Indulge in Gordon Ramsay Chocolate Brownies
Craving rich, fudgy brownies? You’re in the right place! These Gordon Ramsay Chocolate Brownies are a chocolate lover’s dream, packed with flavor and a gooey texture that’ll make your taste buds sing. In this post, I’ll share my personal journey with this recipe, some clever kitchen hacks, and how to nail Ramsay’s techniques without losing your mind. Let’s get baking!
The First Time I Ruined This Dish
When I first attempted Gordon Ramsay’s chocolate brownies, I was a nervous wreck. I thought I could just throw everything together and hope for the best. Spoiler alert: it didn’t work. The brownies turned out dry and crumbly, and I was left with a sad plate of chocolate disappointment. But I didn’t give up! I revisited the recipe, focusing on Ramsay’s technique of melting the chocolate and butter together. This step is crucial for achieving that rich, fudgy texture. I simplified it by using the microwave instead of a double boiler, making it easier for home cooks like us.
The One Ramsay Technique That Changed Everything
One technique that transformed my brownies was the way Ramsay incorporates the eggs. Instead of dumping them all in at once, he suggests adding them one at a time. This method ensures a smoother batter and a better rise. I’ve adapted this approach to make it even simpler, and trust me, it makes a world of difference!
The Must-Have Ingredients (and My Smart Swaps)
Let’s talk ingredients. Here’s what you’ll need to whip up these delicious brownies:
- 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
These ingredients are pretty standard, but I’ve got a few smart swaps up my sleeve. If you’re looking to cut down on sugar, try using coconut sugar instead of brown sugar. It adds a lovely caramel flavor without being overly sweet. And if you’re out of dark chocolate chips, semi-sweet works just fine!
How I Prep This Dish Without Losing My Mind
Prep doesn’t have to be a hassle. Here’s how I streamline the process:
- Gather all your ingredients and tools. Trust me, it saves time!
- Preheat your oven to 180°C / 350°F (160°C fan) and line a 20cm square tin with parchment paper.
- Measure everything out before you start. It makes mixing a breeze.
My Ramsay-Style Cooking Walkthrough
Now, let’s get to the fun part—cooking! Follow these steps for brownie perfection:
| Step | Tip |
|---|---|
| 1. Preheat oven to 180°C / 350°F (160°C fan). Line a 20cm square tin. | Use parchment paper for easy removal. |
| 2. Melt butter + chocolate chips in the microwave. Stir smooth. | Heat in 30-second intervals to avoid burning. |
| 3. Stir in brown sugar + vanilla. Mix well. | Make sure it’s fully combined for a rich flavor. |
| 4. Add eggs one at a time, stirring gently. | This helps create a fluffy texture. |
| 5. Fold in flour, cocoa, and salt. Stir just until combined. | Don’t overmix; it’ll make your brownies tough. |
| 6. Optional: stir in chopped chocolate. | More chocolate = more happiness! |
| 7. Pour into tin. Bake 24 mins for gooey, 28 for fudgy, 32 for cakey. | Keep an eye on them; ovens vary! |
| 8. Cool 10 min in tin, then remove and cool 20 min more. Or slice warm and live your best life. | Warm brownies with ice cream? Yes, please! |
Serve This Like You’re Hosting Hell’s Kitchen
Presentation matters! Serve these brownies warm, dusted with powdered sugar, or topped with a scoop of vanilla ice cream. Drizzle some chocolate sauce over the top for that extra touch. If you want to impress, add a sprinkle of sea salt to enhance the chocolate flavor.
Leftovers That Actually Get Better the Next Day
Got leftovers? Lucky you! These brownies taste even better the next day as the flavors meld together. Store them in an airtight container at room temperature for up to 3 days. If you want to reheat, pop them in the microwave for a few seconds. They’ll be just as gooey and delicious!
FAQ
Can I use milk chocolate instead of dark chocolate?
Absolutely! Just keep in mind that it’ll be sweeter. If you love chocolate, dark chocolate is the way to go for that rich flavor.
How do I know when my brownies are done?
For fudgy brownies, a toothpick should come out with a few moist crumbs. If it comes out clean, they might be overbaked.
Can I freeze these brownies?
Yes! Wrap them tightly in plastic wrap and store in an airtight container. They’ll last up to 3 months in the freezer.
What’s the best way to serve Gordon Ramsay Chocolate Brownies?
Serve them warm with a scoop of ice cream or a drizzle of chocolate sauce. You can’t go wrong!
Cook Bold Like Ramsay
There you have it! My take on Gordon Ramsay Chocolate Brownies that’ll impress your friends and family. Don’t be afraid to tweak the recipe to suit your taste. Whether you add nuts, swap the chocolate, or throw in some caramel, make it your own. Cook bold like Ramsay!
Gordon Ramsay Chocolate Brownies
Ingredients
Method
- Preheat oven to 180°C / 350°F. Line a 20cm square tin.
- Melt butter and chocolate chips; stir until smooth.
- Mix in brown sugar and vanilla extract.
- Add eggs one at a time, stirring gently.
- Fold in flour, cocoa powder, and salt; mix just until combined.
- Optional: stir in chopped chocolate.
- Pour batter into tin; bake for 24-32 mins depending on desired texture.
- Cool for 10 mins in tin, then remove and cool further.
