Ruby Chocolate KitKat Blondies Recipe

Ruby KitKat Blondies are gooey white chocolate blondies studded with the new Ruby KitKats, creating a delightful contrast of sweet, berry-like and slightly bitter chocolate flavours.

At last—Ruby KitKats are in Australian stores, and I couldn’t wait to bake with them. If you’re not familiar with ruby chocolate, it has a natural pink hue and a flavour profile that sits between sweet white chocolate and tart berry notes with a touch of cocoa bitterness. It’s an unusual but delicious balance that pairs beautifully with a rich, white chocolate blondie.

I decided to fold the ruby KitKats into my white chocolate blondie base to get a contrast of textures and flavours—soft and gooey blondie, crunchy wafer and the fruity-cocoa pop of ruby chocolate. You can call these white chocolate blondies or white chocolate brownies—either name works.

The result is buttery, gooey, sweet and crunchy with a pleasant bitter-berry note from the ruby chocolate. For the best texture, slightly under-bake the blondies so the centre stays gooey while the edges become chewy. Also, beat the eggs and sugars well to achieve that glossy, crinkly top.

If ruby chocolate isn’t available where you are, feel free to substitute any KitKat flavour you like—milk chocolate, dark chocolate, or even caramel-covered KitKats will work well.

I hope you enjoy these Ruby KitKat Blondies. If you try the recipe, please leave a rating and share your results in the comments—I love reading your feedback. Tag @LightsCameraBake on Instagram or use #lightscamerabake for a chance to be featured, and consider subscribing to the YouTube channel for more baking videos.

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5 from 1 vote

Ruby KitKat Blondies

Ruby KitKat Blondies are gooey white chocolate blondies filled with Ruby KitKats for a contrast of sweet, berry and slightly bitter chocolate flavours.

Prep Time
15 mins

Cook Time
25 mins

Total Time
40 mins

Course: Dessert

Cuisine: American

Servings: 16 Pieces

Calories: 273kcal

Author: Emma Burton

Ingredients

• ⅔ Cup Butter (150g)
• 1 and ⅓ Cups White Chocolate (250g)
• 2 Large Eggs
• 2 tsp Vanilla Extract
• ¾ Cup Sugar (150g)
• ½ Cup Brown Sugar (90g)
• 2 Cups All Purpose Flour (240g)
• 1 tsp Baking Soda
• 166 g Ruby KitKats
• ½ Cup White Chocolate Chips (Optional) (90g)

Metric – US Conventional

Instructions

1. Preheat the oven to 180°C (350°F) and line a 9″x9″ baking tin with baking paper.
2. Melt the butter and white chocolate together until smooth.
3. Beat the brown sugar, sugar, eggs and vanilla extract together until light and fluffy.
4. Mix the melted chocolate mixture into the egg and sugar mixture.
5. Stir in the flour and baking soda (and white chocolate chips if using). Pour half the batter into the prepared tin.
6. Break off 2–4 fingers of KitKat and set aside for the topping. Layer the remaining KitKats over the base of the blondie.
7. Top with the remaining batter and smooth so the KitKats are completely covered.
8. Break the reserved KitKat pieces and sprinkle them over the top.
9. Bake for 25–30 minutes, until lightly golden with a soft centre. A skewer should come out with a few moist crumbs attached.

Video

Notes

Ruby KitKats are used in this recipe; substitute another KitKat flavour if ruby chocolate is unavailable in your area.

Nutrition

Serving: 1 Piece |
Calories: 273 kcal |
Carbohydrates: 37 g |
Protein: 3 g |
Fat: 12 g

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