This delightful recipe for Ruby Chocolate Brownies highlights the unique, fruity flavor of ruby chocolate. Lightly sweet with a tangy brightness, these brownies are rich and fudgy with a fresh berry lift that sets them apart from ordinary brownies.
The texture is ooey and gooey — classic brownie comfort with an exciting new chocolate twist.
Ingredients
These brownies use familiar baking ingredients — sugar, flour, butter, and eggs — with ruby chocolate as the star. Ruby chocolate is a relatively new variety made from specially sourced cacao that produces a distinctive pink hue and bright, fruity notes.
Barry Callebaut, the company behind ruby chocolate, explains that it comes from so-called “ruby cacao beans,” grown in select regions such as Ecuador, Brazil, and Ivory Coast. Like grapes for wine, the beans’ flavor is influenced by their terroir and cultivation conditions.
Flavor-wise, ruby chocolate is described as neither bitter nor overly sweet. Tasters report red-berry notes and a subtle yogurt-like tang combined with creamy chocolate richness — a delightful balance of fruity acidity and chocolate indulgence.
For strawberry powder, I use ground freeze-dried strawberries. They’re easy to make at home by pulsing freeze-dried berries in a blender or food processor until fine. Freeze-dried strawberries are widely available in many grocery stores.
Method
This is a straightforward recipe. Start by melting the butter and ruby chocolate together — either in a double boiler over simmering water or gently in the microwave in short bursts, stirring frequently.
In a separate bowl, whisk the sugar, vanilla, strawberry powder, salt, and eggs just until combined. Avoid overwhisking; too much air will make the brownies cakey rather than fudgy.
Slowly whisk the melted butter and chocolate into the egg mixture, then fold in the flour with a spatula until no streaks remain. Pour the batter into a prepared, lined 8×8-inch pan and bake.
After baking and cooling, remove the brownies from the pan and cut them into 16 squares. Finish each square with a drizzle of melted ruby chocolate and top with a freeze-dried strawberry for an elegant touch.
Notes & Tips
If you melt the butter and chocolate in the microwave, do so in 30-second increments and stir between intervals to prevent scorching. Make sure all ingredients, especially the eggs, are at room temperature — combining cold eggs with warm chocolate can cause the mixture to seize.
Although ruby chocolate gives these brownies their signature flavor and color, you can adapt the recipe using other chocolates. If you switch to a different chocolate, omit the strawberry powder or adjust sweetness to taste. Freeze-dried raspberries can also be used in place of strawberries for an alternate fruit note.
📖 Recipe
Ruby Chocolate Brownies
15 minutes
35 minutes
50 minutes
Lightly sweet and fruity, these ruby chocolate brownies are a delicious twist on a classic favorite.
Ingredients
- 4 oz ruby chocolate, plus extra for drizzling
- 12 tablespoons unsalted butter
- 3 large eggs
- 1 cup granulated sugar
- 1/2 cup freeze-dried strawberry powder
- 3/4 teaspoon kosher salt
- 2 teaspoons vanilla extract
- 1 cup all-purpose flour
- 1/2 cup freeze-dried strawberries
Instructions
- Prepare an 8×8-inch square baking pan: coat with cooking spray and line the bottom with parchment paper.
- Preheat the oven to 325°F.
- Melt the butter and ruby chocolate together over a simmering pot of water (bain-marie) or in the microwave in 30-second intervals, stirring until smooth.
- In a large bowl, combine the eggs, sugar, strawberry powder, salt, and vanilla. Whisk just to combine; avoid overwhipping.
- Slowly pour the melted chocolate and butter into the egg mixture while whisking.
- Fold the flour in with a spatula until the batter is smooth and no streaks remain.
- Pour the batter into the prepared pan and bake 30–35 minutes, until a toothpick inserted near the center comes out with a few moist crumbs.
- Allow the brownies to cool completely in the pan, then lift out with the parchment and cut into 16 squares.
- Drizzle with additional melted ruby chocolate and top each square with a freeze-dried strawberry. Let the drizzle set before serving.
Notes
If using the microwave to melt chocolate and butter, work in short bursts and stir often to prevent burning. Ensure all ingredients are at room temperature to avoid the batter seizing. Swap chocolates if desired, and adjust the strawberry powder or sugar accordingly. Freeze-dried raspberries are a tasty alternative.
Nutrition Information:
Yield:
16
Serving Size:
1
Amount Per Serving:
Calories: 209
Total Fat: 12g
Saturated Fat: 7g
Trans Fat: 0g
Unsaturated Fat: 4g
Cholesterol: 59mg
Sodium: 80mg
Carbohydrates: 24g
Fiber: 1g
Sugar: 17g
Protein: 3g
Nutrition values are estimates and may vary based on the exact ingredients used.
