Ruby Chocolate Cheesecake Brownie

Raspberries and chocolate are a match made in heaven, so is brownie and cheesecake. So a ruby chocolate cheesecake brownie was just waiting to happen! SO GOOD

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What is ruby chocolate?

Ruby chocolate was brought to the world as a new type of chocolate back in 2017 and boy are we happy that happened! Ruby chocolate is pink chocolate with a creamy, fresh and slightly tangy flavour. The flavour is very comparable to raspberries and yoghurt. The gorgeous pink colour and distinct flavour are both thanks to the cacao bean itself, no food colouring here! 

Raspberries and chocolate are such a classic combination, so are brownies and cheesecake. This was just a match waiting to happen! The addition of fresh raspberries in the brownie batter just takes these to a whole new level. A fudgy chocolate brownie with swirls of decadent, creamy and tangy cheesecake and then those bursts of fresh raspberries… TOO GOOD!

Where can I find ruby chocolate? 

My absolute favourite shop to buy ruby chocolate is from De Notenshop. They sell the Callebaut brand, which is one of the best brands of chocolate you can find. Selling ruby chocolate is not common in supermarkets in the Netherlands yet, so I would highly recommend ordering from De Notenshop. 

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How do I get fudgy brownies? 

If you stick to the oven temperature and baking time in this recipe, you should be on the perfect path towards ultra fudgy brownies! These brownies are baked on a slightly lower oven temperature than usual because we don’t want to overbake that cheesecake swirl and want to keep the white of the cheesecake swirl actually white. It’s all about the contrast in colours with this brownie. 

Won’t I lose that crackly top when the oven temperature is lower than usual? 

Nope! That is why we fluff up the eggs and sugar until they are extra pale and fluffy, this is the part of the recipe which is so important to get that signature crackly brownie top, so don’t you dare skip this step…. 

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