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!

Raspberry and White Chocolate Blondies

Raspberry-Blondie-slice-held-RoseHartSweets

Adding fruit to cake does give it a completely different dimension, adding fresh raspberries to a blondie is a stroke of genius.

Blondies are already soft and gooey and the fresh fruit will make it extra moist. I have found a little more flour is needed than usual. I have also found that these are better the next day – if you can wait that long!

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