diff --git a/cook/desserts/World's Best Brownies.cook b/cook/desserts/World's Best Brownies.cook
new file mode 100644
index 000000000..d64da2de7
--- /dev/null
+++ b/cook/desserts/World's Best Brownies.cook	
@@ -0,0 +1,13 @@
+>> source: https://www.gordonramsayrestaurants.com/recipes/worlds-best-brownies/
+
+Preheat the oven to 350°F. Grease and line a #30 x 23cm cake tin{} with #baking parchment{}.
+
+Put the roughly chopped @dark chocolate{245%g} and @butter{200%g} into a #large heatproof bowl{} set over a pan of gently simmering water (don’t let the bottom of the bowl touch the water underneath) and leave until melted, stirring occasionally.
+
+Remove from the heat and cool the chocolate down by whisking in the @granulated sugar{175%g} and @light brown sugar{125%g} using a #balloon whisk{}. Add the @eggs{4%large} and @vanilla{2%tsp} extract and mix in with a #wooden spoon{} until combined. Sift over the @all-purpose flour{115%g} and @salt{1%pinch} and stir again until smooth and combined. Pour into the prepared tin, smoothing the top level.
+
+Bake for 35 to ~{40%minutes}, until cracked around the edges and soft in the middle (it will firm up as it cools), rotating the tin halfway through baking.
+
+If you are adding the @dark chocolate chunks (optional){100%g}, 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.
+
+Transfer the brownie to a #wire rack{} and leave it to cool in the tin, then cut into squares before serving. Once cooled, the brownies will keep in an airtight container for up to a week. Alternatively, cool the cooked brownie in the tin for 10 minutes, then cut into squares and serve warm with a dollop of thick cream.
diff --git a/cook/desserts/World's Best Brownies.jpg b/cook/desserts/World's Best Brownies.jpg
new file mode 100644
index 000000000..ece23d91f
Binary files /dev/null and b/cook/desserts/World's Best Brownies.jpg differ
diff --git a/docs/assets/images/world's-best-brownies.jpg b/docs/assets/images/world's-best-brownies.jpg
new file mode 100644
index 000000000..ece23d91f
Binary files /dev/null and b/docs/assets/images/world's-best-brownies.jpg differ
diff --git a/docs/desserts/world's-best-brownies.md b/docs/desserts/world's-best-brownies.md
new file mode 100644
index 000000000..4c4e28c75
--- /dev/null
+++ b/docs/desserts/world's-best-brownies.md
@@ -0,0 +1,66 @@
+# World's Best Brownies
+
+![World's Best Brownies](../assets/images/world's-best-brownies.jpg)
+
+| :timer_clock: Total Time |
+|:-----------------------: |
+| 60 minutes |
+
+## :salt: Ingredients
+
+- 245 g dark chocolate
+- 200 g butter
+- 175 g granulated sugar
+- 125 g light brown sugar
+- 4 large eggs
+- 2 tsp vanilla
+- 115 g all-purpose flour
+- 1 pinch salt
+- 100 g dark chocolate chunks (optional)
+
+## :cooking: Cookware
+
+- 1 30 x 23cm cake tin
+- 1 baking parchment
+- 1 large heatproof bowl
+- 1 balloon whisk
+- 1 wooden spoon
+- 1 wire rack
+
+## :pencil: Instructions
+
+### Step 1
+
+Preheat the oven to 350°F. Grease and line a 30 x 23cm cake tin with baking parchment.
+
+### Step 2
+
+Put the roughly chopped dark chocolate and butter into a large heatproof bowl set over a pan of gently simmering water
+(don’t let the bottom of the bowl touch the water underneath) and leave until melted, stirring occasionally.
+
+### Step 3
+
+Remove from the heat and cool the chocolate down by whisking in the granulated sugar and light brown sugar using a
+balloon whisk. Add the eggs and vanilla extract and mix in with a wooden spoon until combined. Sift over the all-purpose
+flour and salt and stir again until smooth and combined. Pour into the prepared tin, smoothing the top level.
+
+### Step 4
+
+Bake for 35 to 40 minutes, until cracked around the edges and soft in the middle (it will firm up as it cools), rotating
+the tin halfway through baking.
+
+### Step 5
+
+If you are adding the dark chocolate chunks (optional), 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.
+
+### Step 6
+
+Transfer the brownie to a wire rack and leave it to cool in the tin, then cut into squares before serving. Once cooled,
+the brownies will keep in an airtight container for up to a week. Alternatively, cool the cooked brownie in the tin for
+10 minutes, then cut into squares and serve warm with a dollop of thick cream.
+
+## :link: Source
+
+- <https://www.gordonramsayrestaurants.com/recipes/worlds-best-brownies/>
diff --git a/mkdocs.yml b/mkdocs.yml
index 4aa36aa0d..2cebfdb1c 100644
--- a/mkdocs.yml
+++ b/mkdocs.yml
@@ -103,6 +103,7 @@ nav:
       - Trader Joe's Key Lime Pie with Strawberry Whipped Cream: desserts/trader-joe's-key-lime-pie-with-strawberry-whipped-cream.md
       - Vegan Chocolate Pudding with Cinnamon and Chile: desserts/vegan-chocolate-pudding-with-cinnamon-and-chile.md
       - Vegan Strawberry Cake: desserts/vegan-strawberry-cake.md
+      - World's Best Brownies: desserts/world's-best-brownies.md
   - Ingredients:
       - Brown Sugar: ingredients/brown-sugar.md
       - Buttermilk: ingredients/buttermilk.md