I Tried Ruby Chocolate Blondies and They Were So Good, I Wouldn’t Mind Making Them Every Week

Every time I come across a new baking recipe, I get so anxious to try it out that I end up making myself a bit nervous. As excited as I am to learn something new, I am usually a little apprehensive to start for fear of messing up and having to begin again from scratch. With each recipe, however, I gain a little more confidence. And truth be told, I haven’t messed anything up yet. OK … well, maybe a few times.

That being said, when Michelle Lopez, aka Hummingbird High, took to her Instagram with a shockingly pink blondie recipe, I stopped what I was doing and immediately took notes. Her ruby chocolate blondies use ruby chocolate instead of white chocolate and I truly could not wait to get in my kitchen to try it for myself. The powerful combination of white chocolate, raspberries, and pink and red cocoa beans, were guaranteed to result in a sweet-yet-rich flavor that is seemingly perfect for blondies. Do I have your attention yet?  

Get the recipe: Ruby Chocolate Blondies

Begin by prepping the oven and a baking pan. Preheat your oven and lightly spray a square baking pan with cooking spray and line with parchment paper. Leave some overhang on each of the pan’s sides and spray the parchment paper with cooking spray. Grab a medium bowl and whisk together flour and kosher salt and set aside.  

Place butter and chopped ruby chocolate in a heatproof bowl of a double boiler. Keep over medium heat, stirring the mixture and scraping down the sides of the bowl occasionally with a rubber spatula. Once melted and combined (should take about five minutes), set the bowl aside to let cool.  

In the bowl of a stand mixer fitted with the whisk attachment, add granulated sugar, light brown sugar, eggs, clear vanilla extract, and pink or red food coloring. Whisk on medium to high speed for about 8 minutes. Once the mixture has become thick, fluffy, and double the volume, reduce to low speed and slowly pour in the warm chocolate mixture.  

Now that the chocolate mixture is combined, add the flour and salt mixture all at once over top the batter. Use the rubber spatula to combine the mixture together by hand. Pour the batter into your baking pan, using an offset spatula to evenly spread and smooth the top. Sprinkle the remaining pieces of ruby chocolate on top and place in the oven to bake.

Use a skewer to test doneness by inserting it into the center of the blondies. If it comes out with minimal crumbs attached, you’ve got yourself a finished product. Allow them to cool completely on a wire rack before slicing and storing. If by chance you’re left with a few brownies, they can be kept in an airtight container or zip-top bag for up to three days at room temperature. Happy baking and enjoy! 

I thoroughly enjoyed this recipe! I was a complete newbie going in, having just learned about ruby chocolate as well as having never attempted to make blondies before. All things considered, I proceeded forward with unnecessary confidence — mainly because I recently successfully baked a layer cake and now, I think I can do anything — but also, because I was anxious to give these a shot.

Michelle’s instructions are clear and concise, and she offers all types of tips, alternatives, and substitutes along the way, making the whole process a breeze. My blondies tasted amazing and even though I didn’t accomplish the shade of pink I was hoping for, I still had to pat myself on the back and give thanks to Michelle for bringing the heat in the form of a deliciously pink blondies recipe. 

1. Chop the chocolate. To help with the melting process, chop your chocolate into similarly sized 1/4- to 1/2-inch pieces. Ruby chocolate can scorch easily, so larger pieces over high heat can be a dangerous combination.  
2. Pull the blondies out early. It is almost better to remove the blondies from the oven early so as not to over-bake them, resulting in a tougher texture. If you pull them out early, although they may appear to be undercooked, once cooled they will be perfectly moist with just the right amount of crumble. 
3. Follow the recipe carefully. While there are always great alternatives and substitutions, to achieve maximum results, try to stick to the measurements and ingredients suggested in this recipe. I happened to forget to add brown sugar to my batch and even though they still looked and tasted amazing, they were missing a bit of the moistness that I was craving.  
4. Make them pretty in pink. The real secret to getting these blondies looking so pink is clear vanilla extract and food coloring. If you use regular vanilla extract, the crumbs will not be as pink. Additionally, the use of pink or red food coloring will really brighten up the color and give your blondies the pink color you are looking for.