Pretty-in-pink ruby chocolate adds a unique and delicious flavor to these easy blondies!
Chefadora AI has the answer - timers, swaps, step-by-step help.
Preheat the oven to 350 degrees Fahrenheit.
Line a baking sheet with parchment paper and an 8 x 8 square baking pan with parchment paper, leaving an overhang on all sides.
Melt the butter in a medium saucepan. Add the remaining ingredients and stir until all of the flour is absorbed and the mixture begins to clump.
Pour the streusel onto your prepared baking sheet, spread into an even layer, and break up any large clumps. Set aside.
Melt the butter in the wiped-out saucepan and continue cooking, swirling occasionally, until the bubbling subsides, the butter smells nutty, and brown bits are visible on the bottom of the pan.
Remove from the heat, pour into a medium mixing bowl, and let cool for 5 - 10 minutes.
Add the brown sugar to the butter and beat until blended. Add the egg and vanilla and beat again.
Add the flour, baking powder, salt, and strawberry powder and beat until smooth.
Add half of the chopped ruby chocolate and half of the chopped white chocolate and fold in.
Transfer the batter to your prepared baking pan and use an angled spatula to smooth into an even layer.
Top with the streusel. Bake for 25 - 30 minutes until the edges are golden brown and a toothpick inserted in the center comes out clean or with just a couple of crumbs attached.
Cool the blondies in the pan on a wire rack.
Melt the remaining ruby and white chocolates in the microwave and drizzle atop the cooled blondies.
Let set, cut into squares, and serve.
This recipe can be doubled and baked in a 9 x 13 baking pan. Increase the baking time as needed.
You can eliminate the freeze-dried strawberry powder if desired. You can also use freeze-dried strawberries - simply pulse to a powder in a small food processor.
You can substitute the white chocolate for dark or milk, if preferred.
How do I make Ruby Chocolate Blondies from scratch?
To make Ruby Chocolate Blondies from scratch, start by preheating your oven to 350°F. Melt butter in a saucepan, then mix in sugars, egg, and vanilla. Combine flour, baking powder, and strawberry powder, then fold in chopped ruby and white chocolate. Pour the batter into a lined baking pan, top with a streusel made from butter, flour, and sugar, and bake for 25-30 minutes until golden brown.
Can I make Ruby Chocolate Blondies gluten-free?
Yes, you can make Ruby Chocolate Blondies gluten-free by substituting all-purpose flour with a gluten-free flour blend. Ensure that the blend you choose is suitable for baking to maintain the texture and flavor of the blondies.
What are some good storage tips for Ruby Chocolate Blondies?
To store Ruby Chocolate Blondies, let them cool completely, then cut them into squares and place them in an airtight container. They can be stored at room temperature for up to 3 days or in the refrigerator for up to a week. For longer storage, consider freezing them for up to 3 months.
What can I substitute for ruby chocolate in the blondie recipe?
If you can't find ruby chocolate, you can substitute it with white chocolate or milk chocolate for a different flavor profile. Keep in mind that the unique taste of ruby chocolate comes from its berry notes, so the final result will vary slightly.
What pairs well with Ruby Chocolate Blondies for a dessert platter?
Ruby Chocolate Blondies pair wonderfully with fresh berries, whipped cream, or a scoop of vanilla ice cream. You can also serve them alongside a cup of coffee or tea for a delightful dessert experience.
Sheri's passion for sharing the tips and techniques she's acquired after more than 40 years in the kitchen comes to life in her delicious recipes – both savory and sweet - that she likes to describe as “aspirational but always attainable". A lifelong New Yorker, Sheri loves to spend her free time exploring her beloved city (and likely eating a cheeseburger) with her husband and 3 kids.
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