Extra Fudgy Rhubarb Brownies Recipe: Summer’s Best Brownie Recipe by Elisa Schmitz

Those of you who follow me on 30Seconds may remember how much my husband, Dieter, loves rhubarb. Growing up in Minnesota, he ate fresh rhubarb straight from the garden. Each summer, I take advantage of all the farm-fresh rhubarb that's in season and make new recipes for him using this little known vegetable (that's often mistaken for a fruit). I've made a rhubarb strawberry crisp, a rhubarb peach cobbler and even a magic rhubarb strawberry cake, among others.

But then I got to thinking, what if I could combine rhubarb with one of the other things he loves most in the world: chocolate? Ooooh! I researched different ways to make the recipe and, after some experimentation, this yummy rhubarb brownies recipe came to life.

This easy rhubarb brownies recipe is extra fudgy, thanks to the dark chocolate chips and cocoa powder. It’s loaded with fresh, tart rhubarb that’s simmered in butter before being included in the batter. The rhubarb adds a slightly chewy, tangy flavor – along with bright pops of color – that make this dessert recipe extra decadent, which is why this rhubarb recipe is summer's best brownie recipe.

High in fiber and antioxidants, rhubarb offers health benefits that may make you feel better about eating such a rich dessert. And, the health benefits of dark chocolate are legendary. But this recipe is less about nutrition and more about taste. One bite of this sweet, tart snack and you'll wonder why you never paired rhubarb with chocolate before!

To make this simple rhubarb recipe, here's what you need to gather: fresh rhubarb, butter, dark chocolate chips, eggs, sugar, vanilla extract, flour, cocoa powder and sea salt. The chopped walnuts are optional, but they add a tasty touch. You simmer the rhubarb in the butter then melt in the chocolate chips. Next, you mix the eggs, sugar and vanilla. Combine everything into the saucepan until blended, then transfer to a prepared pan and bake.

Serve this rich and fudgy summer dessert on its own or with your favorite whipped cream on top. This recipe may just change the way you think about rhubarb!

Cuisine: American
Prep Time: 10 minutes
Cook Time: 30 to 40 minutes (ovens vary)
Total Time: 40 to 50 minutes
Servings: 9

Ingredients

• 4 6-inch stalks (about 2 1/4 cups) fresh rhubarb, chopped
• 1/2 cup (1 stick) butter
• 1/2 cup dark chocolate chips
• 2 eggs
• 1 1/2 cups granulated sugar
• 2 1/2 teaspoons vanilla extract
• 1 cup flour (all-purpose or gluten-free flour)
• 1/2 cup unsweetened cocoa powder
• 1/2 teaspoon sea salt
• 1/2 cup chopped walnuts (optional)
• whipped cream, for serving (optional)

Recipe Notes

• You can use all-purpose flour or gluten-free flour. I used GF 1:1 flour.

• I used dark chocolate chips, but you can use semisweet or milk chocolate, if preferred.

• You can use less rhubarb, if desired.
  

• I added some chopped walnuts for added texture, but that's optional.

• Store leftover brownies in an airtight container in the refrigerator and reheat in the microwave.

Here's how to make it:

1. In a medium mixing bowl, add the eggs, sugar and vanilla. Stir to combine, then set aside.
   
2. In a large skillet or sauté pan with sides, over low heat, add the butter and the rhubarb. Stir to combine then simmer until rhubarb softens a bit, about 3 minutes.
   
   
3. Add the chocolate chips and stir to combine. Simmer, stirring, for an additional minute (chips should be completely melted and integrated into the mixture), then remove from heat.
   
4. To temper the egg mixture, add about 1/4 cup of the warm rhubarb mixture to the mixing bowl and stir to combine.
   
5. Add the tempered egg mixture to the rhubarb mixture in the skillet and stir to combine.
   
6. Add the flour, cocoa powder and salt. Stir to combine (do not over-mix). Fold in the walnuts, if using.
   
7. Grab an 8x8-inch baking pan or casserole dish and line it with parchment paper (or spray it with cooking spray). Evenly distribute the batter into the prepared pan.
   
8. Bake at 350 degrees F for about 25 to 35 minutes, or until a toothpick comes out mostly clean.
   
9. Allow brownies to cool before slicing. Serve on their own or with a dollop of whipped cream!
   
   
   

Recipe cooking times, nutritional information and servings are approximate and provided for your convenience. However, 30Seconds is not responsible for the outcome of any recipe, nor may you have the same results because of variations in ingredients, temperatures, altitude, errors, omissions or cooking/baking abilities. This recipe has been analyzed by HappyForks. However, any nutritional information is provided as a courtesy and it is up to the individual to ascertain accuracy. To ensure image quality, we may occasionally use stock photography.

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