null
90X HIGHER IN POLYPHENOLS PER TABLESPOON THAN OLIVE OIL 90X HIGHER IN POLYPHENOLS PER TABLESPOON THAN OLIVE OIL 90X HIGHER IN POLYPHENOLS PER TABLESPOON THAN OLIVE OIL 90X HIGHER IN POLYPHENOLS PER TABLESPOON THAN OLIVE OIL 90X HIGHER IN POLYPHENOLS PER TABLESPOON THAN OLIVE OIL 90X HIGHER IN POLYPHENOLS PER TABLESPOON THAN OLIVE OIL 90X HIGHER IN POLYPHENOLS PER TABLESPOON THAN OLIVE OIL
90X HIGHER IN POLYPHENOLS PER TABLESPOON THAN OLIVE OIL 90X HIGHER IN POLYPHENOLS PER TABLESPOON THAN OLIVE OIL 90X HIGHER IN POLYPHENOLS PER TABLESPOON THAN OLIVE OIL 90X HIGHER IN POLYPHENOLS PER TABLESPOON THAN OLIVE OIL 90X HIGHER IN POLYPHENOLS PER TABLESPOON THAN OLIVE OIL 90X HIGHER IN POLYPHENOLS PER TABLESPOON THAN OLIVE OIL 90X HIGHER IN POLYPHENOLS PER TABLESPOON THAN OLIVE OIL
RUBY DOUBLE CHOCOLATE BROWNIES

RUBY DOUBLE CHOCOLATE BROWNIES

Published by Chocolatier Jason Vishnefske on 3rd Sep 2022

Double Chocolate Brownies with Ruby Cacao

These double chocolate brownies topped with a pink ruby glaze are soft, rich, and delightfully fudgy. The bright ruby glaze gives the standard chocolate brownie a pop of color and a fruity taste. They're easy to make at home.

Ingredients

For the Brownies:

For the Ruby Glaze:

  • 1070g Santa Barbara Chocolate ruby-pink chocolate
  • 80g grapeseed oil
  • 30g dry butter
  • 5g beetroot powder (for color)

Steps

Making the Brownies

  • Begin by gently warming the dark chocolate together with the butter until they melt smoothly. Gently heat them together until smooth, at about 113°F.
  • In a separate bowl, whisk the caster sugar with the whole eggs. Mix until well combined but don’t overwhip.
  • Gently add the egg and sugar mix into the warm melted chocolate and butter. Stir gently.
  • Slowly add the flour and stir gently until it’s just mixed.
  • Add the pecan nuts to the cookie batter after breaking them up into small pieces.
  • Pour the batter into a baking tray. Bake at 356°F for about 8 to 10 minutes. Watch the brownies – they should stay moist and fudgy.

Making the Ruby Glaze

  • Melt the ruby chocolate gently at 95°F.
  • Stir in the grapeseed oil, dry butter, and beetroot powder until smooth.
  • Keep the glaze warm at 95°F for dipping.

Assembling the Brownies

  • Once the brownies have cooled, cut them into squares or rectangles.
  • Spread the warm ruby glaze over the lower half of each brownie. Take off the extra glaze.
  • Place the dipped brownies onto a tray lined with wax paper.
  • Add toppings like sprinkles, chopped nuts, dried fruits, or even edible gold leaf for a fancy look.
  • Let the glaze cool fully and set before serving.

Extra Tips

  • The sustainable dark chocolate tastes like rich cocoa, and the ruby glaze is sweet and sour at the same time. The pink glaze makes these brownies stand out on dessert tables.
  • If you don’t have beetroot powder, you can still make the glaze – it will just be a softer pink color.
  • Use high-quality dark and ruby chocolates for the best flavor and smooth texture.
  • These brownies can be prepared a day early and kept fresh in a sealed container.

You can share these double chocolate brownies with ruby chocolate glaze at parties or just make them for yourself as a sweet treat at home. They are a treat that looks as good as it tastes because they have rich chocolate and the fruity notes of ruby chocolate.

ruby-chocolate-brownies