Dark Chocolate Rhubarb Brownies
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Chocolate rhubarb brownies are a rich and decadent treat that has the best slightly tart flavor of rhubarb which cuts through the sweetness like magic. They’re moist, fudgy, and sweet with chocolate chips and walnuts and just the right amount of rhubarb flavor. You’ll love them!
These are the brownies I make every spring, and they’re a little different in the best way. The standout is the rhubarb—it softens as it bakes, creating little pockets of moisture that make the brownies extra tender.
I love the texture it brings. It reminds me a bit of what carrots do in carrot cake—subtle, but it changes the whole feel of the brownie. The rhubarb weaves through each bite, adding a gentle tang that balances the sweetness without taking over.
They’re rich, soft, and just a little unexpected. Once they’re out of the pan, they tend to go quickly.
How to make rhubarb brownies
Most brownie recipes are pretty straightforward, and this one is no exception. In fact, it’s one of the easier ones. Here’s what you’re going to do:
- Whisk the wet ingredients in a bowl.
- Now whisk the dry ingredients in another bowl.
- Then combine them together and stir in the rhubarb, chocolate chips, and walnuts.
- Scrape the batter into a parchment paper-lined baking dish then put the brownies into your oven.
The hardest part of making this recipe is waiting for the brownies to cool before you cut into them!
How to make extra-thick brownies
Sometimes nothing but extra-thick brownies will do. If that’s what you’re craving, double the recipe. Here are the measurements:
1 ½ cups sugar, ¾ cups vegetable oil, 3 eggs, 1 ½ teaspoons vanilla, ¾ cup flour, 1/3 cup + 3 tablespoons cocoa powder, ¾ teaspoon baking powder, ¾ teaspoon salt, 1 ½ cups rhubarb, ¾ cup chocolate chips, ¾ cups chopped walnuts.
For extra-thick rhubarb brownies, bake for an additional 5 minutes.
Can I make these without gluten?
Yes! Several readers have reported success using both a gluten-free flour mix and almond flour.
How long do rhubarb brownies last?
Not long around here! Ha! If you have any left an hour after they come out of the oven, they will keep well in a covered container at room temperature for 3-4 days.
Can rhubarb brownies be frozen?
Yes! These brownies freeze very well. Cool them completely before you put them into your freezer. We like to freeze them wrapped individually so we can take out a few at a time. Let them thaw at room temperature before eating them.
Chocolate Rhubarb Brownies Recipe
Ingredients
- 1 cup granulated sugar
- ½ cup vegetable oil
- 2 large eggs
- 1 teaspoon vanilla
- ½ cup all-purpose flour (can sub gluten-free or almond 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 walnuts or pecans
Instructions
- Preheat your oven to 375 degrees Fahrenheit. Line an 8×8 inch baking pan with parchment paper and lightly butter the top.
- In a medium-sized bowl, whisk the sugar, vegetable oil, eggs, and vanilla.1 cup granulated sugar, ½ cup vegetable oil, 2 large eggs, 1 teaspoon vanilla
- In a large bowl, whisk the flour, cocoa powder, baking powder, and sea salt.½ cup all-purpose flour, ⅓ cup cocoa powder, ½ teaspoon baking powder, ½ teaspoon sea salt
- Stir the wet ingredients into the dry ingredients and mix them until they are just incorporated. Add the rhubarb, chocolate chips, and nuts and mix until they are combined. The batter will be quite thick.1 cup rhubarb, ½ cup dark chocolate chips, ½ cup chopped walnuts or pecans
- Pour the batter into the prepared baking dish and spread it out so that it is even. Bake for 20-25 minutes, or just until a toothpick inserted into the middle comes out clean – see notes. Make sure not to overcook the brownies so they don't dry out.
- Remove the brownies from the oven and let them cool for at least 10 minutes. Cut them into 9 squares and … try not to eat them all at once!
Video
Notes
Nutrition
We have thoroughly tested this recipe for accuracy. However, individual results may vary. See our full recipe disclosure here.
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I like to try out new recipes and when I realised just how much rhubarb I had in the freezer thought I’d best do something with it. I’d been searching for the perfect recipe and came across your dark chocolate rhubarb brownie recipe. And Oh.My!
Lucky you to find rhubarb in your freezer! I can’t wait for spring to come so I can get more. I’m so happy to hear the recipe was a hit!
Would self raising flour work in this recipe
please?
I’ve honestly never bought self-rising flour before. As far as I know, it simply contains a leavening agent such as baking powder. Is that correct? If it is, you should be able to use it and omit the baking powder. 🙂
Favorite go-to brownie recipe when rhubarb season hits for 2 years running!
That’s so great to hear! Hooray!!
If I wanted to make in a 9×13 pan would I doubt the recipe?
That would work!
Hi, i baked this pie yesterday and find difficulties to melt the sugar- could you explain how to prepare first part of the second point of the instruction?
All you need to do is whisk the sugar with the oil, eggs, and vanilla. No need to melt it. 🙂
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!
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. 🙂
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!