Rubies: Ruby Chocolate Blondies Recipe

With Freeze-Dried Strawberries

Prep: 15 mins

Cook: 30 mins

Cool: 60 mins

Total: 105 mins

Servings: 12 to 16 servings

Yield: 1 (8-x 8-inch) baking pan

Blondies are brownies’ delicious cousin, offering up buttery, brown chewiness instead of intense cocoa flavors. While many blondies include nuts and white chocolate, this variation on the classic dessert incorporates an exciting new ingredient: ruby chocolate. This slightly tart, rosy-hued chocolate pairs perfectly with the richness of a blondie—plus, the bright marbled finish on top is sure to catch everyone’s eye.

These dessert bars take just minutes to whip up with no mixer required. We brown the butter first to give the bars a toasty flavor; it’s a quick process, but we give directions for making it even easier in the microwave (see tips below). Macadamia nuts add crunch while freeze-dried berries and ruby chocolate add irresistible sweet-tartness.

The combination of berries, ruby chocolate, and white chocolate turn these blondies into strawberry shortcake heaven. Make these ruby chocolate blondies for Valentine’s, Mother’s Day, birthdays, or anytime you want a fun, colorful treat. There’s nothing quite like them.

What Is Ruby Chocolate?

Ruby chocolate was introduced by Barry Callebaut, a Swiss chocolate company, in 2017. It is sometimes called «the fourth chocolate» in addition to dark, milk, and white chocolate. The confection is made using ruby cocoa beans which give the chocolate its distinctive color and sweet-tart flavor. It’s described as berry-like, similar in taste to white chocolate and raspberries combined.

Ruby chocolate’s striking color has made it an industry hit, with Kit-Kat, Häagen Dazs, and even Starbucks releasing their own ruby chocolate products. It’s especially popular around Valentine’s Day and Mother’s Day when you’ll often see it popping up on your social media feed. You can find bars and chips from companies like Chocolove, Callebaut, and more in stores and online.

“These are seriously the most flavorful and addictive blondies ever! They’re fudgy, fruity, nutty and the addition of browned butter takes them to a whole other level. I sure know what I’m making next time I have guests!” —Bahareh Niati

A Note From Our Recipe Tester

Ingredients

1/2 cup (4-ounces) unsalted butter, cubed, more for the pan
1 cup packed light brown sugar
1 large egg
1 1/2 teaspoons pure vanilla extract
1 cup all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon kosher salt
1/2 cup coarsely chopped macadamia nuts, lightly toasted
5 ounces ruby chocolate, finely chopped (about 3/4 cup), divided
1/2 cup lightly crumbled freeze-dried strawberries or raspberries, divided
2 ounces white chocolate, finely chopped (about 1/3 cup)

Steps to Make It

Gather the ingredients.
In a small saucepan, melt the butter over medium heat, stirring occasionally.
Once melted, let the butter continue to cook and bubble, carefully swirling the pan (not stirring) every 30 seconds. Cook until the bubbles die down, the butter has a nutty aroma, and you can see little brown flecks at the bottom of the pot, about 5 minutes. Transfer to a large bowl and let cool for a few minutes.
Meanwhile, arrange a rack in the center of the oven and heat to 350 F.

Grease an 8-x 8-inch baking pan. If desired, line with a strip of parchment, covering the bottom and two sides, to create a sling (this makes it easier to remove the blondies from the pan).
Add the brown sugar to the cooled browned butter in the bowl and whisk to combine. Add the egg and vanilla; whisk until well combined.
Add the flour, baking powder, and salt. Use a wooden spoon or rubber spatula to gently stir until just combined. Add the nuts, 2 ounces of the chopped ruby chocolate, and half of the freeze-dried berries; stir until evenly distributed throughout the batter.
Transfer the batter to the prepared pan, spreading into an even layer. (You can dampen or grease your hands to help press into the edges of the pan.) Bake until the edges are set and a toothpick inserted in the center comes out with a few moist crumbs, 20 to 24 minutes. Be careful to not over-bake or the blondies will be dry and cakey versus fudgey.
While the blondies are still hot, sprinkle evenly with the white chocolate and remaining ruby chocolate. Let the chocolate melt for a few minutes, then use an offset spatula or knife to gently spread and swirl, creating a marbled design.

(Alternatively, you can melt the chocolates, then drizzle all over top.)
Sprinkle evenly with the remaining crushed freeze-dried berries before the chocolate sets.
Let cool to room temperature for at least an hour. If needed, move the cooled blondies to the fridge for a few minutes to help the chocolate set. Cut into squares and serve.

Tips

You can also brown butter in the microwave. Add the cubed butter to a microwave-safe bowl with a cover. Set the cover on top and microwave until melted, about a minute. Microwave in one-minute increments, stirring each time, until the butter begins to smell toasty. Then microwave in 15-second increments until the butter is browned.
You can brown the butter ahead of time. Store in an airtight container in the fridge for up to 1 week, then heat just until melted and proceed with the recipe.
You can double the recipe and bake in a 9-x 13-inch baking pan. Start checking for doneness at 25 minutes.
Blondies should be cooked just until set—any longer and they will be cakey rather than fudgy. The edges will look set and the top will be shiny. A toothpick inserted in the center may emerge with a few moist crumbs attached, but as long as no wet batter clings to it, the blondies are done. They will set up further as they cool.

Recipe Variations

If you’re short on time, skip browning the butter.
Freeze-dried raspberries or strawberries work well for this recipe. Or use a mix of the two. You can find freeze-dried fruit at many major grocery stores as well as online. If you don’t have any available, swap for dried cherries or leave it out altogether.
Swap the white chocolate or ruby chocolate for semi-sweet or dark chocolate for a unique flavor combination.
Leave out the nuts or use your favorite. Pecans, walnuts, and almonds are all good choices.

How to Store and Freeze

Blondies will keep for about 4 days in an airtight container at room temperature.
To freeze, cool and slice into bars, then individually wrap the bars. Place them in a zip-top freezer bag. Freeze for up to 1 month, defrosting in the fridge or on the counter before serving.

What Is the Difference Between Blondies and Brownies?

Blondies and brownies are made in a similar way and are both served as bars. The big difference is that brownies are made using chocolate in the batter, either melted chocolate or cocoa powder (or both), giving them a rich, chocolatey flavor. Blondies do not include chocolate as a main ingredient, and the bars tend to have a buttery, vanilla flavor. Blondies sometimes include chocolate chips, but the batter itself does not contain chocolate.

Nutrition Facts
Servings: 12 to 16
Amount per serving
Calories	225
% Daily Value*
Total Fat 13g	17%
Saturated Fat 7g	33%
Cholesterol 30mg	10%
Sodium 101mg	4%
Total Carbohydrate 25g	9%
Dietary Fiber 1g	3%
Total Sugars 18g
Protein 3g
Vitamin C 4mg	19%
Calcium 50mg	4%
Iron 1mg	5%
Potassium 95mg	2%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.