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

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!

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