28 minutes for a fudgy texture, or 32 minutes for a more cake-like brownie.
- Cool and serve: Let the brownies cool in the tin for at least 10 minutes before lifting them out. For the cleanest slices, let them cool for another 20 minutes on a wire rack.
Recipe Tips
- How do I get a perfect crackly top? The key is to dissolve the sugar into the hot, melted butter and chocolate mixture. This, combined with using room temperature eggs, helps create that signature shiny, crackly crust on top of the brownies.
- How do I know when the brownies are done? This recipe is great because you can customize the texture. For a molten, gooey center, bake for 24 minutes. For a classic fudgy brownie, bake for 28 minutes. A toothpick inserted in the center should come out with moist, sticky crumbs attached.
- Why shouldn’t I overmix the batter? Once you add the flour, mix only until you no longer see dry streaks. Overmixing develops the gluten in the flour, which will result in tough, dry, and cakey brownies instead of a rich, fudgy texture.
- Can I use a different kind of chocolate? Yes. This recipe is great with dark chocolate for a rich, intense flavor. However, you can substitute semi-sweet or even milk chocolate chips and chunks if you prefer a sweeter brownie.
What To Serve With Chocolate Brownies
These rich, fudgy brownies are a perfect dessert on their own, but they are even more decadent with:
- A scoop of vanilla bean ice cream
- A drizzle of warm caramel or chocolate sauce
- A cold glass of milk
- A hot cup of coffee
How To Store Chocolate Brownies
Room Temperature: Store the completely cooled brownies in an airtight container at room temperature. They will stay fresh for up to 4 days and often become even fudgier and chewier the next day. Freeze: You can freeze the brownies as well. Wrap them tightly in plastic wrap and then foil. They can be frozen for up to 3 months. Thaw at room temperature.
Chocolate Brownies Nutrition Facts
- Calories: 265kcal
- Carbohydrates: 30g
- Protein: 4g
- Fat: 15g
- Saturated Fat: 9g
- Sodium: 100mg
Nutrition information is estimated per serving and may vary based on ingredients and cooking methods used.
FAQs
Can I double this recipe?
Yes. You can double the ingredients and bake the brownies in a 9×13-inch pan. You will likely need to increase the baking time, so start checking for doneness around the 30-minute mark.
Why use room temperature eggs?
Room temperature eggs emulsify much more easily into the batter. This creates a smoother, more uniform texture and helps contribute to that desirable crackly top.
Can I make these without the extra chopped chocolate bar?
Absolutely. The extra chopped chocolate is optional and adds pockets of melted chocolate throughout the brownie. They will still be delicious and fudgy without it.
Try More Recipes:
- Gordon Ramsay Chocolate Mousse Recipe
- Gordon Ramsay Chocolate Cake Swiss Recipe
- Gordon Ramsay Chocolate Souffle Recipe
Gordon Ramsay’s Chocolate Brownies Recipe
Course: DessertCuisine: AmericanDifficulty: Easy12
servings10
minutes24
minutes265
kcalIncredibly rich and fudgy brownies with a perfect crackly top and a molten chocolate center.
Ingredients
200g unsalted butter
200g dark chocolate chips
175g brown sugar
3 large eggs, room temperature
1 tsp vanilla extract
75g plain flour
30g cocoa powder
Pinch of salt
180g dark chocolate bar, chopped (optional)
Directions
- Preheat oven to 350°F / 180°C. Line an 8-inch (20cm) square tin with parchment paper.
- Melt the butter and chocolate chips together until smooth.
- Stir in the brown sugar and vanilla.
- Add the eggs one at a time, stirring gently after each.
- Fold in the flour, cocoa powder, and salt until just combined. Stir in the chopped chocolate, if using.
- Pour the batter into the prepared tin and bake for 24-32 minutes, depending on desired doneness.
- Let cool in the tin for at least 10 minutes before slicing.
Notes
- Using room temperature eggs is key for a smooth batter and a good texture.
- Do not overmix the batter after adding the flour to ensure the brownies stay fudgy.
- For the gooiest brownies, bake for the minimum time; for a cakier texture, bake for the maximum time.
- These brownies are even better the next day as they become denser and chewier.
