Ruby Chocolate Blondies
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.
Prep Time15 minutes mins
Active Time25 minutes mins
Cooling time1 hour hr
Total Time1 hour hr 40 minutes mins
Course: Dessert
Cuisine: American
Keyword: Blondies, Chocolate, strawberry
- 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
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.