Forget everything you know about traditional chocolate brownies. This recipe, adapted from the work of Kent V. Madsen, utilizes the unique properties of Callebaut RB2 Ruby Chocolate to create a dessert that is as visually stunning as it is delicious. Unlike dark or milk chocolate, the RB2 Ruby chocolate offers a natural, intense fruitiness and fresh sour notes. This complex flavor profile is the backbone of this multi-layered dessert. We begin with a dense, fudgy Ruby Brownie base, enriched with real butter and vanilla, which provides a satisfying chew. This is layered with a crisp, buttery Sablé biscuit for texture, and crowned with a light-as-air Blackcurrant & Ruby Mousse (Crème Anglaise base). The final touch is a glossy, mirror-like RB2 Glaze that wraps the dessert in a vibrant sheen. The acidity of the blackcurrant and berry purée cuts perfectly through the richness of the chocolate and cream, creating a sophisticated balance of sweet and tart. Whether you are hosting an elegant dinner party or simply challenging your pastry skills, this RB2 Brownie is a true celebration of texture, color, and the "fourth type of chocolate.