Raspberry Cosmic Blondies

1. Grease and line an 8" by 8" square baking pan and set aside. Preheat oven to 350 F.
2. Melt the ruby chocolate and butter over a double boiler, or in microwave by heating and stirring every 30 seconds until the chocolate melts. Set aside to cool slightly.
3. Whip the eggs, sugar and salt in the bowl of a stand mixer fitted with the whisk attachment, for 3-5 minutes until light and fluffy.
4. Add the flour, mix to combine.
5. Add the cooled melted ruby chocolate/butter and mix to combine, then fold in the raspberries with a silicone spatula.
6. Transfer the blondies batter into the greased baking pan and bake on the middle rack for 20-25 minutes until the edges are set and slightly brown. Remove from the oven and set aside to cool.
7. Combine the white chocolate and heavy cream in a microwave safe bowl. Heat in the microwave on 30-second intervals, stirring in between each until the chocolate melts.
8. Pour the ganache over the cooled blondies layer and top with sprinkles. Set aside to set at room temperature or place into the refrigerator for 30 minutes, before slicing and serving. Enjoy!