These blondies are very special. Why? Because of the special ruby chocolate. These are delicious, chewy, ooey gooey ruby chocolate blondies with double chocolate in the batter and some more on top. It makes it look so pretty, and makes it taste even better than a normal blondie.
We all know what blondies are, right? It’s a brownie that doesn’t contain cocoa powder and dark or milk chocolate, so it’s not brown, but blonde! Cute, right :)?
But what is ruby chocolate? As it is very new on the market, many people don’t even know about it yet. Ruby chocolate is actually a new type of chocolate, whaaat? Yes, after many years chocolate scientists (wouldn’t you wanna be one of those!) discovered a new chocolate. So now we have dark, milk, white and ruby. Ruby chocolate is made without adding any colorants or fruit flavorings, its color and taste are completely natural and made from an unfermented pink ruby cocoa bean. And the taste? First, let me say this, it’s SO good. Omg. If someone asks me what type of chocolate is my favorite, from now on I just reply, ruby chocolate of course, and then they look at me weird (cuz they don’t know what it is). Okay, back to the taste. It’s sweet and sour and fruity. Like you would mix white chocolate with red berries, but better. It’s not too sweet and the sour fruitiness makes it addictive.
Ruby chocolate pairs well with:
Spices – ginger, vanilla, cinnamon
Black and green tea
Nuts and seeds – almond, cashew, hazelnut, peanut, macadamia
Fruits – lemon, lime, yuzu, mango, carrot, cauliflower
Herbs – mint, saffron, violet, basil, rosemary
Cheeses – mascarpone, gorgonzola, camembert
There is so much experimenting left to do with ruby chocolate and I’m looking forward to finding out where and how it works best :). Ruby is also a bit temperamental as it is on the acidic spectrum of the pH scale, so if you try to mix it with heavy cream (something that is more on the basic side of the scale) to make a normal ganache for example, it gets grayish and changes the flavor a bit, so it does not behave like any other chocolate. It is said that ruby is best used in the most natural form like tempering it or for glazes. But we’ll find ways to use it in everything!
This recipe for ruby chocolate blondies was a big success. I put some melted ruby chocolate as well as ruby choc chips in the batter, plus used melted ruby to drizzle it on top. The blondies are made with brown sugar and browned butter that gives it so much flavor, paired with ruby it’s a match made in heaven! Imagine your normal blondie with white chocolate and it’s really good but very sweet, right? So if we substitute the white chocolate with ruby, we get acidity to counterbalance that sweetness. And that’s how blondies should be.
Okay enough technical talk, buy some ruby chocolate (you WILL LOVE IT) and make these ruby chocolate blondies for starters. Amaze everyone around you :).
You can add some nuts to the batter, I think almonds or macadamia nuts would be amazing. And be careful to not overbake as this is the worst mistake when it comes to blondies or brownies, you don’t want a dry and hard blondie! Blondies are quick any easy to make, what’s easier than put in a bowl, mix and bake? I don’t know ;).
If you like blondies, you probably also like brownies. I don’t have many brownie recipes as I’m really picky about them, but I have this cakey brownie with chocolate and peanut butter that you should also try and I promise you will love it!
But right now make these ruby chocolate blondies!
220 g butter
220 g brown sugar
1 tbsp vanilla extract
210 g flour
3/4 tsp salt
100 g melted ruby chocolate
260 g ruby chocolate chips
+100 g melted ruby chocolate
Preheat the oven to 180°C and line a 20 x 20 cm baking pan with parchment paper.
Melt the butter and cook it on medium heat until it gets brown and smells nutty, around 10 minutes. Be careful not to overcook the butter and burn it. Brown not black! In a bowl mix together the browned butter, sugar, eggs and vanilla extract. Mix in 100 g of melted chocolate, then add the flour and salt, mix well, until the batter pulls away from the bowl. Fold in the ruby chocolate chips. Spread the batter in the prepared pan and bake for about 25 minutes. If you insert a toothpick or a knife into the batter it should have a few moist crumbs attached to it, as we don’t want to over bake and have our blondies still ooey gooey!
Let the blondies cool down. Melt the 100 g of ruby chocolate and drizzle over the blondies. Cut in squares.
- You can use white chocolate instead of ruby. The taste will be different tho!
- If you wish to store the blondies for a longer time, do that without the drizzled chocolate on top. So when you are ready to eat them, microwave them for a bit and then cover them in chocolate. They will be moist like from the oven.
- They will keep well in an airtight container for at least 5 days. But like everything, best eaten fresh.
- You can freeze them up for about 3 months. It’s best to add the drizzled chocolate after freezing.