Rubies: Ruby Chocolate Blondies Recipe

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.