Ruby Chocolate Blondies Recipes

RUBY CHOCOLATE BLONDIES RECIPE

Steps:

• Prep the oven and baking pan. Position a rack in the center of the oven and preheat the oven to 350°F. Lightly spray an 8-inch square pan with cooking spray and line with parchment paper, leaving a 2-inch overhang on each of the pan's sides. Spray the parchment paper, too.
• Mix the dry ingredients. In a medium bowl, whisk together the flour and salt.
• Melt the butter and ruby chocolate for the batter. Place the butter and white chocolate in the top pan of a double boiler or in a heatproof bowl set over a medium, heavy-bottomed saucepan filled with a few inches of simmering water (be sure the bottom of the bowl does not touch the water).Cook over medium heat, using a heatproof rubber spatula to stir the mixture and scrape the sides of the bowl occasionally, until the chocolate and butter have melted and combined, about 5 minutes. Remove the pan or bowl from heat and set on a wire rack to Let the chocolate mixture cool slightly while you prep the other ingredients.
• Whisk the sugars, eggs, vanilla, and food coloring, then add the chocolate mixture. In the bowl of a stand mixer fitted with the whisk attachment, combine the sugars, eggs, vanilla, and food coloring. Whisk on medium-high speed for 8 minutes, or until thick, fluffy, and doubled in volume. Reduce to low and slowly pour in the warm chocolate mixture, whisking on low speed until just combined.
• Mix in the dry ingredients. Once the chocolate mixture is combined, use the rubber spatula to scrape down the whisk and the bottom and sides of the bowl. Sprinkle the dry ingredients over the batter all at once and use a rubber spatula to mix by hand until just combined.
• Assemble the blondies. Pour the batter into the prepared pan and use an offset spatula to spread it evenly across the pan and smooth the top. Sprinkle the batter with the remaining ruby chocolate for assembly.
• Bake the blondies. Bake for 30 minutes, or until a skewer inserted into the center of the blondies comes out with a few crumbs attached. Cool completely on a wire rack before slicing.
• Serve and store. Run a butter knife or the offset spatula along the edges of the pan and use the overhanging parchment as handles to lift the blondies out of the pan and onto a cutting board. Slice into 2-inch squares and serve.The blondies can be stored in an airtight container or zip-top bag at room temperature for up to 3 days.

EASY BLONDIES

Steps:

• Melt the butter and both sugars in a pan over a low heat, adding a pinch of salt if the butter is unsalted. Remove from the heat and leave to cool for 10 mins - this will stop the eggs from curdling when added. Heat the oven to 180C/160C fan/gas 4. Butter a 23cm square tin or 25 x 20cm baking tin and line with baking parchment.
• Beat the eggs and vanilla into the cooled butter and sugar mixture until well-combined. Sieve in the flour and baking powder, then gently fold until you have a smooth batter. Fold in the white chocolate, then scrape into the prepared tin. Smooth the top and bake for 40-45 mins until the edges are coming away from the sides of the tin, the top has a papery crust and a skewer inserted into the middle comes out with a few crumbs, but no liquid batter. The blondies will firm up as they cool.
• Leave to cool in the tin for 10 mins, then transfer to a wire rack to cool completely. The blondies will keep in an airtight container for three days.

WHITE CHOCOLATE BLONDIES

Steps:

• Grease a 21 x 21cm brownie tin with a little butter, then line the base and sides with baking parchment. Place the butter and 100g white chocolate in a bowl, suspended over a pan of gently simmering water. Stir every few mins, until the butter and chocolate have melted. Remove the bowl from the pan and leave to cool for 15 mins. Heat oven to 180C/160C fan/gas 4. Combine the flour and baking powder in a bowl, with 1/4 tsp salt.
• Place the sugar and eggs in a large bowl. Using an electric hand whisk, beat the mixture until it looks thick and foamy - this will take a few mins. The egg mixture is ready when it leaves a trail from the beaters, which sits on the surface for 2 secs.
• Add the vanilla to the melted chocolate and give it a good stir - don't worry if it has separated. Pour into the whisked eggs and sugar. Use a spatula to gently fold everything together, until most of the buttery streaks have been folded in. Sieve the flour mixture into the bowl and fold together again, add the remaining chocolate chunks and stir until well combined.
• Pour the mixture into your tin, smoothing it into the corners. Bake for 30-35 mins for soft centred blondies (if you prefer a cakey texture, leave for another 5 mins). Check if the blondies are cooked by giving the tin a gentle shake, they should be mostly set but a little bit of a wobble in the centre is fine. Cool completely in the tin - the blondies will sink in the middle as they cool, just like brownies. If you try to remove the blondies too soon, they will be too soft to cut, so be patient. Once cool, cut into 16 squares. The blondies will keep for 5 days in a sealed container.