World's Best Brownies

Gordon Ramsay Restaurants brownie recipe scaler with Woolworths cost calculator, substitutions, and bake notes.

Calculator
Enter any unsigned decimal batch count.
Brownies—20 brownies per batch.
Estimated batter1171gBatter estimate only; brownie count is fixed at 20 per batch.
Calories / batch—Vanilla excluded: Woolworths nutrition is unavailable. Optional chocolate chunks are included.
Calories / brownie—Calories per batch ÷ 20 brownies.
Macros / batch—Protein / carbs / fat. Vanilla excluded: Woolworths nutrition is unavailable. Optional chocolate chunks are included.
Macros / brownie—Per brownie, using 20 brownies per batch.
Used ingredient cost—Proportional cost for the selected batch count.
Basket estimate—Rounds up to whole Woolworths packs.
IngredientSource amountScaled amountWoolworths itemUsed costPacks / basket cost
Ingredients
  • 245g dark chocolate, broken into squares or roughly chopped
  • 200g butter, diced, plus extra for greasing
  • 175g caster sugar
  • 125g light soft brown sugar
  • 4 large eggs, lightly beaten
  • 2 tsp vanilla extract
  • 115g plain flour
  • Pinch of sea salt
  • 100g dark chocolate, chopped into small chunks (optional)
Instructions
  1. Preheat the oven to 180°C/160°C fan/Gas 4. Grease and line a 30 x 23cm cake tin with baking parchment.
  2. Put the chocolate and butter into a large heatproof bowl set over a pan of gently simmering water, without letting the bottom of the bowl touch the water, and leave until melted, stirring occasionally.
  3. Remove from the heat and cool the chocolate down by whisking in the sugars using a balloon whisk.
  4. Add the eggs and vanilla extract and mix in with a wooden spoon until combined.
  5. Sift over the flour and salt and stir again until smooth and combined. Pour into the prepared tin, smoothing the top level.
  6. Bake for 35–40 minutes, until cracked around the edges and soft in the middle, rotating the tin halfway through baking.
  7. If adding the chocolate chunks, take the brownie out of the oven after 20 minutes and vigorously throw the chunks of chocolate at the half-baked brownie so they break the surface. Return to the oven for the remaining cooking time.
  8. Transfer the brownie to a wire rack and leave it to cool in the tin, then cut into squares before serving.
  9. Once cooled, keep the brownies in an airtight container for up to a week, or freeze tightly wrapped for up to a month.
Todo list