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!
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.
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!
Looking for More Rhubarb Recipes?
- 2 cups (350g) rhubarb, finely diced
- ½ cup (113g) butter, unsalted
- ¼ cup (45g) mini semi-sweet chocolate chips
- 1½ 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
- Preheat over to 350°F and prepare your 8x8 inch pan.
- In a saucepan, add butter and rhubarb and simmer over low heat until butter is melted.
- Add in chocolate chips then immediately remove from heat. Stir until all chocolate chips are melted.
- 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)
- Now add your tempered egg mixture to the saucepan of rhubarb and mix well.
- Add in cocoa, flour and salt and mix until just combined.
- 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.)
Did you make this recipe?
Thank you for making my recipe! You took pictures, right? Well go ahead and post them on Instagram! Be sure to mention me @iambaker and use the hashtag #YouAreBaker.
I can’t believe you have a recipe for rhubarb brownies I’m out of my mind hoping I can find rhubarb in AZ.
My husband will love these rubbers pie is his favorite! Thanks
These are amazing. If you want a moist chocolate brownie with a twist, this is the recipe. I can’t stop eating them. Took them to a meet up with friends in a parking lot and they loved them. Even my picky daughter liked the rhubarb in them. Thanks for a new way to use up my rhubarb.
This is going in my keeper file to enjoy every rhubarb season. There is nothing to add to improve the recipe. The brownies are cocky but moist, the rhubarb compliments the chocolate . Thank you
Oh I would love to try this one with rhubarb.
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.
How long did you bake in the brownie bite pan?
Best brownies ever! I added an additional egg yolk, a standard practice for me with baked goods, and chopped pecans because we love nuts. Needed 42 minutes baking, either because we live at 7200 feet or because I added the extra egg yolk. The pan is half gone in a few hours, and it’s only my husband and me! This is the only brownie I’m making from now on!
What a fabulous recipe, moist and delicious! Definitely on my rotation for rhubarb season!