Gordon Ramsay White Chocolate Brownies Recipe

This dense fudgy gordon ramsay white chocolate brownies recipe is made with premium white chocolate, caster sugar, and plain flour, ready in 50 minutes. Slicing through the golden, crackly crust reveals sweet pockets of melted chocolate chunks hidden inside the rich sponge. I make these whenever I need an indulgent treat for afternoon tea.

Try More Desserts Recipes:

• Gordon Ramsay Peach Cobbler Recipe
• Gordon Ramsay Rhubarb Crumble Recipe
• Gordon Ramsay Oatmeal Cookies Recipe

Why You Will Love This White Chocolate Brownies Recipe:

• Rich and buttery flavor: These brownies have a deep, creamy taste from white chocolate that feels smooth, sweet, and luxurious in every bite.
• Soft and fudgy texture: The inside stays moist and dense while the top gets a light, delicate crust, giving the perfect balance.
• Unique twist on classic brownies: Instead of dark chocolate, this recipe offers a lighter, sweeter version that stands out and feels special.
• Easy to make at home: Simple ingredients and easy steps make this recipe perfect for beginners and quick baking sessions.
• Perfect for any occasion: Great for parties, holidays, or everyday treats when you want something comforting and sweet.

Gordon Ramsay White Chocolate Brownies Ingredients

• 230g unsalted butter
• 250g white chocolate (divided: 200g melted, 50g chopped)
• 200g caster sugar
• 4 large eggs
• 1 teaspoon vanilla extract
• 150g plain flour
• 1/2 teaspoon sea salt

How To Make Gordon Ramsay White Chocolate Brownies

1. Melt the Base: Melt the butter and 200g of white chocolate in a heatproof bowl set over a pan of simmering water until smooth.
2. Whisk the Eggs: In a separate bowl, whisk the eggs and caster sugar together until pale and slightly thickened.
3. Combine the Wet Mixtures: Gently fold the melted chocolate mixture and vanilla extract into the beaten eggs until just combined.
4. Add the Dry Ingredients: Sift in the plain flour and sea salt, gently folding with a spatula so you do not knock out the air.
5. Fold in the Chunks: Stir through the remaining 50g of chopped white chocolate.
6. Bake the Brownies: Pour the batter into a lined 20cm square tin and bake at 180C (160C fan) for 35 minutes until the top is golden.

Recipe Tips

• Use quality chocolate: Cheap white chocolate contains mostly vegetable fats and will seize or separate when melted.
• Line the tin well: Baking parchment with an overhang ensures you can easily lift the sticky brownies out once cooled.
• Cool completely before slicing: Cutting them while warm results in a crumbly mess, so let them set in the tin for at least an hour.

What To Serve With White Chocolate Brownies?

Serve these Chocolate Brownies warm with a generous scoop of tart raspberry sorbet to cut through the sweetness. They also pair wonderfully with a strong, dark espresso or a classic cup of Earl Grey tea.

How To Store Leftovers White Chocolate Brownies?

Keep these in an airtight container at room temperature for up to four days. You can also freeze the sliced portions wrapped tightly in parchment and foil for up to three months.

How To Reheat Leftovers White Chocolate Brownies?

Oven Method (Best texture): Preheat oven to 150°C (300°F). Place brownies on a tray and cover loosely with foil. Heat for 8–10 minutes until warm. This keeps them soft inside with slightly crisp edges.

Microwave Method (Quick way): Place a brownie on a microwave-safe plate. Heat for 10–20 seconds. Cover with a damp paper towel to keep moisture.

Tip: Do not overheat, or they can become too soft or greasy.

FAQs

Why did my white chocolate seize when melting?

White chocolate burns easily at low temperatures. Ensure your heatproof bowl does not touch the simmering water and stir constantly.

Can I use brown sugar instead of caster sugar?

Yes, substituting some brown sugar will give the brownies a deeper, slightly chewy butterscotch finish.

How do I know when they are baked?

The edges should be set and golden, but the centre will still have a slight jiggle. A skewer inserted will come out with moist crumbs attached.

More Desserts Recipes:

• Gordon Ramsay Baked Alaska Flambe Recipe
• Gordon Ramsay Rhubarb Tart Recipe
• Gordon Ramsay Vanilla Cupcakes Recipe

White Chocolate Brownies Nutrition Fact

• Calories: 380 kcal
• Total Fat: 22g
• Saturated Fat: 14g
• Cholesterol: 85mg
• Sodium: 150mg
• Total Carbohydrate: 42g
• Protein: 5g

gordon ramsay white chocolate brownies recipe

Recipe by Sophie LaneCourse: Desserts, BreakfastCuisine: American, BritishDifficulty: Medium

Servings

16

servings

Prep time

15

minutes

Cooking time

35

minutes

Total time

50

minutes

Rich dense gordon ramsay white chocolate brownies recipe made with melted white chocolate, pure vanilla extract, and caster sugar, ready in 50 minutes. Perfect for weekend gatherings and afternoon tea spreads.

Ingredients

• 230g unsalted butter

• 250g white chocolate (divided: 200g melted, 50g chopped)

• 200g caster sugar

• 4 large eggs

• 1 teaspoon vanilla extract

• 150g plain flour

• 1/2 teaspoon sea salt

Directions

• Melt the Base: Melt the butter and 200g of white chocolate in a heatproof bowl set over a pan of simmering water until smooth.
• Whisk the Eggs: In a separate bowl, whisk the eggs and caster sugar together until pale and slightly thickened.
• Combine the Wet Mixtures: Gently fold the melted chocolate mixture and vanilla extract into the beaten eggs until just combined.
• Add the Dry Ingredients: Sift in the plain flour and sea salt, gently folding with a spatula so you do not knock out the air.
• Fold in the Chunks: Stir through the remaining 50g of chopped white chocolate.
• Bake the Brownies: Pour the batter into a lined 20cm square tin and bake at 180C (160C fan) for 35 minutes until the top is golden.