Chocolate rhubarb brownies are a rich and decadent treat that stays super moist from the rhubarb. They're fudgy and sweet with chocolate chips and walnuts and just the right amount of rhubarb flavor. You'll love them!
Ingredients
1cupgranulated sugar
½cupvegetable oil
2largeeggs
1teaspoonvanilla
½cupall-purpose flour, can sub gluten-free or almond flour
⅓cupcocoa powder
½teaspoonbaking powder
½teaspoonsea salt
1cuprhubarb, diced small
½cupdark chocolate chips
½cupchopped walnuts or pecans
Instructions
Preheat your oven to 375 degrees. Line an 8x8 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!
Notes
If you are using frozen rhubarb, you will need to add 10-15 minutes to the baking time. Also, make sure to thaw the frozen rhubarb and dry it well before adding it to the brownies. If you don't, the brownies will be too moist.