Description
A delightful combination of tart rhubarb and rich chocolate in fudgy brownies that offer a perfect balance of flavors.
Ingredients
Scale
- 1 cup all-purpose flour (or almond flour for gluten-free)
- 1 cup dark chocolate, chopped (or semi-sweet)
- 1/2 cup unsweetened cocoa powder
- 1/2 cup granulated sugar
- 1/2 cup brown sugar
- 1/2 cup butter (or coconut oil for vegan)
- 3 large eggs (or flax eggs for vegan)
- 1 cup fresh rhubarb, chopped (or frozen, thawed and drained)
- 1 teaspoon vanilla extract
- Pinch of salt
Instructions
- Preheat your oven to 350°F (175°C) and grease a 9×13 inch baking pan.
- Chop fresh rhubarb into small pieces.
- Melt dark chocolate and butter together over a pot of simmering water, stir until smooth.
- In another bowl, whisk together flour, cocoa powder, granulated sugar, brown sugar, and salt.
- Pour the melted chocolate mixture into the dry ingredients and stir. Add in eggs and vanilla, mixing until just combined.
- Gently fold in the chopped rhubarb.
- Pour the batter into the prepared baking pan and spread evenly. Bake for 25-30 minutes.
- Allow to cool in the pan for at least 20 minutes before cutting into squares.
Notes
Avoid overmixing the batter and ensure to check for doneness a few minutes before the timer goes off.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 brownie
- Calories: 250
- Sugar: 18g
- Sodium: 150mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 50mg
Keywords: brownies, chocolate, rhubarb, dessert, baking