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Ruby blondies

Ruby Chocolate Blondies

  Rating 0.0

Prep

15 min

Bake

30 mins

Serves

8 to 10

Difficulty

Medium
Ruby blondies

About

There are brownies, there are blondies and now we’ve gone and made rubies! A nutty white chocolate blondie with a distinctively fruity redhead, it’s a whole new look for your favourite easy traybake…

made using

Light Brown Soft

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Instructions
Ingredients
Reviews
Step 1

In a small saucepan, melt butter over medium heat, stirring occasionally.

Step 2

Once melted, let the butter continue to bubble away, carefully swirling the pan every 30 secs. Cook for 5 mins then transfer to a large bowl and cool for a few mins.

Step 3

Meanwhile, arrange a rack in the centre of the oven and heat to 175ºC.

Step 4

Grease an 8-x 8-inch baking pan. For easy blondie removal, you can also line with a strip of parchment.

Step 5

Add the brown sugar to the cooled browned butter in the bowl and whisk to combine. Add the egg and vanilla, then whisk until well combined.

Step 6

Add the flour, baking powder, and salt. Mix again, then add the nuts, 2 ounces of the chopped ruby chocolate, and half of the freeze-dried berries; stirring until combined.

Step 7

Transfer the batter to the prepared pan, spreading into an even layer. Then, bake until the edges are set for about, 20 to 24 mins.

Step 8

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 spread and swirl, creating a marbled design.

Step 9

Sprinkle evenly with the remaining crushed freeze-dried berries before the chocolate sets.

Step 10

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.

Step 11

Then stuff your face with the best blondies ever!

Ingredients – 11 items

Serving

1

Butter

Butter

Unsalted, cubed, more for the pan

110 g
Fairtrade Light Brown Soft

Tate & Lyle Fairtrade Light Brown Soft Sugar

210 g
Eggs

Large eggs

1
Vanilla

Pure vanilla extract

1 1/2 tsp
Flour

All purpose flour

1 cup
Baking-powder

Baking powder

1/2 tsp
Salt-table

Salt

Kosher

1/2 tsp

Macadamia nuts

Coarsely chopped, lightly toasted

75 g

Ruby chocolate chips

Can be substituted for milk chocolate

140 g
Strawberries

Strawberries

Lightly crumbled, freeze-dried

1/2 cup

White chocolate

Finely chopped

55 g

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