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
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
- 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.
