Ruby KitKat Blondies are ooey gooey white chocolate blondies filled with the new Ruby KitKats for the contrast in sweet, berry and bitter chocolate flavours.
FINALLY!
Ruby KitKats have arrived in stores in Australia and I could not be happier to try them. If you don't know what ruby chocolate is, its a pink cocoa bean that has flavour similar to that of berry and dark chocolate. Its odd in that its sweet but also bitter like dark chocolate with undertones of berry. Does that make sense?
I felt combining the berry and dark chocolate-type flavour would pair perfectly with my white chocolate blondies (Or white chocolate brownies, which ever name you prefer) for that contrast in sweet, gooey, crunchy and berry.
The end result?
Buttery, gooey, sweet, crunchy, bitter, berry and chewy goodness. The key is to slightly under bake these white chocolate blondies for the gooey middle with the chewy outsides. Also make sure you beat the eggs and sugar together well for that gorgeous crinkly top!
If ruby chocolate isn't available in your country yet you could replace the ruby KitKats for any other KitKat flavour you like.
I hope you enjoy these Ruby KitKat Blondies and I truly hope you give this recipe a go and remember to rate and report back your results in the comments below. I love reading your comments! Also #lightscamerabake on Instagram for a chance to be featured and don’t forget to subscribe to my YouTube Channel for more fun baking videos!
Ruby KitKat Blondies
Ingredients
- ⅔ Cup Butter (150g)
- 1 and ⅓ Cups White Chocolate (250g)
- 2 Large Eggs
- 2 teaspoon Vanilla Extract
- ¾ Cup Sugar (150g)
- ½ Cup Brown Sugar (90g)
- 2 Cups All Purpose Flour (240g)
- 1 teaspoon Baking Soda
- 166 g Ruby KitKats
- ½ Cup White Chocolate Chips (Optional) (90g)
Instructions
- Preheat the oven to 180°C (350°F) and line an 9"x9" baking tin with baking paper.
- Melt the butter and white chocolate together.
- Beat the brown sugar, sugar, egg and vanilla extract together until light and fluffy.
- Mix in the chocolate mixture.
- Stir in the flour and baking soda (and chocolate chips if you are adding those) and pour half of the mixture into the baking tin.
- Break off 2-4 fingers of the KitKat and set aside for the topping. Layer the rest over the base of the blondie.
- Top with the remaining blondies mixture and smooth so the KitKats are completely covered.
- Break the remaining KitKats and sprinkle over top of the blondies.
- Bake for 25-30 minutes.
- Should be lightly golden but still soft in the middle with light crumbs attached when a skewer is inserted.
Video
Notes
Nutrition
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