Raspberry Rubies

I make no excuses for saying that this is an experimental bake, one of several recent bakes that I’ve chosen to label as a “Work in Progress”. I began baking late in life and there are so many great bakes I’ve yet to bake, or maybe create. I enjoy creating or just baking so many different things that I rarely repeat any bakes. So, I’m relying on you dear people out there to have a go, to correct and to develop with me. Please let me know your findings.

Makes: 12 – 24 depending on the size you cut, the tin used and how successful the bake is.

Time: Prep: 30 – 40 minutes. Baking: 40 – 55 minutes. Topping: 10 – 12 minutes.

Level: Has a few interesting moments

Tin: I used a 12” x 10”, but a 12” x 9” would be OK.

Main ingredientsComments – This was based on a previous brownie recipe using a smaller tin. As mine was slightly larger, I increased the ingredient amounts, which may have been a mistake.
100g white chocolate chips
100g ruby chocolate chipsThis has an interesting, slightly tangy, flavour. If you can’t get any,  you can use 200g white.
75g plain flourI used 100g.
½ tsp baking powderI used ¾ – the bake rose quite high in the tin, so stick with ½ tsp.
Pinch of salt
100g raspberriesI used 50g, but only because that was all that was left on our raspberry canes in the garden until I went to Sainsbury’s later.
375g unsalted butterI used 400g, which was probably OK.
5 eggsI added in an extra yolk to make it even richer.
450g golden caster sugarI used 475g.
1 tsp vanilla extractI used 2 because I like it.
Topping ingredients 
100g Ruby chocolate
30g butter
Freeze dried raspberriesI didn’t weigh these, just sprinkled on from a tube. Used about a third of the tube.
1. Preheat your oven to 170°C / Fan 150°C / 325°F /Gas 3. Butter and line the tin with parchment paper or aluminium foil, leaving some overhang for easy removal, and set aside.   
2. Put the chocolate in a heat proof bowl over a pan of simmering water and let it slowly melt while you get on with the recipe.   
3. Sift the flour, baking powder and salt together into a medium bowl. Drop in the raspberries and give them a shake around. Set aside.   
4. Break the eggs into a large bowl then add the sugar and vanilla extract. Beat together with an electric mixer on a fast setting. Keep going until you have a rich, thick mixture.  Or mix by hand if you really want the exercise.
5. Let the melted chocolate cool a little then add it into the above mixture. Either mix it by hand or give it a couple of minutes on medium speed with the electric mixer.   
6. Stir in the flour and raspberries. Then pour the mixture into the baking tray.By just stirring, you’ll keep the raspberries whole.
7. Tap the tray a couple of times on your work surface to settle the mixture and release any air. Bake for 40 – 55 minutes.I apologise for the uncertainty over the time. It took a lot longer than I expected and I had to resort to making a spoon sized hole in the crust to check the lower part of the bake. I also covered the tray with foil for the final 15 minutes as it was darkening and getting crispy.     
8. Remove from the oven and allow it to cool in the tin for at least 30 minutes.  If you think you might have overbaked it, then remove it sooner.  
9. When it has cooled fully and is reasonably firm you may want to invert it onto a wire rack and use the flatter “bottom” for the topping.  I had to trim away the crunchy edges, caused by it being in the oven for longer than expected in order for the middle to bake.
10. Melt the chocolate and butter in a bain marie, as above. Spoon or pour the topping over the baked “slab” then add the freeze dried raspberries. Once this has dried and set, cut the slab into pieces, using a serrated knife.   

There is one other very important thing I need to say….. Despite this being experimental, despite a few “technical gliches”, despite me being a bit unsure…. this bake tastes great. The texture was fantastic too (after cutting off a few bits here and there.) It’s definitely worth giving it a go. If you do, please let me know what you think.