I was fairly certain I had lost my marbles when I found myself cutting up rhubarb and tossing it in with the brownie batter. I can’t stand to waste food and have been known to mix things together that sometimes work great (like these!) and sometimes … well, not everything can be perfect, right?
Speaking of perfect, these brownies are pretty much just that. I was super skeptical when they came out of the oven but an hour later they had disappeared. An hour. I know. It’s embarrassing.
But it wasn’t just me. I had a partner in crime …
My little nephew, who’s imagination had turned rhubarb stalks into baseball bats only hours earlier, and who had refused to eat the ‘baseball bats’ even after I dipped them in sugar, proclaimed that these were the best brownies ever.
He may only have 5 years of brownie eating experience but I’ll take a compliment when I can get it.
→ sidebar ← Do you remember when he and I were making strawberry ice cream when he was three? I was looking back at those pictures and can’t believe how big he’s gotten!
My favourite part of these dark chocolate brownies are the little bits of moist rhubarb. They’re not tart, like you’re probably thinking they are. It’s the texture that I really love about the rhubarb here. Rhubarb does for these brownies what carrots do for carrot cake. Trust me, it just works.
If you make these Dark Chocolate Rhubarb Brownies, make sure to snap a pic and tag @theendlessmeal on Instagram so I can like and comment on your photos. I love seeing TEM recipes you create.
- 1 cup white sugar
- ½ cup vegetable oil
- 2 large eggs
- 1 teaspoon vanilla
- ½ cup all purpose flour
- ⅓ cup cocoa powder
- ½ teaspoon baking powder
- ½ teaspoon sea salt
- 1 cup rhubarb, diced small
- ½ cup dark chocolate chips
- ½ cup chopped pecans or walnuts
- Preheat the oven to 375 degrees. Line an 8x8 inch baking pan with parchment paper and lightly butter the top.
- In a medium sized bowl whisk together the sugar, vegetable oil, eggs and vanilla. In a large bowl whisk together 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 pecans or walnuts 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 in the pan. Bake in the preheated oven for 20-25 minutes, or just until a toothpick inserted into the middle comes out clean. Make sure not to overcook the brownies so they don't dry out.
- Remove the brownies from the oven and let them cool for 10 minutes. Cut them into 9 squares and ... try not to eat them all at once!