Dark Chocolate Rhubarb Brownies
These dark chocolate rhubarb brownies are rich, fudgy, and perfectly tart. Easy to make in one bowl, they’re loaded with gooey chocolate chips, crunchy walnuts, and juicy bits of rhubarb for a brownie that’s anything but boring.
Equipment
- Mixing bowl
- 8x8 inch baking pan
- Whisk
- Rubber spatula
- Parchment paper
Ingredients
Brownie Batter
- 1/2 cup melted butter or coconut oil
- 1 cup sugar white, brown, or a mix
- 2 eggs
- 1 tsp vanilla extract
- 1/3 cup unsweetened cocoa powder
- 1/2 cup all-purpose flour
- 1/4 tsp salt
- 1/4 tsp baking powder
- 1/2 cup dark chocolate chips or chunks
- 1/2 cup chopped walnuts
- 1 cup chopped rhubarb fresh or frozen and drained
Instructions
- Preheat oven to 350°F (175°C) and line an 8x8-inch pan with parchment paper.
- In a large bowl, whisk together melted butter, sugar, eggs, and vanilla extract until smooth.
- Stir in cocoa powder, flour, salt, and baking powder until just combined.
- Fold in dark chocolate chips, chopped walnuts, and rhubarb.
- Spread batter evenly into prepared pan.
- Bake for 30–35 minutes or until a toothpick comes out with a few moist crumbs.
- Cool completely before slicing and serving.
Notes
For extra richness, swirl in 2 tablespoons of peanut butter or caramel before baking. To make these nut-free, simply omit the walnuts.