Cardamom and Ruby Chocolate Blondies

Spiced with ground cardamom, these ruby chocolate blondies offer a unique spin on traditional blonde brownies.

Why Make These Ruby Chocolate Blondies?

A cocoa-free sibling of the traditional chocolate brownie, blondies are my favorite gooey, buttery bar cookie treat.

In this recipe, ground cardamom complements the tart berry undertones of ruby chocolate, while the combination of butter, light brown sugar, molasses (or black treacle if you’re in the UK), and vanilla bean paste creates the ultimate buttery, vanilla-forward blondie with notes of brown sugar and caramel.

Finished in about an hour, these cardamom and ruby chocolate blondies offer a unique take on the classic blonde brownie.

What is Ruby Chocolate?

Ruby chocolate (a.k.a. “The Fourth Chocolate”) comes from ruby cocoa beans, giving the callets their unique pink color.

I first tasted ruby chocolate (manufactured by Barry Callebaut) while studying for my Professional Chocolatier’s Certificate at Ecole Chocolat, and furthered my knowledge about this unique ingredient during my time at Le Cordon Bleu London. Since then I’ve enjoyed working with ruby chocolate, and finding new ways to use it in recipes (like this ruby chocolate bark I developed for The Chocolate Professor, or this recipe for ruby chocolate ganache—my go-to whenever I need a pop of pink!)

Distinctly pink in color, ruby chocolate tastes slightly tart, with undertones of berry that make it ideal for pairing with dried and fresh fruits, or with sweet components. In this blondie recipe, ruby chocolate contrasts with both the sweetness of the brown sugar and molasses, and the spicy notes of the ground cardamom.

Ingredients for Making Cardamom and Ruby Chocolate Blondies

To make these cardamom and ruby chocolate blondies, start by gathering the following ingredients:

• All Purpose Flour – All purpose flour (or plain flour, in the UK) forms the base for the brownie batter.
• Ground Cardamom – Ground cardamom gives the batter a hint of spice, creating a contrast that works nicely with both the sweeter notes of brown sugar and molasses, and the tartness of the ruby chocolate.
• Baking Powder – Baking powder acts as a leavening agent.
• Kosher Salt – Kosher salt cuts the sweetness of the molasses. I test my recipes with Diamond Crystal kosher salt, but you can use any kind of kosher salt, or substitute fine sea salt instead.
• Unsalted Butter – Before getting started, soften the butter so it blends easily with the other ingredients.
• Light Brown Sugar – I tested this recipe with light brown sugar; you can substitute dark brown sugar or muscovado sugar for deeper notes of caramel and molasses.
• Egg – Along with baking powder, an egg helps the batter to rise.

• Whole Milk – I recommend whole milk for this recipe, but semi-skimmed will also work. I have not tested this recipe with plant milk.
• Molasses or Black Treacle  – Both molasses and black treacle are thick, sweet syrups commonly used in baking. Although not exactly the same, molasses (I like the Grandma’s brand) and black treacle (Lyle’s is my go-to) will both work nicely in this blondie recipe. If using molasses, do not use blackstrap.
• Vanilla Bean Paste – While vanilla extract makes a suitable substitute for most recipes, I highly recommend using vanilla bean paste (or the scrapings of a vanilla pod) for this one. Vanilla is a key flavor in blondies, and you can’t achieve the same deep, vanilla notes with an extract.
• Ruby Chocolate – You’ll need about 150 grams, or 1 US cup, of ruby callets. Chopped ruby chocolate bars will also work. If you can’t find ruby chocolate you can substitute white chocolate chips or chopped white chocolate, but your blondies will be sweeter and will lack the distinctive berry notes (and pretty pink color!) of ruby chocolate.

Why Cardamom?

Cardamom is a spice made from the seeds of plants in the ginger family. It has a complex, spicy-sweet flavor profile, making it popular in everything from savory Indian dishes to baked goods like cakes, breads, cookies, and buns. (Swedish cardamom buns are one of my personal favorites!)

While whole cardamom pods work best in sauces and curries (they’re fresher, and distribute the flavor more evenly into liquid), ground cardamom is a convenient choice for baking. I love the way cardamom creates warm, spicy notes without overpowering the other ingredients. I’ve used it in everything from brown sugar palmiers to orange almond cake to pumpkin spice whoopie pies. I also like to add a touch of ground cardamom to my homemade pumpkin spice recipe.

In addition to baking and cooking, spicy-sweet cardamom is one of my favorite scents for simmer pots, like my lime simmer pot with thyme and mint, or this chai-inspired simmer pot with vanilla and black tea.

Tips and Tricks for Making Ruby Chocolate Blondies

I enjoy gooey blondies, so I prefer to bake mine for about 35 minutes. For a more fully set blondie, bake for about 40 minutes, or until top is deeply golden brown and a toothpick/cocktail stick comes out clean.

For easy removal, line your baking tin with 2 strips of parchment in a criss-cross pattern (see the image in the recipe card below), allowing a 1-inch overhang on all sides. After baking, you can use the parchment overhang as “handles,” making transferring the blondie slab to the cutting board a breeze.

Make-Ahead and Storage Suggestions

Store leftover ruby chocolate blondies in an airtight container at room temperature for up to 3 days, or layer between sheets of parchment or wax paper and freeze in an airtight container for up to 3 months.

Other brownie and blondie recipes you might enjoy:

Brie and Cranberry Brownies
Raspberry Brownies with Cream Cheese Swirl
Nutella Brownies
Salted Caramel Blondies
Cherry Almond Blondies

And if you do make these, or any of my recipes, don’t forget to tag me @bastecutfold or use the hashtag #bastecutfold on Instagram. I always love to see what you’re making!

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