Cardamom and Ruby Chocolate Blondies
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A cocoa-free sibling of the traditional chocolate brownie, blondies are my favorite gooey, buttery bar cookie treat. Spiced with ground cardamom and filled with pink ruby chocolate callets, these cardamom and ruby chocolate blondies offer a unique spin on traditional blonde brownies.
Why Make These Ruby Chocolate Blondies?
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.
Key Ingredients for Making Ruby Chocolate Blondies
- 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. While whole cardamom pods work best in sauces, curries, and simmer pots, ground cardamom makes a better choice for baking. If you have some left over, you can use it to make brown sugar palmiers, orange almond cake, or homemade pumpkin spice.
- Leavening Agents – Baking powder acts as a leavening agent. An egg also helps the batter to rise—allow it to come up to room temperature so it blends smoothly with the other ingredients.
- Unsalted Butter – Before getting started, soften the butter so it blends easily with the other ingredients. I prefer to bake with unsalted butter; if using salted, reduce or omit the salt from the batter.
- Light Brown Sugar – I tested this recipe with light brown sugar; you can substitute another dark, moist sugar such as dark brown sugar or muscovado sugar for deeper notes of caramel and molasses.
- Molasses or Black Treacle – Both molasses and black treacle are dark, thick, sweet syrups. 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, which is too bitter for baking.
- 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) here. Vanilla is a key flavor in blondies, and you can’t achieve the same deep, vanilla notes with an extract. Avoid cheap imitation vanilla flavorings.
- 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.
Tips and Tricks for Making Ruby Chocolate Blondies
- Vary the baking time. 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.
- Line the tin. For easy removal, line your tin with strips of parchment in a criss-cross pattern, allowing an overhang on all sides. After baking, use the parchment overhang as “handles,” to transfer the blondies to a cutting board.
Cardamom and Ruby Chocolate Blondies
- Total TimeAbout 1 hour
- Yield16 blondies 1x
Spiced with ground cardamom, these ruby chocolate blondies offer a unique spin on traditional blonde brownies.
Ingredients
160 grams all-purpose flour (1 1/4 cups)
1 1/2 teaspoons ground cardamom
1 teaspoon baking powder
1/2 teaspoon kosher salt
113 grams unsalted butter (1/2 cup), softened
200 grams light brown sugar (1 cup, packed)
1 large egg, at room temperature
30 milliliters whole milk (2 tablespoons)
20 grams molasses, or black treacle (1 tablespoon)
1 teaspoon vanilla bean paste
150 grams ruby chocolate callets (5 1/4 ounces; about 1 cup)
Instructions
Preheat oven to 350° F (176° C). Line an 8 x 8-inch square baking tin with parchment, allowing a 1-inch overhang on all sides.
In a medium bowl, whisk together all-purpose flour, ground cardamom, baking powder, and kosher salt.
In a separate bowl or the bowl of a stand mixer, mix butter on high speed until smooth and creamy, about 30 seconds. Mix in the light brown sugar, followed by the egg, whole milk, molasses, and vanilla bean paste, about 30 seconds more.
With a rubber spatula, fold in the dry ingredients until just combined.
Fold in the ruby chocolate, reserving a few callets for decoration.
With a rubber spatula, spread batter evenly into prepared tin.
Press reserved ruby chocolate callets on top.
Bake in preheated oven for 35-40 minutes, or until golden brown and a toothpick comes out mostly clean, and the center no longer jiggles.
Allow blondies to cool completely in the tin. Slice into squares and serve.
Store leftover ruby chocolate blondies in an airtight container at room temperature for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 35-40 minutes
- Category: Brownies and Traybakes
- Method: Oven
Make-Ahead and Storage Suggestions
To freeze: Layer blondies between sheets of parchment or wax paper and freeze in an airtight container for up to three 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!
