These Ruby Chocolate Blondies are delicious and great to share with people. The nuttiness from the brown butter, the sweetness from the chocolate, and the sourness from the strawberries make it the perfect baked dessert.
I first tried ruby chocolate and I was really excited to make something out of it. It is white chocolate, but the fruity flavor balances the sweet flavor. Creating a blondie is the perfect way to showcase this delicious chocolate bar.
Check it out below!
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Ingredients for Ruby Chocolate Blondies
- Unsalted Butter. This butter is going to be browned to give a wonderful nutty aroma to your brownies.
- Ruby Chocolate. This is a special type of chocolate made from Ruby Beans. It is naturally a pink color and the flavor is berry-like.
- Brown sugar
- Egg
- All-purpose four
- Baking powder. To help give rise.
- Salt. If you are using salted butter, then you can omit this.
- Macadamia nuts. You can also use another type of nut, if you want or omit this.
- Freeze-dried strawberries. These can be found in some grocery stores. The flavor is sour and sweet.
- White chocolate. This is for the swirl on the top of the blondies.
Storing It
The best way to store this is put in an airtight container. They actually taste better after a day or two. The berry-ness of the chocolate develops more and becomes less sweet.
If you can’t find ruby chocolate, you can also just use white chocolate. They are very similar.
Want More?
Try Out Similar recipes below:
Ruby Chocolate Blondies
Equipment
- 1 square baking pan
Materials
- 1/2 cup (1 stick or 4 oz) unsalted butter
- 1 cup packed brown sugar
- 1 large egg
- 1 cup all-purpose flour
- 1/2 tsp baking powder
- 1/2 tsp salt
- 1/2 cup macadamia nuts, lighty toasted
- 5 oz (1 bar) ruby chocolate, chopped and divided
- 1/2 cup freeze-dried strawberry
- 2 oz (1/2 bar) white chocolate
Instructions
- First, melt the butter in a saucepan at low heat. Swirl gently as it begins to simmer. The milk solids will separate and begin to toast. Swirl gently to brown the butter. It will change color and have a nutty aroma. Let rest to cool.
- Grease a 8 x 8 square baking pan and line with parchment paper.
- Add cooled brown butter to a bowl and whisk in brown butter until mixed. Then add egg and mix it in.
- Add flour, baking powder, and salt and mix with wooden spoon or rubber spatula. Add nuts, half of the chopped ruby chocolate, and half of freeze-dried strawberries. Carefully fold in.
- Scoop it into the baking pan and smooth down to an even layer. It will be quite stiff, but make it as even as possible.
- Put in oven and bake 22-24 minutes.
- Take out and while still hot, put the rest of the chopped ruby chocolate and white chocolate and let melt. Then swirls together. To finish, sprinkle the rest of the freeze dried strawberries on top.
- Let cool for 30 minutes to 1 hour or until chocolate is set. You can also put it in the freezer for 10 minutes. Store leftovers in an airtight container at room temperature.
I hope you try this recipe. If you tried this recipe, let me know in the comments below.
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I love Querube’s chocolate cakes!