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
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 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.
