Ruby Chocolate Blondies

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.