A few weeks ago, I picked up some perfectly pink Ruby Cacao from Trader Joe’s. These chocolate chips are naturally pink – thanks to a unique process used by chocolate maker Callebaut – and have a creamy, fruity flavor that has a distinct berry note to it. Although its color really stands out, it can be incorporated into recipes that might use other chocolates for a new twist on an old favorite! These Ruby Chocolate Brownies are made with ruby cacao and white chocolate chips, for fudgy dark chocolate brownies with unique look and flavor!
The brownie recipe is one of my old standbys that produces a fudgy, chewy batch of brownies with a deep chocolate flavor. It uses both dark chocolate and cocoa powder in the batter. The ruby cacao and white chocolate chips are folded into the batter before pouring it into the pan. I opted to include white chocolate chips because they also have a distinctly creamy, sweet flavor to them. In this recipe, they help to brighten up the brownies just enough that the ruby chocolate can really come through, since the ruby chocolate has a stronger flavor than the white. As always, use real white chocolate made with cocoa butter and not other vegetable fats.
I reserved a couple of tablespoons of ruby chocolate chips to sprinkle on top of the batter before baking. These give the brownies a pop of color (and a slight polka dot-look!) when you glance at them so you will know right away that they’re not your average brownie recipe.
The fruitiness of the ruby chocolate comes through extremely well and balances perfectly with the dark chocolate batter. The chocolate chips are creamy and smooth, really giving the brownies a great texture – as well as standing out visually. You can whip up this recipe any day of the week, but the colors make it perfect for an occasion or a party!
Ruby Chocolate Brownies
1/2 cup butter
2-oz dark chocolate (60-70% cacao)
1 cup sugar
2 tbsp unsweetened cocoa powder
2 large eggs
1/4 tsp salt
1 tsp vanilla extract
2/3 cup all purpose flour
2/3 cup white chocolate chips
2/3 cup ruby cacao chips + 2 tbsp, for topping
Preheat oven to 350F. Line an 8×8-inch baking pan with aluminum foil and lightly grease.
In a small microwave safe mixing bowl (or a small microwave-safe bowl), melt together butter and dark chocolate in the microwave. This should be done in 30-second intervals to avoid overcooking the mixture. Allow butter to cool slightly.
In a large bowl, whisk together butter mixture, sugar and cocoa power. Whisk in eggs, one at a time, followed by the salt and vanilla extract. Whisk in the all purpose flour and stir until flour is just incorporated and no streaks remain. Fold in chocolate chips.
Pour batter into prepared pan and spread into an even layer, then sprinkle remaining 2 tbsp ruby cacao chips on top.
Bake for 30-35 minutes, until a toothpick inserted into the center comes out with only a few moist crumbs attached.
Allow brownies to cool in the pan, then lift the foil to easily remove them before slicing.
Makes 16-20 (depending on the size you slice them).