Ruby Chocolate Brownies

Ruby chocolate has a wonderful pink colour and an amazing delicate fruity flavour. It really needs to be tried to be believed.

I have used it in my brownies instead of dark or white chocolate and it is truly amazing!

You will need:

  • 120g Ruby Chocolate
  • 120g Butter
  • 1tsp Vanilla extract
  • 2 Eggs
  • 225g Caster Sugar
  • 150g Plain Flour
  • 1/2tsp baking Powder
  • 30g Ruby Chocolate for decoration (melted for dizzling)

Method:

  • Grease and line a square 20cm tin and preheat the oven to 180degrees
  • Melt the chocolate and the butter together over a bain marie (heat proof bowl over a saucepan of simmering water), take care not to overheat the chocolate and butter.
  • Once the butter and chocolate has melted, remove from the heat and add the vanilla extract and stir well, put to one side and allow to cool slightly.
  • Meanwhile, whisk the eggs and sugar together until the sugar has dissolved in the eggs and they look think and creamy.
  • Gentle fold the chocolate mixture into the eggs and sugar making sure it is well incorporated.
  • Sift in the flour and baking powder and fold though to ensure there are no lumps of flour.
  • Pour into the prepared tin and level the top.
  • Bake for about 30 mins.
  • Allow to cool slightly before drizzling the melted ruby chocolate over the top of the brownie and then leave it to cool completely in the tin before removing.
  • Cut into squares and enjoy!

Biscoff Cheesecake

I have not only used the biscoff biscuits in the base of this cheesecake, but also the spread in the cheesecake and to adorn the top too! Oh the total biscoff yumminess!

You Will Need:

For the Base:

  • 170g Biscoff Biscuits
  • 90g Butter

Filling:

  • 280g Full Fat Cream Cheese (I have used both Philadelphia Cheese and the supermarkets own – both are good)
  • 150ml Double Cream
  • 60g Icing Sugar
  • 60g Biscoff Spread

Decoration:

  • 30g Biscoff Spread (warmed so it is runny)
  • 5 Crushed Biscoff Biscuits

Method:

Line a 20cm tin with grease proof paper on the base and grease with butter.

The Base:

  • Melt the butter in a small saucepan over a low heat, remove from the heat once melted.
  • Crush the biscoff biscuits and add them to the melted butter
  • Pour into the prepared tin and press down with the back of a metal spoon until firm and level.
  • Pop in the fridge while you prepare the filling or for at least 30mins.

The Filling:

  • Put the cream cheese, cream, icing sugar and biscoff spread into a bowl, either with a hand mixer or the whisk attachment on your stand mixer, whisk until really thick.
  • Spoon this over your base, level the top and pop back into the fridge to firm up for at least 40mins.

Decoration:

  • Once firmed gently remove from the tin and transfer to your serving plate, sometimes you may need to let the cheesecake come up to room temperature to make it easier to remove from the tin.
  • Sprinkle the crushed biscoff biscuits around the perimeter of the cheesecake then drizzle the biscoff spread over the top of the cheesecake.
  • Keep in the fridge with until you are ready to serve and eat.

This is best the day you make it. (If you manage to keep it longer then two days do store it in the fridge)