If you adore the rich, fudgy goodness of brownies but crave a fresh twist that pops with tangy brightness, then the Chocolate Rhubarb Brownies Recipe is about to become your new obsession. Imagine luscious chocolate mingling with the vibrant tartness of rhubarb, creating a flavor harmony that’s both surprising and utterly delectable. These brownies balance moist texture, deep cocoa notes, and a lively fruit contrast that makes every bite feel like a celebration of sweet and tart. Trust me, once you try this Chocolate Rhubarb Brownies Recipe, it will instantly take a coveted spot among your favorite homemade treats.
Ingredients You’ll Need
Ingredients You’ll Need
Simple, straightforward ingredients are the heart and soul of this Chocolate Rhubarb Brownies Recipe. Each one plays a vital role, whether it’s building the dense chocolate base, adding a tender crumb, or introducing that fresh tang from the rhubarb to brighten the final bite.
- Granulated sugar: Adds essential sweetness and helps create a moist crumb texture.
- Vegetable oil: Keeps the brownies tender and rich without weighing them down.
- Large eggs: Bind everything together and provide structure for the brownies.
- Vanilla extract: Enhances the chocolate flavor and adds a warm, comforting note.
- All-purpose flour: The base that gives the brownies their sturdy yet soft texture; gluten-free or almond flour can be used for a different twist.
- Cocoa powder: Delivers that deep, chocolatey flavor that defines these brownies.
- Baking powder: Helps the brownies rise just enough without becoming cakey.
- Sea salt: Balances sweetness and intensifies the overall chocolate taste.
- Diced rhubarb: Brings tartness and a subtle crunch for a refreshing surprise.
- Dark chocolate chips: Melts throughout the brownies, adding pockets of gooey richness.
- Chopped walnuts or pecans: Adds a delightful crunch and nutty flavor that complements both chocolate and rhubarb.
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 by 8 inch baking pan with parchment paper, then lightly butter the top of the paper to ensure your brownies won’t stick—this simple prep step guarantees easy removal and perfect edges.
Step 2: Combine Wet Ingredients
In a medium bowl, whisk together the granulated sugar, vegetable oil, eggs, and vanilla extract until the mixture is smooth and fully blended. This creates a luscious base for your brownie batter, where the sugar dissolves nicely into the wet ingredients, setting the stage for that tender crumb.
Step 3: Mix Dry Ingredients
In a separate large bowl, sift or whisk together the all-purpose flour, cocoa powder, baking powder, and sea salt. This ensures your brownies have even chocolate flavor and just the right lift, so no lumps or uneven spots show up in the batter.
Step 4: Combine Wet and Dry
Gently fold the wet ingredients into the dry ingredients until just combined. Be careful not to overmix; the batter will be thick and fudgy—that’s exactly what you want for dense, chewy brownies.
Step 5: Add Rhubarb, Chocolate Chips, and Nuts
Next, fold in your diced rhubarb, dark chocolate chips, and chopped walnuts or pecans. This is where the magic of the Chocolate Rhubarb Brownies Recipe really shines—juicy bits of rhubarb contrast wonderfully with pockets of molten chocolate and crunchy nuts.
Step 6: Bake Your Brownies
Pour the batter into your prepared pan and smooth out the surface. Bake for 20 to 25 minutes, or until a toothpick inserted into the center comes out mostly clean (a few moist crumbs are perfect). If you’re using frozen rhubarb, add an extra 10 to 15 minutes to the bake time to ensure everything cooks through.
Step 7: Cool and Serve
Allow the brownies to cool in the pan for at least 10 minutes—this resting time helps them set perfectly. Then, cut into 9 generous squares and prepare to enjoy these fudgy treasures warm or at room temperature.
How to Serve Chocolate Rhubarb Brownies Recipe
Garnishes
For a stunning presentation, sprinkle a little powdered sugar on top or add a few extra rhubarb pieces glazed with a touch of honey. A dollop of whipped cream or a scoop of vanilla ice cream can elevate the Chocolate Rhubarb Brownies Recipe to dessert perfection.
Side Dishes
Pair these brownies with a fresh berry salad or a simple cup of espresso. The brightness of the fruit or the rich coffee contrasts delightfully with the deep chocolate and tart rhubarb, balancing flavors beautifully.
Creative Ways to Present
Try cutting the brownies into mini bite-sized squares for parties or stacking them between layers of cream cheese frosting for a playful brownie cake. You could also hollow out a few brownies and fill with mascarpone cheese and a drizzle of honey to surprise your guests.
Make Ahead and Storage
Storing Leftovers
Store your leftover Chocolate Rhubarb Brownies Recipe in an airtight container at room temperature for up to three days. Keeping them sealed maintains their moist and fudgy texture while letting the rhubarb remain fresh and vibrant.
Freezing
If you want to keep these brownies longer, wrap them tightly with plastic wrap and aluminum foil, then freeze. They can last up to 3 months in the freezer—just thaw at room temperature when you’re ready to enjoy that chocolate and rhubarb magic again.
Reheating
For a freshly baked feel, reheat individual squares in the microwave for 15 to 20 seconds or warm in a low oven for 5 to 7 minutes. This quick touch will soften the brownies and bring back that gooey, melty chocolate delight.
FAQs
Can I use frozen rhubarb in the Chocolate Rhubarb Brownies Recipe?
Yes, frozen rhubarb works just fine. Just be sure to increase the baking time by 10 to 15 minutes to allow extra moisture to cook off and the brownies to set properly.
Are these brownies gluten-free?
The traditional recipe uses all-purpose flour, but you can easily substitute gluten-free or almond flour to accommodate gluten sensitivities without sacrificing flavor or texture.
Can I substitute the nuts?
Absolutely! While walnuts or pecans add the perfect crunch, feel free to swap in your favorite nuts, seeds, or even leave them out if you prefer a nut-free treat.
How tart will the rhubarb be in these brownies?
The rhubarb adds a subtle tang that complements the richness of the chocolate rather than overpowering it. It creates a lovely balance, giving the brownies a unique and refreshing twist.
Can I make the batter ahead of time?
You can prepare the batter and store it in the refrigerator for up to 24 hours before baking. Just give it a gentle stir before pouring into the pan to ensure ingredients are well mixed.
Final Thoughts
This Chocolate Rhubarb Brownies Recipe is a wonderful treat that brings together the best of rich chocolate and tangy fruit. It’s perfect for sharing with friends or enjoying as a special indulgence on your own. Give it a try—you’ll love how simple ingredients transform into an extraordinary dessert full of contrasts and delight.
Print
Chocolate Rhubarb Brownies Recipe
- Total Time: 35 minutes
- Yield: 9 brownies 1x
- Diet: Vegetarian
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
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.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
