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