Description
These Chocolate Rhubarb Brownies combine the tartness of fresh rhubarb with rich cocoa and dark chocolate for a decadent yet refreshing twist on classic brownies. Studded with nuts for added crunch, these moist and fudgy brownies are perfect for a unique dessert or snack.
Ingredients
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
- 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.
- Combine Wet Ingredients: In a medium bowl, whisk together the sugar, vegetable oil, eggs, and vanilla extract until smooth and fully combined.
- Mix Dry Ingredients: In a separate large bowl, whisk the flour, cocoa powder, baking powder, and sea salt until evenly blended.
- 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.
- Add Rhubarb, Chocolate Chips, and Nuts: Fold in the diced rhubarb, dark chocolate chips, and chopped walnuts or pecans until evenly distributed throughout the batter.
- 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.
- 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
- You can substitute gluten-free or almond flour in place of all-purpose flour for a gluten-free option.
- Using fresh rhubarb is preferred, but if using frozen rhubarb, increase baking time by 10-15 minutes.
- For nut-free brownies, simply omit the nuts or substitute with seeds like pumpkin or sunflower seeds.
- These brownies are delightful served slightly warm with a scoop of vanilla ice cream.
- Make sure not to overmix the batter to keep the brownies tender and fudgy.
