Chocolate Rhubarb Brownies Recipe
User Reviews
4.7
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Prep Time
10 mins
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Cook Time
20 mins
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Total Time
30 mins
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Servings
9 servings
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Calories
338 kcal
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Course
Dessert
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Cuisine
North American
Chocolate Rhubarb Brownies Recipe
Description
To prepare, sugar, vegetable oil, eggs, and vanilla are whisked together for moisture and sweetness. This wet mixture is combined with flour, cocoa powder, baking powder, and sea salt to create a thick brownie batter. The small diced rhubarb adds a tart contrast, while dark chocolate chips provide extra chocolate pockets. Chopped walnuts or pecans contribute texture and nutty flavor.
The batter is spread evenly in a lined and buttered 8x8 inch pan and baked at 375 degrees Fahrenheit for 20 to 25 minutes until a toothpick inserted comes out clean, being careful not to overbake to maintain moistness and fudginess. Cooling before cutting allows the brownies to set.
Frozen rhubarb should be thawed and well dried to avoid excessive moisture; baking time should be increased by 10 to 15 minutes if frozen rhubarb is used.
Ingredients
- 1 cup granulated sugar
- ½ cup vegetable oil
- 2 large egg
- 1 teaspoon vanilla
- ½ cup all-purpose flour can sub gluten-free or almond flour
- ⅓ cup cocoa powder
- ½ teaspoon baking powder
- ½ teaspoon salt sea salt
- 1 cup rhubarb diced small
- ½ cup dark chocolate chips
- ½ cup walnuts chopped, or pecans
Instructions
- Preheat your oven to 375 degrees. Line an 8x8 inch baking pan with parchment paper and lightly butter the top.
- In a medium-sized bowl, whisk the sugar, vegetable oil, eggs, and vanilla.
- In a large bowl, whisk the flour, cocoa powder, baking powder, and sea salt.
- Stir the wet ingredients into the dry ingredients and mix them until they are just incorporated. Add the rhubarb, chocolate chips, and nuts and mix until they are combined. The batter will be quite thick.
- Pour the batter into the prepared baking dish and spread it out so that it is even. Bake for 20-25 minutes, or just until a toothpick inserted into the middle comes out clean - see notes. Make sure not to overcook the brownies so they don't dry out.
- Remove the brownies from the oven and let them cool for at least 10 minutes. Cut them into 9 squares and ... try not to eat them all at once!
Notes
- If using frozen rhubarb, thaw and dry completely to prevent sogginess and increase baking time by 10-15 minutes.
- Do not overbake brownies to maintain moist and tender texture.
Nutrition Information
Show DetailsNutrition Facts
Serving: 9servings
Amount Per Serving
Calories 338 kcal
% Daily Value*
| Serving | 1 brownie | |
| Calories | 338kcal | 17% |
| Carbohydrates | 37g | 12% |
| Protein | 4g | 8% |
| Fat | 21g | 32% |
| Saturated Fat | 14g | 70% |
| Polyunsaturated Fat | 4g | 24% |
| Monounsaturated Fat | 3g | 15% |
| Trans Fat | 1g | 50% |
| Cholesterol | 36mg | 12% |
| Sodium | 179mg | 7% |
| Potassium | 202mg | 4% |
| Fiber | 2g | 8% |
| Sugar | 26g | 52% |
| Vitamin A | 69IU | 1% |
| Vitamin C | 1mg | 1% |
| Calcium | 72mg | 7% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.7
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