These ruby chocolate blondies are made with ruby chocolate, a naturally pink chocolate that tastes like a mix of white chocolate and raspberries. Learn more about this unique sweet and tart ingredient in the blog post, as well as more tips, tricks, and FAQs on how to make these unique, pink-crumbed blondies.
Read the Post >Brownies, blondies & bars
Sarah Kieffer Brownies
These brownies are from famed food blogger Sarah Kieffer’s 100 Cookies and The Vanilla Bean Baking Book cookbooks! They are VERY similar to boxed mix brownies, with a light-yet-chocolaty, fudgy-yet-chewy texture with a shiny top that crinkles and flakes when sliced.
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White Chocolate Brownies
Just like regular chocolate brownies, these white chocolate brownies are tender-yet-chewy, with a glossy sugar top that flakes when sliced. They only difference? They have the sweet toasted milk flavor of white chocolate! Access the recipe by supporting Hummingbird High on Patreon!
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Stella Parks Brownies
These are Stella Parks’ brownies from her cookbook, BraveTart: Iconic American Desserts! The brownies are super rich and decadent thanks to ingredients like brown butter and espresso powder. They are slightly thicker than regular brownies, with an intense fudgy texture and a shiny, glossy top that flakes when sliced.
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Claire Saffitz Brownies
These are the Malted “Forever” Brownies from Claire Saffitz’s cookbook, Dessert Person! The brownies are made with malted milk powder and milk chocolate, giving them a unique flavor similar to malted milk ball candy. They are extra chewy and dense thanks to a handful of unique techniques in the recipe!
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My Best Fudgy Brownies Recipe
My best fudgy brownies are super moist, fudgy, and ganache-like thanks to melted chocolate and brown sugar in the batter. They have just a little bit of chew and a paper thin sugar top that flakes when sliced. The recipe is made in an 8-inch square pan and is mixed by hand—no electric mixer required!
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