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!

Biscof Brownies – 2

My Biscoff Brownies proved quite a hit, however it was pointed out that having the Biscoff biscuits adorning the top did not travel well in a lunch box. I have remade them with the Biscoff Biscuits within the Brownies for lunch boxes. The Biscoff biscuits go beautifully soft and add to the gooeyness of the brownie and adding their unique flavour.

Continue reading “Biscof Brownies – 2”