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

Decoration Options:

• 30g Ruby Chocolate for decoration (melted for dizzling)

Or

• 75g Ruby Chocolate
• 35g Butter
• 1tbsp Milk
• 45g Icing Sugar

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 in the tin before removing to the cooling rack to finish cooling and decorating.

Decoration:

•  Drizzle the melted ruby chocolate over the top of the brownie, allow to set.

Or

• Melt the ruby chocolate and butter together in a heat proof dish over a pan of simmering water.
• Once melted give it a good stir until they are well blended. Leave to cool completely.
• Add the milk and the icing sugar stir this until there are no lumps of icing sugar left.
• Gently spread this over the Ruby Chocolate Brownies.
• Allow to set.

Finally:

• Cut into squares and enjoy!