Rhubarb Brownies

filed under: Brownies on June 21, 2015

Decadent rich chocolate paired with slightly tart rhubarb is one of the best brownies I have ever had! Be sure to check out my Homemade Brownie Recipe if you prefer straight-up chocolate!

Rhubarb Brownies with Video Tutorial!

Rhubarb Brownies

Truth be told, I was the ONLY one in my family excited about these. My husband shook his head no when I presented the idea. The kids… they started gagging and acting like I wanted to feed them dead bugs or something.

But I just had a feeling they would be amazing.

Rhubarb Brownies with Video Tutorial!

And for once, I was right! There is something really magical about all the rich ooey gooey chocolate paired with the rhubarb. It’s truly a match made in heaven!

So what was the final consensus?

Everyone… even my non-chocolate liking husband… liked these. The kids loved them. Hubby thought that the rhubarb was the perfect compliment to the brownies. Everyone also remarked on how awesome the crispy top layer was with the ooey gooey center.

I truly hope you will try these because I just know you will enjoy them!

And here is the recipe!

Rhubarb Brownies with Video Tutorial!

Looking for More Rhubarb Recipes?

Rhubarb Cake

The Best Rhubarb Crisp

Rhubarb Streusel Muffins

Rhubarb Bars

5 from 3 votes
Rhubarb Brownies with Video Tutorial!
Rhubarb Brownies
Prep Time
15 mins
Cook Time
35 mins
Total Time
50 mins
 

Decadent rich chocolate paired with slightly tart rhubarb is one of the best brownies I have ever had!

Course: Dessert
Cuisine: American
Keyword: Rhubarb Brownies
Servings: 8 servings
Author: Amanda Rettke
Ingredients
  • 2 cups (350g) rhubarb, finely diced
  • ½ cup (113g) butter, unsalted
  • ¼ cup (45g) mini semi-sweet chocolate chips
  • cups (300g) granulated sugar
  • 2 large eggs
  • 2 teaspoons McCormick® vanilla extract
  • ½ cup (63g) cocoa powder
  • 1 cup (125g) all-purpose flour
  • ½ teaspoon kosher salt
Instructions
  1. Preheat over to 350°F and prepare your 8x8 inch pan. 

  2. In a saucepan, add butter and rhubarb and simmer over low heat until butter is melted.
  3. Add in chocolate chips then immediately remove from heat. Stir until all chocolate chips are melted.
  4. In a separate bowl, mix eggs, sugar, and vanilla. Add a spoonful of the rhubarb mixture to the egg mixture to temper it. (you don't want your egg to scramble)

  5. Now add your tempered egg mixture to the saucepan of rhubarb and mix well.
  6. Add in cocoa, flour and salt and mix until just combined.
  7. Bake for 25-35 minutes in a prepared 8x8 inch pan, or until a toothpick comes out with minimal crumb. ( I baked mine in a convection oven for 31 minutes.)

Recipe Video

 

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Comments

  • Judy Sargent says:

    I am making this again today by request. I have made this several times and it is a favorite. The only change I make is swapping out the all purpose flour for all purpose gluten free flour. It is amazing. I was making two batches today and only have one 8×8 pan. The second batch I made into brownie bites in my mini muffin tin. Also amazing. Thanks for this great way to use some of my rhubarb.