If you’re looking for a dessert that perfectly balances rich indulgence with a tart surprise, this Chocolate Rhubarb Brownies Recipe is exactly what you need. Imagine biting into fudgy, deeply chocolatey brownies accented by bursts of tangy rhubarb and the satisfying crunch of nuts, creating a flavor combination that’s as unique as it is delicious. These brownies come together quickly, making them an effortless way to impress family or friends with something truly special.
Ingredients You’ll Need
Don’t be intimidated by the list—each ingredient plays an essential role in building the luscious texture and vibrant flavor of these brownies. From the cocoa’s deep chocolate notes to the rhubarb’s fresh tartness, these simple pantry staples come together beautifully.
- Granulated sugar: Sweetens the brownies and helps create a tender crumb.
- Vegetable oil: Adds moisture to keep the brownies perfectly fudgy.
- Large eggs: Bind the ingredients and provide structure.
- Vanilla extract: Enhances the overall flavor with warm, sweet notes.
- All-purpose flour: Provides the base for the brownies—feel free to substitute with gluten-free or almond flour for dietary needs.
- Cocoa powder: Delivers that deep, rich chocolate flavor that’s absolutely essential.
- Baking powder: Gives a slight lift to the dense batter, keeping brownies soft and tender.
- Sea salt: Balances sweetness and amplifies the chocolate taste.
- Diced rhubarb: Adds a refreshing tartness and bursts of juicy flavor.
- Dark chocolate chips: Melts slightly in the oven to enhance the chocolate intensity.
- Chopped walnuts or pecans: Bring crunch and a nutty depth to every bite.
How to Make Chocolate Rhubarb Brownies Recipe
Step 1: Prep Oven and Pan
Start by preheating your oven to 375°F (190°C). Line an 8×8 inch baking pan with parchment paper and lightly butter the top to ensure your brownies come out cleanly without sticking.
Step 2: Combine Wet Ingredients
In a medium bowl, whisk together granulated sugar, vegetable oil, eggs, and vanilla extract until the mixture is smooth and fully blended. This step is crucial for a silky batter that bakes evenly.
Step 3: Mix Dry Ingredients
In a separate, larger bowl, whisk the flour, cocoa powder, baking powder, and sea salt together until you have an even mix. This ensures the chocolate flavor and leavening are distributed perfectly.
Step 4: Combine Wet and Dry
Pour the wet ingredients into the bowl with the dry ingredients. Stir gently and just until everything is combined. Be cautious not to over mix, as this can make the brownies tough. The batter will be thick and fudgy.
Step 5: Add Rhubarb, Chocolate Chips, and Nuts
Fold the diced rhubarb, dark chocolate chips, and chopped nuts into the batter, distributing them evenly so every bite has a bit of fruit, chocolate, and crunch.
Step 6: Bake to Perfection
Transfer the batter to your prepared pan and smooth the top. Bake for 20 to 25 minutes until a toothpick inserted near the center comes out mostly clean. If using frozen rhubarb, add 10 to 15 minutes more baking time to ensure it cooks through.
Step 7: Cool and Serve
Let the brownies cool in the pan for at least 10 minutes before slicing into 9 generous squares. This resting period helps them set perfectly, making slicing easier and the texture just right.
How to Serve Chocolate Rhubarb Brownies Recipe
Garnishes
Sprinkle a light dusting of powdered sugar or cocoa powder on top for a pretty presentation. Fresh whipped cream or a dollop of crème fraîche can also add a creamy contrast that balances the tart rhubarb beautifully.
Side Dishes
These brownies pair wonderfully with a scoop of vanilla ice cream or a side of fresh berries. The cold, creamy ice cream highlights the warm, fudgy brownies and rhubarb tang, turning every bite into a comforting treat.
Creative Ways to Present
For a special occasion, serve the Chocolate Rhubarb Brownies Recipe as brownie parfaits layered with whipped cream and extra rhubarb compote. Alternatively, cut into bite-sized pieces and serve on a dessert platter alongside nuts and fruits for a stylish party treat.
Make Ahead and Storage
Storing Leftovers
Keep your brownies fresh by storing them in an airtight container at room temperature. They will stay moist and delicious for about three days, making them a perfect make-ahead treat.
Freezing
If you want to enjoy these brownies later, wrap them tightly in plastic wrap and place in a freezer-safe container. They freeze well for up to three months. Thaw overnight in the fridge for best texture.
Reheating
To enjoy brownies warm, microwave a slice for about 15 seconds or heat in a low oven (around 300°F) for 5 to 7 minutes. The chocolate will soften, and the flavors will bloom again beautifully.
FAQs
Can I substitute the rhubarb for another fruit?
Absolutely! While rhubarb offers a unique tartness, you can substitute with tart cherries or cranberries for a similar flavor profile. Keep in mind that moisture content varies, which may affect baking time.
Do I have to use nuts in this recipe?
No, nuts are totally optional. They add a nice crunch and depth, but the brownies remain delicious without them. You can also swap nuts for seeds if preferred.
What type of chocolate works best for the chips?
Dark chocolate chips are ideal here because their slight bitterness balances the sweetness and tang of the rhubarb beautifully. Feel free to adjust the percentage of cocoa based on your preference.
Can I make this recipe gluten-free?
Yes! Substitute all-purpose flour with a gluten-free blend or almond flour, but be mindful that the texture may be a little different—almond flour will yield a denser brownie.
How do I know when the brownies are done?
Insert a toothpick near the center; it should come out mostly clean with a few moist crumbs. This ensures the brownies are baked through but remain fudgy inside.
Final Thoughts
I hope you feel inspired to make this Chocolate Rhubarb Brownies Recipe your next go-to dessert. With its perfect harmony of rich chocolate and vibrant rhubarb, it’s a delightful treat that’s sure to bring smiles and maybe even some new favorite memories around the table. Go ahead, bake a batch and savor the magic!
Print
Chocolate Rhubarb Brownies Recipe
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 9 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
These Chocolate Rhubarb Brownies combine the rich, fudgy texture of classic chocolate brownies with the fresh, tangy bite of diced rhubarb, enhanced by dark chocolate chips and crunchy nuts for a delightful twist on a traditional favorite. Perfectly moist, slightly tart, and wonderfully chocolatey, they make a unique dessert or snack for any occasion.
Ingredients
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 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 they are 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 the brownies from the oven and allow to cool in the pan for at least 10 minutes. Cut into 9 squares and serve.
Notes
- If you prefer a gluten-free option, substitute all-purpose flour with your favorite gluten-free or almond flour.
- Adjust baking time if using frozen rhubarb to ensure the brownies cook through fully.
- For extra moisture, consider slightly reducing the nuts or chocolate chips amount based on preference.
- Store brownies in an airtight container at room temperature for up to 3 days or refrigerate to extend freshness.
