Go Back
+ servings
Rhubarb Brownies with Video Tutorial!
Print Recipe
5 from 4 votes

Rhubarb Brownies

Decadent rich chocolate paired with slightly tart rhubarb is one of the best brownies I have ever had!
Prep Time15 mins
Cook Time35 mins
Total Time50 mins
Course: Dessert
Cuisine: American
Keyword: Rhubarb Brownies
Servings: 8 servings
Author: Amanda Rettke


  • 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


  • 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.)