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Chocolate Rhubarb Brownies Recipe

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  • Author: Emily
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Total Time: 30 minutes
  • Yield: 9 servings 1x
  • Category: Desserts
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Description

These Chocolate Rhubarb Brownies combine rich chocolate flavor with the subtle tang of rhubarb, studded with melty chocolate chips and crunchy nuts. Moist, fudgy, and simple to make, they are the perfect dessert or snack for anyone who loves a twist on classic brownies. Ready in just 30 minutes, this recipe is flexible for gluten-free or nut preferences and showcases spring rhubarb beautifully.

Ingredients

Units Scale

Wet Ingredients

  • 1 cup granulated sugar
  • 1/2 cup vegetable oil
  • 2 large eggs
  • 1 teaspoon vanilla extract

Dry Ingredients

  • 1/2 cup all-purpose flour (can substitute gluten-free or almond flour)
  • 1/3 cup cocoa powder
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon sea salt

Add-Ins

  • 1 cup rhubarb, diced small
  • 1/2 cup dark chocolate chips
  • 1/2 cup chopped walnuts or pecans

Instructions

  1. Prep Oven and Pan: Preheat your oven to 375°F (190°C). Line an 8×8 inch baking pan with parchment paper and lightly butter the top to prevent sticking.
  2. Combine Wet Ingredients: In a medium bowl, whisk together the sugar, vegetable oil, eggs, and vanilla until smooth and fully combined.
  3. Mix Dry Ingredients: In a separate large bowl, whisk the flour, cocoa powder, baking powder, and sea salt until evenly blended.
  4. Combine Wet and Dry: Add the wet ingredients to the dry ingredients. Stir just until incorporated, being careful not to overmix. The batter will be quite thick.
  5. Add Rhubarb, Chocolate Chips, and Nuts: Fold in the diced rhubarb, chocolate chips, and walnuts or pecans until they are evenly distributed throughout the batter.
  6. Bake: Pour the batter into the prepared pan and smooth the top. Bake for 20–25 minutes, or until a toothpick inserted into the center comes out mostly clean. If using frozen rhubarb, increase baking time by 10–15 minutes.
  7. Cool and Serve: Remove brownies from the oven and allow to cool in the pan for at least 10 minutes. Cut into 9 squares and serve warm or at room temperature.

Notes

  • If using frozen rhubarb, add 10–15 minutes to the baking time, and be sure to thaw and dry it thoroughly to avoid soggy brownies.
  • Do not overbake; brownies should remain moist and fudgy.
  • You can substitute gluten-free or almond flour for the all-purpose flour.
  • Feel free to use either walnuts or pecans, or omit nuts altogether for an allergy-friendly version.

Nutrition

  • Serving Size: 1 brownie (1/9th of recipe)
  • Calories: 260
  • Sugar: 21g
  • Sodium: 115mg
  • Fat: 15g
  • Saturated Fat: 4.5g
  • Unsaturated Fat: 9g
  • Trans Fat: 0g
  • Carbohydrates: 31g
  • Fiber: 3g
  • Protein: 4g
  • Cholesterol: 35mg

Find it online: https://emilyquickdinners.com/chocolate-rhubarb-brownies-recipe/