Recipe: "Ruby Blondies"
Feb. 14th, 2024 11:47 pm![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
ysabetwordsmith posting in ![[community profile]](https://www.dreamwidth.org/img/silk/identity/community.png){kind=small}
recipecommunityI made this recipe for Valentines Day.
"Ruby Blondies"
Ingredients:
Blondie Batter:
1/3 cup butter, melted
1/4 cup light brown sugar, packed
1/4 cup white sugar
1/2 teaspoon vanilla extract
1/2 teaspoon Flowers Itty Bitters by Vena's Fizz House
1 egg
1 pinch sea salt
1/8 teaspoon baking soda
2/3 cup all-purpose flour
Ruby Batter:
3 tablespoons butter
3 ounces ruby chocolate, broken into chunks
1 egg
1/2 teaspoon Wild Cherry Itty Bitters by Vena's Fizz House
1/3 cup plus 1 tablespoon white sugar
1 pinch sea salt
1/4 cup all-purpose flour
Directions:
Preheat the oven to 350°F. Spray an 8x8" baking pan with cooking spray.
Make the blondie batter:
Cut 1/3 cup butter into chunks. Place it in a Pyrex measuring cup or bowl and microwave until melted, about 1 minute.
In a medium mixing bowl, put 1/4 cup packed light brown sugar, 1/4 cup white sugar, 1/2 teaspoon vanilla extract, and 1/2 teaspoon Flowers Itty Bitters. Pour the melted butter over the top. Stir until smooth.
Add 1 egg and stir until smooth.
Add 1 pinch sea salt and 1/8 teaspoon baking soda. Stir until smooth.
Gradually add 2/3 cup all-purpose flour, 1/3 cup at a time, and fold it in until completely combined.
Pour the batter into the baking pan and spread to form an even bottom layer.
Make the ruby batter:
Cut 3 tablespoons butter into chunks and place in a Pyrex measuring cup or bowl. Break 3 ounces ruby chocolate into chunks and put them on top of the butter. Microwave for 30 seconds and stir. If there are still lumps that won't break up, microwave again briefly. Stir until smooth and silky.
Add 1 egg and stir. The batter will develop a weird gelatinous texture.
Add 1/2 teaspoon Wild Cherry Itty Bitters, 1/3 cup plus 1 tablespoon white sugar, and 1 pinch sea salt. Stir to combine.
Fold in 1/4 cup all-purpose flour until fully combined. The batter will be gooey.
Drop by spoonfuls over the top of the blondie layer and carefully spread to fill any gaps.
Bake at 350°F for 20-25 minutes. The blondie layer will tend to bubble up in places, creating a sort of self-marbling effect. When done, the top should be set with a thin crust and sort of a pinkish-gold color. A toothpick stuck in the middle should come out with sticky crumbs, not all wet (still raw) or all dry (overdone).
Remove the pan from the oven and set it on a cooling rack. Allow to cool for at least 5 minutes before cutting into 16 small squares or 9 large squares.
Notes:
WARNING: This recipe requires extreme won't-power to avoid eating the whole pan. Both my partner and I made this observation at about the same time. It may be advisable to make this recipe for occasions where it can be divided amongst a crowd and consumed immediately. Forget trying to store it.
These ruby blondies turn out fudgy and scrumptious. The flavor has mellow flowery, vanilla notes from the blondies and brighter fruity notes from the ruby chocolate. It is a perfect Valentines Day recipe.
I used two different Itty Bitters from Vena's Fizz House. Flowers has a very high, sweet-tart floral flavor that really brings out the floral top notes in vanilla. Wild Cherry is a sweet-tart fruity flavor that enhances the juicy notes in ruby chocolate. Neither is really much like typical bitters in flavor profile. If you don't have Flowers, you can try swapping in any floral water you may have, preferably rose but orange might work. If you don't have Wild Cherry, then any fruity alcohol (blackberry brandy, cherry liqueur, etc.) or fruit-flavored extract may work.
Sea salt has a more complex flavor than table salt, and more trace elements. If you don't have it, consider a pink mineral salt instead, but table salt will do if that's all you have.
Ruby chocolate has an intense, sweet-sour fruity taste with creamy undertones. This recipe mellows the flavor and blunts the sharp edge, but the characteristic taste comes through loud and clear. There is no substitute for this.
After the fact, we noted that the flavor combination reminded us of strawberries, whereas pure ruby chocolate leans more raspberry. So if I can get more ruby chocolate, I want to try adding diced dried strawberries to the blondie layer.
"Ruby Blondies"
Ingredients:
Blondie Batter:
1/3 cup butter, melted
1/4 cup light brown sugar, packed
1/4 cup white sugar
1/2 teaspoon vanilla extract
1/2 teaspoon Flowers Itty Bitters by Vena's Fizz House
1 egg
1 pinch sea salt
1/8 teaspoon baking soda
2/3 cup all-purpose flour
Ruby Batter:
3 tablespoons butter
3 ounces ruby chocolate, broken into chunks
1 egg
1/2 teaspoon Wild Cherry Itty Bitters by Vena's Fizz House
1/3 cup plus 1 tablespoon white sugar
1 pinch sea salt
1/4 cup all-purpose flour
Directions:
Preheat the oven to 350°F. Spray an 8x8" baking pan with cooking spray.
Make the blondie batter:
Cut 1/3 cup butter into chunks. Place it in a Pyrex measuring cup or bowl and microwave until melted, about 1 minute.
In a medium mixing bowl, put 1/4 cup packed light brown sugar, 1/4 cup white sugar, 1/2 teaspoon vanilla extract, and 1/2 teaspoon Flowers Itty Bitters. Pour the melted butter over the top. Stir until smooth.
Add 1 egg and stir until smooth.
Add 1 pinch sea salt and 1/8 teaspoon baking soda. Stir until smooth.
Gradually add 2/3 cup all-purpose flour, 1/3 cup at a time, and fold it in until completely combined.
Pour the batter into the baking pan and spread to form an even bottom layer.
Make the ruby batter:
Cut 3 tablespoons butter into chunks and place in a Pyrex measuring cup or bowl. Break 3 ounces ruby chocolate into chunks and put them on top of the butter. Microwave for 30 seconds and stir. If there are still lumps that won't break up, microwave again briefly. Stir until smooth and silky.
Add 1 egg and stir. The batter will develop a weird gelatinous texture.
Add 1/2 teaspoon Wild Cherry Itty Bitters, 1/3 cup plus 1 tablespoon white sugar, and 1 pinch sea salt. Stir to combine.
Fold in 1/4 cup all-purpose flour until fully combined. The batter will be gooey.
Drop by spoonfuls over the top of the blondie layer and carefully spread to fill any gaps.
Bake at 350°F for 20-25 minutes. The blondie layer will tend to bubble up in places, creating a sort of self-marbling effect. When done, the top should be set with a thin crust and sort of a pinkish-gold color. A toothpick stuck in the middle should come out with sticky crumbs, not all wet (still raw) or all dry (overdone).
Remove the pan from the oven and set it on a cooling rack. Allow to cool for at least 5 minutes before cutting into 16 small squares or 9 large squares.
Notes:
WARNING: This recipe requires extreme won't-power to avoid eating the whole pan. Both my partner and I made this observation at about the same time. It may be advisable to make this recipe for occasions where it can be divided amongst a crowd and consumed immediately. Forget trying to store it.
These ruby blondies turn out fudgy and scrumptious. The flavor has mellow flowery, vanilla notes from the blondies and brighter fruity notes from the ruby chocolate. It is a perfect Valentines Day recipe.
I used two different Itty Bitters from Vena's Fizz House. Flowers has a very high, sweet-tart floral flavor that really brings out the floral top notes in vanilla. Wild Cherry is a sweet-tart fruity flavor that enhances the juicy notes in ruby chocolate. Neither is really much like typical bitters in flavor profile. If you don't have Flowers, you can try swapping in any floral water you may have, preferably rose but orange might work. If you don't have Wild Cherry, then any fruity alcohol (blackberry brandy, cherry liqueur, etc.) or fruit-flavored extract may work.
Sea salt has a more complex flavor than table salt, and more trace elements. If you don't have it, consider a pink mineral salt instead, but table salt will do if that's all you have.
Ruby chocolate has an intense, sweet-sour fruity taste with creamy undertones. This recipe mellows the flavor and blunts the sharp edge, but the characteristic taste comes through loud and clear. There is no substitute for this.
After the fact, we noted that the flavor combination reminded us of strawberries, whereas pure ruby chocolate leans more raspberry. So if I can get more ruby chocolate, I want to try adding diced dried strawberries to the blondie layer.
