If you’re searching for a unique twist on your classic dessert lineup, the Chocolate Rhubarb Brownies Recipe is about to become your new obsession. Rich, fudgy chocolate brownies meet the tangy, vibrant pop of fresh rhubarb in a way that’s simply irresistible. Every bite brings a perfect balance of deep cocoa flavor complemented by the bright bursts of rhubarb, creating a dessert that’s both comforting and refreshingly unexpected. Whether you’re baking for a family gathering or just treating yourself, this recipe delivers scrumptious, memorable results that will have everyone asking for seconds.
Ingredients You’ll Need
The beauty of this Chocolate Rhubarb Brownies Recipe lies in its simplicity—just a handful of common ingredients come together to create an extraordinary flavor experience. Each element plays a crucial role, from the rich cocoa powder that gives the brownies their chocolatey depth, to the fresh rhubarb adding a tangy surprise, and the nuts for a satisfying crunch.
- 1 cup granulated sugar: Sweetness to balance the tart rhubarb and intensify the chocolate flavor.
- 1/2 cup vegetable oil: Keeps the brownies moist and tender without overpowering other flavors.
- 2 large eggs: Provide structure and help bind all the ingredients together.
- 1 teaspoon vanilla extract: Adds warmth and enhances the chocolate’s richness.
- 1/2 cup all-purpose flour: The base for the brownies; feel free to substitute gluten-free or almond flour if desired.
- 1/3 cup cocoa powder: The star ingredient that imparts the deep chocolate flavor.
- 1/2 teaspoon baking powder: Helps the brownies rise just enough for a tender crumb.
- 1/2 teaspoon sea salt: Balances and heightens the sweetness and chocolate notes.
- 1 cup rhubarb, diced small: Provides a fresh, tart pop that contrasts beautifully with the chocolate.
- 1/2 cup dark chocolate chips: Melts into pockets of gooey chocolate goodness.
- 1/2 cup chopped walnuts or pecans: Adds delightful crunch and a nutty undertone.
How to Make Chocolate Rhubarb Brownies Recipe
Step 1: Prep Your Oven and Pan
Start by preheating your oven to 375°F (190°C). Line an 8×8 inch baking pan with parchment paper, then lightly butter the top—this extra step ensures the brownies won’t stick and come out perfectly every time.
Step 2: Mix the Wet Ingredients
In a medium bowl, whisk together the granulated sugar, vegetable oil, eggs, and vanilla extract until the mixture is smooth and well combined. This silky blend is the base that gives your brownies their luscious texture.
Step 3: Combine the Dry Ingredients
Next, in a separate large bowl, whisk together the flour, cocoa powder, baking powder, and sea salt. This step ensures that the dry components are evenly blended for a consistent brownie batter.
Step 4: Bring Wet and Dry Together
Pour the wet ingredients into the dry ingredients and gently stir just until combined. The batter will be thick—that’s exactly what you want for rich brownies. Resist the urge to overmix; this keeps the texture tender and fudgy.
Step 5: Fold in the Rhubarb, Chocolate Chips, and Nuts
Now for the magic—fold in the diced rhubarb, dark chocolate chips, and chopped walnuts or pecans. This step evenly distributes the flavors and textures, ensuring every bite is a delightful surprise.
Step 6: Bake to Perfection
Pour the batter into the prepared pan, smoothing the top with a spatula. Bake for 20 to 25 minutes, or until a toothpick inserted in the center comes out mostly clean. If you’re using frozen rhubarb, just extend the baking time by 10 to 15 more minutes to make sure everything cooks through beautifully.
Step 7: Cool and Serve
Once baked, remove your brownies from the oven and let them cool in the pan for at least 10 minutes. This resting time helps them set up nicely before you cut into 9 squares. Serve warm or at room temperature—the choice is yours, and both are absolutely divine.
How to Serve Chocolate Rhubarb Brownies Recipe
Garnishes
Elevate your Chocolate Rhubarb Brownies Recipe by adding a light dusting of powdered sugar right before serving. A dollop of whipped cream or a scoop of vanilla ice cream pairs wonderfully as well, adding a creamy contrast to the brownie’s rich texture.
Side Dishes
These brownies shine on their own but can be beautifully paired with fresh berries or a simple fruit salad to complement the tangy rhubarb. For grown-up gatherings, a cup of strong coffee, espresso, or even a glass of red wine can amplify the flavor experience wonderfully.
Creative Ways to Present
Looking for a show-stopping presentation? Serve brownies layered in a dessert trifle glass with alternating layers of whipped cream and berry compote. Alternatively, cut the brownies into bite-sized squares and serve them with toothpicks at parties for a fun finger-food version.
Make Ahead and Storage
Storing Leftovers
Store your leftover brownies in an airtight container at room temperature for up to three days. This keeps them moist and delicious while maintaining the perfect fudgy texture.
Freezing
If you want to keep these brownies fresh for longer, freeze them in a sealed container or tightly wrapped in plastic wrap for up to two months. Thaw at room temperature before serving.
Reheating
Warm up brownies gently in the microwave for 15–20 seconds, or pop them in a preheated oven at 300°F (150°C) for about 5 minutes to revive their gooey warmth and enhance those chocolatey flavors.
FAQs
Can I use frozen rhubarb for this Chocolate Rhubarb Brownies Recipe?
Yes, frozen rhubarb works perfectly well, just remember to increase the baking time by 10 to 15 minutes to ensure it cooks through and doesn’t leave excess moisture.
What if I don’t have walnuts or pecans?
No problem at all! You can omit the nuts entirely or substitute with any other nuts you love, such as almonds or hazelnuts, or even add seeds for a different crunch.
Can I substitute the vegetable oil with butter?
Certainly! Melted butter will add a richer flavor and slightly denser texture. Replace the vegetable oil with an equal amount of melted butter for a lovely variation.
Is it possible to make these brownies gluten-free?
Absolutely. Swap out the all-purpose flour for a gluten-free blend or almond flour, just keep an eye on the batter’s consistency as it might need a slight adjustment in liquid.
How tart will the rhubarb make the brownies?
The rhubarb adds a subtle yet captivating tang that perfectly balances the intense chocolate. It’s not overwhelming but enough to surprise and delight your taste buds.
Final Thoughts
This Chocolate Rhubarb Brownies Recipe is a delightful way to elevate your dessert game with minimal fuss. The combination of rich chocolate, tart rhubarb, and crunchy nuts creates an unforgettable bite every time. I encourage you to try this recipe—you might just find your new favorite homemade treat that brings joy and a touch of adventure to your baking routine.
Print
Chocolate Rhubarb Brownies Recipe
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 9 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
Delight in these rich and moist Chocolate Rhubarb Brownies, combining the tartness of fresh rhubarb with the deep flavors of cocoa and dark chocolate chips. Perfect for a unique twist on a classic favorite, these brownies are enhanced with a crunchy nutty texture from walnuts or pecans.
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
- Preheat Oven and Prepare Pan: Preheat your oven to 375°F (190°C). Line an 8×8 inch baking pan with parchment paper and lightly butter the parchment to prevent sticking.
- Mix Wet Ingredients: In a medium bowl, whisk together the sugar, vegetable oil, eggs, and vanilla extract until the mixture is smooth and fully combined.
- Combine Dry Ingredients: In a separate large bowl, whisk together the flour, cocoa powder, baking powder, and sea salt until evenly blended.
- Make Batter: Add the wet ingredients to the dry ingredients and stir just until incorporated, taking care not to overmix. The batter will be thick.
- Fold in Add-ins: Gently fold in the diced rhubarb, dark chocolate chips, and chopped walnuts or pecans until evenly distributed throughout the batter.
- Pour and Bake: Pour the batter into the prepared pan and smooth the top with a spatula. Bake for 20–25 minutes, or until a toothpick inserted in 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 let them cool in the pan for at least 10 minutes. Cut into 9 squares and serve warm or at room temperature.
Notes
- For a gluten-free option, substitute the all-purpose flour with gluten-free flour or almond flour.
- To enhance the tartness, ensure the rhubarb is fresh and diced small for even distribution.
- Do not overmix the batter to keep the brownies tender and fudgy.
- Adjust baking time if using frozen rhubarb to ensure brownies are fully cooked.
- Walnuts or pecans can be omitted or replaced with your preferred nuts or seeds.
