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!
Kristen Stevens
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Kristen is the person working behind the scenes at The Endless Meal. She takes all the pics, creates all the recipes and eats all the leftovers. 
375 degrees?? That seems rather high
375 degrees Fahrenheit! If you’re converting from Celsius it would be 190 degrees. 🙂
I never bake but was asked to for a party tomorrow. Of course, had to sample the final product and although they are crumbly – they taste amazing!! Thank you for this great recipe!
Nice blog but way too many ads. Takes too long to get to the recipe.
Thank you so much for your feedback. I’m trying out a new company to manage my ads and so your feedback is really valuable. Thank you!
Finally a rhubarb brownie recipe I’ll want to bake again and again and again! Thank you so much for sharing this delicious recipe. Five stars for taste and good looks 🙂 Got lots of compliments!
I’m so happy you like the recipe as much as I do! <3 rhubarb. 🙂
These have to be the best brownies I have ever baked. The tartness from the rhubarb really balances the brownies. They were perfection in a pan. I have made this recipe 3 times since trying it on Sunday.
You’re comment just put a big smile on my face! So happy you like the brownies!!
Made these today! I added dark chocolate pomegranate nibs instead of nuts and it went well. Thanks for the recipe!
So happy you like these!! And the dark chocolate pomegranate nibs sound amazing!
Can I exchange the all purpose flour for gluten free flour. I am thinking a combination of brown rice.,tapioca and almond flours.
Hi Lee,
I haven’t tried it with gluten free flour myself but I have heard from other readers that works fine for them. 🙂
Is it just as good to use regular chocolate chips?
Absolutely you can use regular chocolate chips. It will probably be a touch sweeter, but it will still be so good. 🙂
It looks like you and your partner in crime really enjoyed the brownies. Well, what can I say? These brownies are wonderful. I wouldn’t mind eating it all by myself. Thanks for a great recipe!
Ha ha we totally did! It was a little embarrassing how many we ended up eating. But that’s what Aunties are for, right?!
These are indeed great! I made them last night and then put them in the freezer so we wouldn’t be tempted to inhale them – and guess what – they are good right out of the freezer! Foiled again! This will be a must make every time it is rhubarb season.
Good to know they are great out of the freezer! Or maybe not since the only reason I’d be putting them there is to prevent myself from eating all of them again 😉
Looks delicious! Thanks for sharing!