Rhubarb Brownies
Decadent rich chocolate paired with slightly tart rhubarb is one of the best brownies I have ever had!
Servings: 8 servings
Ingredients
- 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
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.)