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

Rhubarb Brownies with Video Tutorial!
5 from 4 votes

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!

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

  • 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.)

Video

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Meet Amanda Rettke

Amanda Rettke is the creator of I Am Baker, and the bestselling author of Surprise Inside Cakes: Amazing Cakes for Every Occasion – With a Little Something Extra Inside.Over the course of her 15+ year blogging adventure, she has been featured in and collaborated with the Food Network, New York Times, LA Times, Country Living Magazine, People Magazine, Epicurious, Brides, Romantic Homes, life:beautiful, Publishers Weekly, The Daily Mail, Star Tribune, The Globe and Mail, DailyCandy, YumSugar, The Knot, The Kitchn, and Parade, to name a few.

Reader Comments

  1. Fantastic idea, can’t wait to try!! Please clarify though, did you use a 9×9 pan or 8×8 pan? It says prepare 9×9 pan in step 1 of directions but step 7 says to bake in 8×8.

  2. I just sent this recipe to my dad! Not only does he LOVE brownies, but he grows rhubarb in his garden, so I feel like these are perfect for him!

  3. Made these last night – the batter was delicious, so can’t wait to try them out on my friends at our BBQ tonight! Thanks!

  4. Wow that is an amazing idea! I’ve only ever had it stewed and made into jam,, but I’m definitely going to try this next year!

    1. YAY!!! This is one of my favorite recipes of all time… but I have a hard time getting others to want to even try it! So glad you liked it!

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