Ruby Chocolate Blondies recipe

Ruby Chocolate Blondies

by sheri silver (@sherisilver)
Prep Time
Cook Time
Total Time
AmericanDessertVegetarian with EggsNut-Free

Pretty-in-pink ruby chocolate adds a unique and delicious flavor to these easy blondies!


16 Servings
(1 serving = 1 blondie)

For the streusel:

  • 4tbsp
    unsalted butter
  • 1/4cup
    light brown sugar
  • 1/4cup
    granulated sugar
  • 3/4cups
    all-purpose flour
  • 1pinch
    kosher salt

For the blondies:

  • 1/2cup
    unsalted butter
  • 1cup
    light brown sugar, packed
  • 1
    large egg, at room temperature
  • 1tsp
    vanilla extract
  • 1cup
    all-purpose flour
  • 1/2tsp
    baking powder
  • 1/2tsp
    kosher salt
  • 1tbsp
    freeze-dried strawberry powder
  • 2
    bars ruby chocolate, chopped and divided
  • 1
    bar white chocolate, chopped and divided


Make the streusel:

  1. Preheat the oven to 350 degrees Fahrenheit.

  2. Line a baking sheet with parchment paper and an 8 x 8 square baking pan with parchment paper, leaving an overhang on all sides.

  3. 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.

  4. Pour the streusel onto your prepared baking sheet, spread into an even layer, and break up any large clumps. Set aside.

Make the blondies:

  1. 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.

  2. Remove from the heat, pour into a medium mixing bowl, and let cool for 5 - 10 minutes.

  3. Add the brown sugar to the butter and beat until blended. Add the egg and vanilla and beat again.

  4. Add the flour, baking powder, salt, and strawberry powder and beat until smooth.

  5. Add half of the chopped ruby chocolate and half of the chopped white chocolate and fold in.

  6. Transfer the batter to your prepared baking pan and use an angled spatula to smooth into an even layer.

  7. 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.

  8. Cool the blondies in the pan on a wire rack.

  9. Melt the remaining ruby and white chocolates in the microwave and drizzle atop the cooled blondies.

  10. Let set, cut into squares, and serve.

Tips & Tricks

  1. This recipe can be doubled and baked in a 9 x 13 baking pan. Increase the baking time as needed.

  2. 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.

  3. You can substitute the white chocolate for dark or milk, if preferred.

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Recipe by

sheri silver


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 – bo... Read More

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