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.
This is my first chocolate recipe post for this years #Choctoberfest. You can read more about it here. Also, there is a GIVEAWAY on that welcome post worth over 400$, you can still enter so hurry up!
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!
Ingredients
220 g butter
220 g brown sugar
2 eggs
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
Instructions
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.
Enjoy :)!
Notes
- 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.
Ruby Chocolate Blondies
Ingredients
- 220 g butter
- 220 g brown sugar
- 2 eggs
- 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
Instructions
- 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!
- Melt the 100 g of ruby chocolate and drizzle over the blondies. Cut in squares.
- Let the blondies cool down.
- Enjoy :)!
Notes
- 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.
I’ve never heard of ruby chocolate … now I want to try it! Thanks for sharing this lovely recipe. The pink of the ruby chocolate is so lovely.
You won’t regret it! I hope it becomes as widely used chocolate as the other ones 🙂
I am unfamiliar with ruby chocolate, but I can’t wait to try it! I’m adding it to my list to make these ruby chocolate blondies now! They sound amazing!
I really wanna introduce it to the world because it’s so special and good. And thank you, I’m sure you will love it :)!
I haven’t spotted any ruby chocolate around in the UK yet, but I have faith I’ll see some soon. In the meantime, I’m so pleased that I can sub in white chocolate, since these look so great.
Yes, you absolutely can and I hope it becomes more available soon because it’s really worth a try! Thank you.
Hi, love the recipe. Ruby is my favourite chocolate also! Would it be possible to share the recipe for UK measurements? E.g. cups?
Hey there :). Yes! I updated the post and now you can click the button in the recipe card for it to convert to cups 🙂
These were amazing even though I didn’t have enough ruby chocolate for the drizzle. I added chopped almonds for texture and would definitely go with light brown sugar next time (I didn’t have any) to let the ruby chocolate shine. I would be tempted to add some freeze dried raspberries, but wonder if that would take away from rather than enhance the tartness of the ruby chocolate. These will be going onto my Christmas cookie trays for sure!
Ahh I’m soo happy you enjoyed them Kathie! Almonds sound amazing! And freeze-dried raspberries or strawberries would definitely go super well together with ruby 🙂 A little sprinkle wouldn’t take away anything from the ruby so I encourage you to try it next time <3. If you have any photos of your ruby blondies I'd love if you add them to the Pinterest pictures of these ruby blondies so I can see them! 🙂
There seems to be something off with the ingredient proportions in this recipe. Waaaay too much butter. I actually made this recipe unlike some of the comments with ratings where people just say it looks good. With this amount of butter, the butter in the batter was separating even as I was mixing it all together. I even added a little more flour to try and absorb it. It was in the oven for 25 minutes, and there was a bubbly boiling butter slick over the top, so I left them in another 5 minutes. My boyfriend liked them well enough, but I guess because I made them and saw how much butter, I had a hard time eating them. The flavor was good, the ruby chocolate flavor is unique, but I wouldn’t make this recipe again. They weren’t really ooey-gooey, but rather just really oily.
Hello there! I appreciate your honest comment and feedback. A lot of people actually made these and sent me the photos or tagged me, so I know they actually made them, and the comments were good so I never questioned the recipe. However, I believe your feedback and maybe you noticed something they didn’t or it was something about the temperatures or some other factors that affected your blondies to be this way. I will re-make this recipe to check for any improvements and update it if necessary. So thanks again for stopping by and taking the time to comment, so that I can possibly prevent this from happening to others.
I love the flavour of ruby chocolate with blondies, but I think the ingredient ratios are off in this recipe. I had to pull them out of the oven after 15 min to sop up pools of excess butter with paper towel. I left them in an extra 5-10 so they could at least cook through, but they still turned out quite greasy. Ended up cutting them and putting in a fry pan afterwards to firm up the soggy bottoms a bit. Not the worst thing I’ve ever made, and the fried bottoms were actually tasty, but would use 1/4-1/3 cup less butter next time!
Thank you so much for the constructive criticism! It’s what makes the recipes better, I really appreciate it! I’m sorry for your experience, I will definitely re-test and update the recipe as needed. Thank you again for your comment, these help me the most <3
It is very good, made it for a colleagues birthday. I baked it for 25 mins, but felt like it is still under baked. Is it normal that the end result is soft due to the butter? It was not possible to hold it firmly as it is almost melting. Anyhow, my colleagues were so satisfied and happy to know about the 4th type of chocolate 😍
I’m just wondering if maybe I can add baking soda to make it a bit less dense. Overall, I am very grateful for your recipe, this is the first recipe I made with ruby, aside from having it as a ganache. Thank you so much and hope you can share other recipes with ruby that I can try next!
Hello! Thank you for trying it out. Yes, the baking time should be adjusted to each oven as they are all different, so instead of time you should always do the toothpick test- insert a toothpick or a knife in the middle of the brownie and if it comes out with wet batter it’s not yet ready. It’s done when there are a few moist crumbs stuck to the knife/toothpick. It works for all kinds of baked goods! I have a ruby chocolate chip cookies and ice cream sandwiches made with those cookies 🙂