Chocolate rhubarb brownies are a decadent fusion of tangy and sweet, and they’re about to become your favorite springtime treat. These chocolate rhubarb brownies stay irresistibly moist thanks to the rhubarb, and they’re loaded with gooey chocolate chips and crunchy walnuts—making every bite a rich, fudgy indulgence.
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Why You’ll Fall in Love with These Chocolate Rhubarb Brownies
There’s something magical about combining rich chocolate with the tartness of rhubarb. These brownies aren’t your average sweet—they’re balanced, bold, and bursting with texture. The rhubarb adds a natural moisture that keeps the crumb tender and dense, while the dark chocolate and nuts give it that luscious, melt-in-your-mouth contrast.
Reasons to Love This Recipe
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One bowl simplicity – Just mix, bake, and go.
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Super moist thanks to rhubarb.
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Gluten-free adaptable with almond flour.
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Perfectly fudgy with a hint of fruitiness.
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Make-ahead friendly and freezes well!
What Do Chocolate Rhubarb Brownies Taste Like?
Imagine your favorite chewy, chocolate-loaded brownie—but then someone swirled in a ribbon of tangy fruit and added a touch of crunch. The rhubarb softens in the bake and melts into the batter, giving it a juicy, fruity depth that’s anything but overpowering. It’s that perfect balance of rich cocoa flavor and a little zing.
Benefits of This Recipe
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A great way to use up rhubarb from the garden or market.
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No need for a mixer—just a whisk and a spatula.
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Bakes in 30 minutes flat!
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Loved by both fruit and chocolate fans.
Ingredients You’ll Need
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1 cup granulated sugar
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½ cup vegetable oil
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2 large eggs
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1 tsp vanilla extract
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½ cup all-purpose flour (or almond flour for GF)
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⅓ cup unsweetened cocoa powder
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½ tsp baking powder
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½ tsp sea salt
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1 cup rhubarb, diced small
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½ cup dark chocolate chips
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½ cup chopped walnuts (or pecans)
Tools You’ll Need
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8×8 inch baking pan
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Parchment paper
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Mixing bowls (one medium, one large)
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Whisk & spatula
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Measuring cups and spoons
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Cooling rack
Ingredient Substitutions & Additions
Substitutions:
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Use coconut oil or melted butter instead of vegetable oil.
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Replace sugar with coconut sugar or light brown sugar for a deeper flavor.
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Swap walnuts for pecans, hazelnuts, or omit nuts altogether.
Additions:
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A handful of shredded coconut for a tropical twist.
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A splash of espresso to intensify the chocolate.
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Swirl in some cream cheese or peanut butter for a marbled look!
How to Make Chocolate Rhubarb Brownies – Step-by-Step
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Preheat oven to 375°F (190°C). Line your 8×8 baking dish with parchment and lightly butter it.
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In a medium bowl, whisk together sugar, oil, eggs, and vanilla until smooth.
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In a large bowl, mix flour, cocoa powder, baking powder, and salt.
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Pour the wet mixture into the dry and stir until just combined—don’t overmix!
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Fold in diced rhubarb, chocolate chips, and chopped nuts. Batter will be thick!
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Spread evenly into your prepared pan.
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Bake for 20–25 minutes, or until a toothpick comes out mostly clean.
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Let cool in the pan for at least 10 minutes. Slice into 9 generous squares.
Pro Tip: If using frozen rhubarb, thaw and blot well—extra moisture can make the brownies too wet. And don’t forget to add 10–15 minutes to the bake time!
What to Serve With These Brownies
These brownies are so rich they stand alone beautifully, but here are a few ways to serve them up:
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With a scoop of vanilla bean ice cream
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A drizzle of salted caramel or ganache
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A side of fresh strawberries for brightness
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Espresso or cold brew for contrast
Tips for Making Perfect Chocolate Rhubarb Brownies
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Use fresh rhubarb if possible—it’s more flavorful and less watery.
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Don’t overbake! Brownies continue to cook slightly after being removed from the oven.
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Line your pan for easy removal and clean cuts.
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If using almond flour, check texture at the 20-minute mark as it may bake quicker.
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For extra fudginess, chill them in the fridge after baking!
How to Store Your Brownies
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Store in an airtight container at room temperature for up to 3 days.
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Refrigerate for up to 1 week—just let them come to room temp before serving.
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Freeze individually wrapped brownies for up to 2 months. Thaw in the fridge overnight or microwave for 10–15 seconds.
General Info About Rhubarb in Baking
Rhubarb is one of spring’s most underrated ingredients in desserts! While often paired with strawberries, it’s incredible with chocolate too. It adds moisture, tang, and complexity without overwhelming the dish. Just remember—don’t eat the leaves (they’re toxic), and always chop the stalks small for even baking.
Frequently Asked Questions (FAQ)
Can I Make These Brownies Gluten-Free?
Yes! Just swap the all-purpose flour for almond flour or a 1:1 gluten-free baking blend. They’ll still be super moist and fudgy, with just a hint of nuttiness from the almond flour.
Are These Brownies Dairy-Free?
They sure are! As long as you use dairy-free chocolate chips, there’s no butter or milk in the recipe—perfect for a dairy-free dessert that doesn’t sacrifice flavor.
Can I Double the Recipe?
Absolutely! Use a 9×13-inch baking pan and increase the baking time to 30–35 minutes. Just keep an eye on them in the final minutes so they stay nice and fudgy.
What Can I Use If I Don’t Have Rhubarb?
No rhubarb? No problem. Try diced tart apples, cranberries, or even cherries for a fun twist. That said, rhubarb brings a unique tang that’s hard to beat in this brownie.
Can I Freeze These Brownies?
Yes! These brownies freeze beautifully. Wrap each square in foil or parchment, place them in a zip-top bag, and freeze for up to 2 months. Thaw in the fridge or give them a quick zap in the microwave before serving.
How Do I Know When Brownies Are Done?
Look for the edges to set and the center to look just barely underdone. A toothpick inserted should come out with a few moist crumbs, not wet batter. Don’t overbake—fudgy is the goal!
Can I Use Frozen Rhubarb?
Yes, but thaw and dry it thoroughly first to avoid too much moisture in the batter. You’ll also need to add 10–15 extra minutes to the bake time.
How Can I Make These Brownies Extra Fudgy?
Chill them in the fridge for a few hours after baking! You can also reduce the flour slightly (to about ⅓ cup) or add a tablespoon of espresso powder to deepen the chocolate flavor.
Can I Add Other Mix-Ins?
Definitely! These brownies love a little creativity. Try white chocolate chips, coconut flakes, dried cherries, or even a ripple of peanut butter or Nutella swirled on top before baking.
Can I Gift These Brownies?
Yes! They make a thoughtful homemade gift. Just wrap them in parchment, tie with twine, and include a handwritten note. Great for birthdays, holidays, or spring bake sales!
In Conclusion
These chocolate rhubarb brownies are everything I love in a dessert: rich, gooey, a little surprising, and incredibly satisfying. Whether you’re new to rhubarb or a longtime fan, this recipe is sure to make you fall in love with the combo of tart and sweet all over again.
If you enjoyed this recipe, you’ll also love:
Tried these brownies? I’d love to hear from you! Drop a comment below and don’t forget to share your baking photos on Pinterest—tag me so I can celebrate your creations with you!
Nutritional Information (per brownie)
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Calories: 338 kcal
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Carbohydrates: 37g
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Protein: 4g
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Fat: 21g
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Saturated Fat: 14g
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Sugar: 26g
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Fiber: 2g
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Cholesterol: 36mg
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Sodium: 179mg
7-Ingredient Chocolate Rhubarb Brownies – Surprisingly Delicious & Fudgy!
- Total Time: 30–35 minutes
- Yield: 9 brownies 1x
- Diet: Vegetarian
Description
These chocolate rhubarb brownies are rich, fudgy, and perfectly moist thanks to the juicy burst of tart rhubarb. Dark chocolate chips melt into every bite while crunchy walnuts add texture. It’s the perfect spring dessert that’s anything but boring—and ready in just 30 minutes!
Ingredients
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1 cup granulated sugar
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½ cup vegetable oil
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2 large eggs
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1 teaspoon vanilla extract
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½ cup all-purpose flour (or almond flour for gluten-free)
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⅓ cup unsweetened cocoa powder
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½ teaspoon baking powder
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½ teaspoon sea salt
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1 cup rhubarb, diced small
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½ cup dark chocolate chips
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½ cup chopped walnuts or pecans
Instructions
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Preheat oven to 375°F (190°C). Line an 8×8-inch baking pan with parchment paper and lightly butter the top.
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In a medium bowl, whisk together the sugar, vegetable oil, eggs, and vanilla until smooth.
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In a large bowl, combine flour, cocoa powder, baking powder, and sea salt.
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Add the wet ingredients to the dry and mix until just combined—don’t overmix!
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Fold in the diced rhubarb, chocolate chips, and walnuts. The batter will be thick!
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Spread the batter evenly in the prepared pan.
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Bake for 20–25 minutes, or until a toothpick inserted in the center comes out mostly clean.
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Let cool for at least 10 minutes before slicing into squares. Try not to eat them all at once!
Notes
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If using frozen rhubarb, make sure to thaw completely and pat dry before adding to the batter, or the brownies may turn out too wet. You’ll also need to add about 10–15 extra minutes to the baking time.
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These brownies are even fudgier after chilling for a few hours.
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You can substitute coconut oil for vegetable oil or use pecans instead of walnuts.
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Store leftovers in an airtight container for up to 3 days, or refrigerate for a week.
Equipment
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8×8-inch baking pan
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Parchment paper
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Mixing bowls
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Whisk
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Spatula
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Measuring cups and spoons
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Cooling rack
- Prep Time: 10 minutes
- Cook Time: 20–25 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: 7g
- Trans Fat: 1g
- Carbohydrates: 37g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 36mg
Keywords: chocolate rhubarb brownies, fudgy brownies, spring desserts, rhubarb recipes