• 170 grams unsalted butter, melted

  • 225 grams brown sugar

  • 2 teaspoons vanilla extract

  • 1 large egg

  • 210 grams plain flour

  • 150 grams Ruby Chocolate Chips

  • 55 grams frozen raspberries



  1. Preheat the oven to 160 C (320 F). Grease and line an 8 inch square baking tin with baking or parchment paper, ensuring two sides overhang.

  2. In a large mixing bowl, add the melted butter and sugar and gently whisk together. Add the vanilla extract and stir.

  3. Add the egg and mix until combined. Stir in flour and white chocolate chunks. Fold in the frozen raspberries. Pour the batter in prepared tin, smooth the top and place in the oven.

  4. Bake pinkies for approximately 30 minutes or until golden on the edges and a skewer inserted in the middle comes out clean. Leave in pan to cool completely.

  5. Cut into squares to serve, enjoy with freshly whipped cream or ice cream!





Ruby Chocolate:

Craigend Road, Stow,

The Scottish Borders


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