Best Homemade Brownie Recipe – Gordon Ramsay Style

These Gordon Ramsay-style Chocolate Brownies are indulgent, rich, and intensely chocolaty—everything you want from a high-end dessert, but made right in your home kitchen. Inspired by the celebrity chef’s refined take on this classic treat, these brownies are crafted with real dark chocolate, quality butter, and just the right amount of flour, resulting in a dense, moist, almost truffle-like texture.

This recipe focuses on elevated simplicity, using good ingredients, minimal mixing, and proper baking technique to yield a luxurious brownie worthy of a fine-dining restaurant dessert menu.

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Introduction: What Makes Gordon Ramsay’s Brownies Different?

Unlike typical American-style brownies that lean cakey or overly sweet, Gordon Ramsay’s brownie philosophy centers around:

• Deep, rich cocoa flavor

• Minimal flour for a fudgy interior

• A glossy, crackly top from carefully emulsified batter

• Dark chocolate chunks melted into the batter for depth

These brownies are:

• Ideal for elegant entertaining or chocolate purists

• Not overly sweet—more refined and balanced

• Quick to prepare and very freezer-friendly

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Ingredients Overview: Quality Is Key

This recipe doesn’t call for fancy tricks—just exceptional ingredients used intentionally.

Dark Chocolate (60–70%)

• The star of the recipe. Choose high-quality bars or chips.

• Brings depth and richness without needing extra cocoa powder.

Unsalted Butter

• Melted with the chocolate to create a silky, ganache-like base.

• Adds moisture and richness.

Eggs & Egg Yolk

• Eggs create structure and help emulsify the batter.

• An extra yolk adds creaminess and chew.

Granulated Sugar

• Sweetens and helps create a shiny, crackly top.

All-purpose flour

• Used sparingly—just enough to bind without drying out.

Sea Salt

• A pinch enhances the chocolate and balances sweetness.

Optional: Chopped nuts or extra chocolate chunks

• For added texture and richness.

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Step-by-Step Instructions: Chef-Worthy Results at Home

Ingredients (Makes 16 small squares)

• 7 oz (200g) dark chocolate (60–70%), chopped

• ¾ cup (170g) unsalted butter, cubed

• 1 cup (200g) granulated sugar

• 3 large eggs

• 1 egg yolk

• ¾ cup (90g) all-purpose flour

• ½ tsp sea salt

• Optional: ½ cup chopped walnuts or dark chocolate chunks

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Step 1: Melt Chocolate and Butter

1. In a heatproof bowl set over a saucepan of simmering water (double boiler), melt the chocolate and butter together, stirring until smooth.

2. Remove from heat and let cool slightly.

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Step 2: Whisk Eggs and Sugar

1. In a large bowl, whisk eggs, yolk, and sugar until pale and slightly thickened—about 2 minutes.

2. Slowly pour in the melted chocolate mixture while whisking to avoid scrambling the eggs.

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Step 3: Fold in Dry Ingredients

1. Sift in the flour and salt.

2. Gently fold with a spatula just until no flour streaks remain.

3. Fold in nuts or chocolate chunks, if using.

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Step 4: Bake

1. Preheat oven to 350°F (175°C).

2. Line an 8×8-inch square baking pan with parchment paper.

3. Pour in the batter and smooth the top.

4. Bake for 22–25 minutes, until the edges are set and a toothpick inserted into the center comes out with moist crumbs, not wet batter.

5. Cool in the pan before slicing.

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Tips, Variations & Substitutions

Gordon’s Signature Tips

• Do not overbake: Slight underbaking gives the brownies their signature fudgy interior.

• Use high-quality chocolate: This is not the place for chips filled with additives.

• Rest before slicing: Allow brownies to cool for at least 1 hour to set fully.

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Variations

• Salted Caramel Swirl: Drop spoonfuls of salted caramel over the batter and swirl before baking.

• Espresso Brownies: Add 1 tsp espresso powder to the melted chocolate mixture for mocha flavor.

• Hazelnut Crunch: Fold in chopped toasted hazelnuts and top with chocolate glaze.

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Substitutions

• Butter: Use European-style butter for richer flavor.

• Gluten-free: Replace flour with a 1:1 gluten-free blend.

• Dairy-free: Use dairy-free dark chocolate and vegan butter substitute.

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Serving Ideas & Occasions

These brownies are luxurious enough for:

• Dinner parties with vanilla ice cream and berries

• Elegant dessert boards or wine pairings

• Birthday dessert alternatives

• Chocolate-themed holiday treats

Serve them:

• Warm with ice cream

• Chilled for a firm, truffle-like bite

• Dusted with powdered sugar or cocoa

• With a drizzle of ganache and a sprinkle of sea salt

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Nutrition & Health Notes

These are chef-level indulgences—rich, satisfying, and made for pleasure.

Per square (approximate, based on 16 pieces):

• Calories: 230

• Fat: 15g

• Carbs: 20g

• Sugar: 14g

• Protein: 3g

To lighten them slightly:

• Use 60% chocolate instead of 70%

• Reduce sugar by 2–3 tbsp

• Replace some butter with applesauce (for softer texture)

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Frequently Asked Questions (FAQ)

1. What makes these different from American brownies?

They’re less cakey, more dense, with a European-style balance of sweetness and richness. Think: part brownie, part chocolate truffle.

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2. Can I make these ahead of time?

Yes! They taste even better the next day. Store in an airtight container at room temp for 3 days or refrigerate for 5–6 days.

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3. Can I freeze them?

Absolutely. Wrap tightly and freeze for up to 2 months. Thaw overnight or microwave for 10 seconds before serving.

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4. What’s the best chocolate to use?

Use good-quality chocolate bars (not chips) with at least 60–70% cocoa for best flavor and texture.

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5. How do I get clean slices?

Let them cool completely, then use a sharp knife dipped in hot water and wiped clean between cuts.

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6. Do I need a mixer?

No—this recipe can be made entirely by hand, using a whisk and spatula.

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7. Can I double the recipe?

Yes, double everything and bake in a 9×13-inch pan. Increase baking time to 28–32 minutes, but keep an eye on doneness.

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