Can I use frozen rhubarb for these brownies?

Yes, you can use frozen rhubarb! Just make sure to thaw it completely and dry it well before adding it to the brownie batter. This helps prevent the brownies from becoming too moist. You may also need to bake the brownies for 10-15 extra minutes if using frozen rhubarb.

Can I make these brownies gluten-free?

Absolutely! You can easily make these Chocolate Rhubarb Brownies gluten-free by substituting the all-purpose flour with a gluten-free flour mix or almond flour. Both options will work well and provide a similar texture to the original recipe.

How long do Chocolate Rhubarb Brownies last?

These brownies can be stored at room temperature for up to 3-4 days in an airtight container. If you have leftovers (though they’ll likely disappear fast!), make sure to store them properly to maintain their freshness.

Can I add other fruits to this recipe?

Yes, feel free to get creative with your additions! You can easily incorporate other fruits like strawberries, raspberries, or even peaches into the batter. The tartness of berries pairs beautifully with the richness of chocolate, making these brownies even more delicious.

Chocolate Rhubarb Brownies – Delicious Spring Treat

Name: Chocolate Rhubarb Brownies
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Cuisine: American
Ingredients: 1 cup granulated sugar; 1/2 cup vegetable oil; 2 large eggs; 1 teaspoon vanilla extract; 1/2 cup all-purpose flour (can be substituted with gluten-free or almond flour); 1/3 cup cocoa powder; 1/2 teaspoon baking powder; 1/2 teaspoon sea salt; 1 cup rhubarb (diced small); 1/2 cup dark chocolate chips; 1/2 cup chopped walnuts (optional)

Description

Chocolate rhubarb brownies are a rich and decadent treat that combines the richness of chocolate with the tartness of rhubarb. These fudgy brownies are complemented by crunchy walnuts and melty chocolate chips, making for a dessert that balances sweet and tart flavors beautifully. Perfect for spring, this recipe will become a seasonal favorite!

Ingredients

Scale

1 cup granulated sugar
1/2 cup vegetable oil
2 large eggs
1 teaspoon vanilla extract
1/2 cup all-purpose flour (can be substituted with gluten-free or almond flour)
1/3 cup cocoa powder
1/2 teaspoon baking powder
1/2 teaspoon sea salt
1 cup rhubarb (diced small)
1/2 cup dark chocolate chips
1/2 cup chopped walnuts (optional)

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Instructions

Preheat your oven to 375°F (190°C). Line an 8×8 inch baking pan with parchment paper and lightly butter the top.
In a medium-sized bowl, whisk together the sugar, vegetable oil, eggs, and vanilla extract until smooth.
In a large bowl, whisk together the flour, cocoa powder, baking powder, and sea salt.
Pour the wet ingredients into the dry ingredients and stir until just incorporated. The batter will be thick.
Fold in the rhubarb, chocolate chips, and walnuts until well distributed.
Pour the batter into the prepared baking dish and spread it evenly.
Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean. Avoid overbaking to keep them fudgy.
Let the brownies cool for at least 10 minutes before cutting them into squares.

Notes

For extra thick brownies, increase the recipe by half and bake for 5 more minutes.
If using frozen rhubarb, ensure it is thawed and dried well before adding to the batter.
For a gluten-free option, replace all-purpose flour with gluten-free flour or almond flour.
Store brownies in an airtight container at room temperature for 3-4 days. You can also freeze them for longer storage.

Prep Time: 15 minutes
Cook Time: 25 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 brownie
Calories: 338 kcal
Sugar: 26g
Sodium: 179mg
Fat: 21g
Saturated Fat: 14g
Unsaturated Fat: 4g
Trans Fat: 1g
Carbohydrates: 37g
Fiber: 2g
Protein: 4g
Cholesterol: 36mg