Pretty-in-pink ruby chocolate adds a unique and delicious flavor to these easy blondies!
Ingredients
For the streusel:
- 4tbspunsalted butter
- 1/4cuplight brown sugar
- 1/4cupgranulated sugar
- 3/4cupsall-purpose flour
- 1pinchkosher salt
For the blondies:
- 1/2cupunsalted butter
- 1cuplight brown sugar, packed
- 1large egg, at room temperature
- 1tspvanilla extract
- 1cupall-purpose flour
- 1/2tspbaking powder
- 1/2tspkosher salt
- 1tbspfreeze-dried strawberry powder
- 2bars ruby chocolate, chopped and divided
- 1bar white chocolate, chopped and divided
How to make Ruby Chocolate Blondies
Make the streusel:
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.
Make the blondies:
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.
Tips & Tricks
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.
sheri silver
(@sherisilver)
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...