Let me start by saying THANK YOU—for showing up with curiosity, hunger, and an open heart! Recipes like this one are why I love sharing my kitchen stories. I mean, dark chocolate and rhubarb? I wasn’t ready either, but now that I’ve tasted it, I’m never looking back. These brownies are everything: rich, fudgy, slightly tart from the rhubarb, and dotted with little pockets of gooey chocolate and toasted walnuts. Now: dark chocolate rhubarb brownies.

Want this recipe straight to your inbox? Pop your email in and I’ll send it right to you, plus some of my all-time favorite seasonal treats!

What Are These dark chocolate rhubarb brownies All About?

These Dark Chocolate Rhubarb Brownies are not your average bake-sale square. They’re loaded with deep cocoa flavor, chewy in the middle, crackly on top (YES, that signature brownie top!), and they’ve got an unexpected twist from tangy rhubarb and crunchy nuts. I promised you versatile, and here’s proof!

Why You’ll Love This Dark Chocolate Rhubarb Brownies

Incredible texture: Crackly on top, fudgy in the center.
Flavor contrast: The tart rhubarb perfectly balances the rich chocolate.
One bowl-friendly: Minimal mess, maximum deliciousness.
Seasonal highlight: A unique way to use spring and early summer rhubarb!

What Do They Taste Like?

Imagine your favorite fudgy brownie. Now imagine it’s been to pastry school in Paris, studied tart flavor balance, and came home wearing a rhubarb hat and holding hands with toasted walnuts. It’s decadent, slightly fruity, and anything but boring!

Benefits of These Brownies

Antioxidant-rich: Dark chocolate + rhubarb = a powerful antioxidant combo.
Mood-boosting: Chocolate = happiness. Science says so!
Perfect for sharing: Potlucks, picnics, or surprise dessert for your coworkers.

Ingredients

Here’s what you’ll need:

½ cup melted butter or coconut oil
1 cup sugar (white, brown, or a mix!)

2 eggs
1 tsp vanilla extract
⅓ cup cocoa powder (unsweetened)

½ cup all-purpose flour
¼ tsp salt
¼ tsp baking powder

½ cup dark chocolate chips or chunks
½ cup chopped walnuts
1 cup finely chopped rhubarb (fresh or frozen, drained)

Tools You’ll Need

Mixing bowls
Whisk or hand mixer
Rubber spatula

8×8-inch baking pan
Parchment paper
Cooling rack (optional, but helpful)

Substitutions & Additions

This recipe is super flexible! Here are some ideas:

No rhubarb? Try raspberries or chopped strawberries.
Nut-free? Skip the walnuts or sub with sunflower seeds.
Gluten-free? Use a 1:1 gluten-free flour blend.
Sweeter tooth? Swirl in 2 tablespoons of caramel or peanut butter before baking.

How to Make Dark Chocolate Rhubarb Brownies

Step-by-Step Instructions:

Preheat oven to 350°F (175°C). Line your baking pan with parchment paper.
Whisk wet ingredients: In a large bowl, mix melted butter, sugar, eggs, and vanilla until smooth.
Add dry ingredients: Stir in flour, cocoa powder, baking powder, and salt. Mix until just combined.

Fold in the good stuff: Gently mix in chocolate chips, rhubarb, and walnuts.
Pour & spread: Pour the batter into the lined pan and smooth the top.
Bake for 30–35 minutes, or until a toothpick comes out with a few moist crumbs.

Cool completely before slicing (if you can wait!).

What to Serve With These Brownies

A dollop of whipped cream or a scoop of vanilla bean ice cream
A drizzle of raspberry sauce or honey

Strong cold brew or a glass of red wine

Tips for the BEST Brownies

Don’t overmix the batter—this keeps them tender and fudgy.
Let the brownies cool before slicing for clean, crackly-topped squares.

Use good-quality cocoa and chocolate—it makes all the difference!

Storage Instructions: Dark Chocolate Rhubarb Brownies

These brownies keep beautifully:

Room temp: Store in an airtight container for up to 3 days.
Fridge: Lasts up to a week, but bring to room temp before serving.
Freezer: Freeze for up to 3 months—layer between parchment in a freezer-safe container.

General Info & FAQ

Can I use frozen rhubarb?

Yes! Just thaw and drain well before adding to the batter to avoid excess moisture.

Can I make these vegan?

You can! Use flax eggs (2 tbsp ground flax + 6 tbsp water) and a vegan butter substitute. Just know the texture may vary slightly.

Are these very tart?

The rhubarb adds a tangy bite, but the sugar and chocolate balance it beautifully. Even rhubarb skeptics love these!

In Conclusion

These Dark Chocolate Rhubarb Brownies are the upgrade your dessert game has been waiting for. They’re rich, gooey, just the right amount of tart, and oh-so-satisfying. Whether you’re baking for loved ones or just because it’s Wednesday—you deserve a treat like this.

Want More Rhubarb Recipes?

If you’re loving the sweet-tart vibe, check out these:

Rhubarb Crumble Bars
Peach Rhubarb Crisp
Rhubarb Vanilla Bean Jam

Share Your Brownie Love!

If you make these, please leave a review and share your creation on Pinterest! Tag me—I absolutely live for seeing your bakes!

Nutritional Info (Approx. per serving – based on 16 squares)

Calories: 195

Fat: 11g
Carbs: 23g
Sugar: 15g

Protein: 3g
Fiber: 2g

Thanks again for baking with me today. I hope your kitchen smells like chocolate heaven and your heart feels just a little bit fuller.