Chocolate Rhubarb Brownies Recipe
If you love classic brownies with a twist, you’re about to become obsessed with Chocolate Rhubarb Brownies. This recipe takes the beloved fudgy, chocolatey treat and lifts it into a new dimension with tangy pops of fresh rhubarb. Every bite is perfectly moist, harmonizing the deep richness of cocoa and chocolate chips with the bright, compelling zing of rhubarb. It’s the kind of simple, irresistible dessert you’ll reach for when you crave something special but still want easy, crowd-pleasing comfort.
Ingredients You’ll Need
The straightforward ingredient list for these brownies is the secret to both their ease and deliciousness. Each component has a job: adding richness, ensuring ultra-fudgy texture, delivering deep chocolate flavor, or layering in bursts of fruit and a hint of tang. Here’s what you’ll gather:
- Unsalted butter (1/2 cup, melted): Provides rich, silky texture and that classic brownie flavor base.
- Granulated sugar (1 cup): Sweetens and helps create that signature brownie crackle on top.
- Large eggs (2): Bind everything together for a tender, chewy bite.
- Vanilla extract (1 teaspoon): Brings a warm, aromatic depth to the chocolate profile.
- Unsweetened cocoa powder (1/3 cup): The secret to that intensely chocolatey foundation—use a good quality powder for best results.
- All-purpose flour (1/2 cup): Keeps the texture dense and fudgy, not cakey.
- Salt (1/4 teaspoon): Enhances all the flavors and prevents the brownies from tasting flat.
- Fresh rhubarb, finely chopped (1 cup): Adds juicy pockets of tartness that cut through the sweetness.
- Semisweet chocolate chips (1/2 cup, optional): Take things up a notch for chocolate lovers—add them for gooey pools of melted chocolate throughout.
How to Make Chocolate Rhubarb Brownies
Step 1: Prepare Your Pan and Preheat
Kick things off by setting your oven to 350°F (175°C) and taking a moment to either grease or line your 8×8-inch pan with parchment paper. A lined pan makes for the easiest removal and neatest squares; you’ll thank yourself later.
Step 2: Mix the Wet Ingredients
In a medium bowl, whisk together the melted butter and sugar until the mixture looks glossy and combined. Then add the eggs and vanilla extract, giving everything another good whisk. This step builds the rich, cohesive base your Chocolate Rhubarb Brownies need.
Step 3: Stir In Cocoa, Flour, and Salt
Now, sprinkle the cocoa powder, flour, and salt over your butter-egg mixture. Stir just until you don’t see any more dry streaks. Overmixing here is a big no-no; stopping while a few streaks remain ensures your brownies stay extra fudgy.
Step 4: Fold in Rhubarb (& Chocolate Chips!)
Switch to a spatula and gently fold in the chopped rhubarb. If you’re feeling decadent, toss in those semisweet chocolate chips too. You want the rhubarb evenly dotted throughout—these juicy bits are the surprise element in every slice!
Step 5: Bake to Perfection
Pour the batter into your prepared pan and smooth the top. Slide the pan into the oven and bake for 28–32 minutes. You’re aiming for a toothpick inserted near (but not in) the center to come out smeared with a few moist crumbs. Resist overbaking—they’ll set up as they cool!
Step 6: Cool and Slice
Let the brownies cool completely in the pan before running a knife around the edge and lifting them out. For the sharpest edges and densest fudge factor, pop the pan in the fridge for an hour or two before slicing. Your patience will absolutely be rewarded.
How to Serve Chocolate Rhubarb Brownies
Garnishes
Turn each square into a mini celebration with simple toppings. A dusting of powdered sugar highlights the cracks and crevices, while a drizzle of melted chocolate brings extra decadence. For a burst of color and tang, scatter tiny bits of fresh rhubarb or a few fresh berries right before serving.
Side Dishes
These brownies are heavenly on their own but pair beautifully with light accompaniments. Offer them with a scoop of vanilla ice cream or fluffy whipped cream to contrast the rich, deep chocolate. For a grown-up twist, try placing them alongside a tart berry compote or creamy Greek yogurt.
Creative Ways to Present
Chocolate Rhubarb Brownies shine not just in squares but as a showstopper in a dessert spread. Stack them high on a rustic board for picnic charm, or cut into bite-sized cubes for a brownie “flight.” Feeling fancy? Layer chunks in a glass with mascarpone or custard for a unique brownie trifle that’s worthy of any special occasion.
Make Ahead and Storage
Storing Leftovers
Store any leftover brownies in an airtight container at room temperature for up to three days. If your kitchen is particularly warm, you can pop them into the fridge to preserve that fudge-like texture longer; just allow them to come back to room temperature before serving for the best mouthfeel.
Freezing
Chocolate Rhubarb Brownies freeze brilliantly. Wrap individual squares tightly in plastic wrap and slide them into a freezer bag or container. Freeze for up to two months, and thaw overnight in the fridge or on the counter when you’re ready for a treat.
Reheating
Bring brownies to room temperature before serving for the ideal texture. For extra gooeyness, microwave one brownie for 10–15 seconds. If you’re reheating several, warm them, loosely covered, in a 300°F oven for about five minutes—your kitchen will smell irresistible.
FAQs
Can I use frozen rhubarb in Chocolate Rhubarb Brownies?
Absolutely! If using frozen rhubarb, don’t thaw it—just toss the frozen pieces straight into the batter. This way, the extra moisture won’t seep out and make your brownies soggy.
What if I don’t have chocolate chips?
No worries! The brownies are fantastic as-is, but you can chop up any chocolate bar you have on hand or simply enjoy the original, cocoa-rich version without chips.
How do I know when the brownies are done?
Start checking at the 28-minute mark. Insert a toothpick near the center: if it comes out with a few moist (but not wet) crumbs, they’re ready. Remember, the brownies will set as they cool.
Can I make gluten-free Chocolate Rhubarb Brownies?
Yes! You can easily swap the all-purpose flour for a 1:1 gluten-free blend. The result is still rich and fudgy, with all the same tangy rhubarb pops.
What’s the best way to slice brownies cleanly?
For perfect edges, make sure the brownies are completely cooled (or even chilled). Use a sharp knife, and wipe the blade clean between cuts—this simple trick guarantees picture-worthy squares every time.
Final Thoughts
If you’re yearning for a brownie that’s both familiar and delightfully fresh, don’t let Chocolate Rhubarb Brownies pass you by. Each bite is proof that a little twist on a classic can surprise and satisfy in all the best ways. Gather your ingredients, preheat your oven, and treat yourself to a batch today—you’ll be sharing this new favorite with friends and family in no time.
Print
Chocolate Rhubarb Brownies Recipe
- Total Time: 40 minutes
- Yield: 9 brownies 1x
- Diet: Vegetarian
Description
Indulge in the perfect combination of rich chocolate and tangy rhubarb with these decadent Chocolate Rhubarb Brownies. A fudgy treat that’s easy to make and even easier to enjoy!
Ingredients
For the Brownies:
- 1/2 cup unsalted butter, melted
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/3 cup unsweetened cocoa powder
- 1/2 cup all-purpose flour
- 1/4 teaspoon salt
- 1 cup fresh rhubarb, finely chopped
- 1/2 cup semisweet chocolate chips (optional)
Instructions
- Preheat the oven: Preheat the oven to 350°F (175°C) and grease or line an 8×8-inch baking pan with parchment paper.
- Mix wet ingredients: In a medium bowl, whisk together melted butter and sugar. Add eggs and vanilla, mix until smooth.
- Add dry ingredients: Stir in cocoa powder, flour, and salt until just combined.
- Fold in rhubarb: Gently fold in chopped rhubarb and chocolate chips (if using).
- Bake: Pour batter into the pan, spread evenly, and bake for 28–32 minutes until a toothpick comes out with a few moist crumbs.
- Cool and slice: Cool completely before slicing into brownies.
Notes
- The tart rhubarb adds a subtle tang and moisture to the rich chocolate base.
- For a fudgier texture, slightly underbake and chill before cutting.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 brownie
- Calories: 210
- Sugar: 20g
- Sodium: 95mg
- Fat: 11g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 45mg
