So I had a conundrum the other day. I was craving something chocolatey, but I also had an abundance of rhubarb to use. At first I thought I’d make rhubarb chocolate chip cookies, but that didn’t seem chocolatey enough. Then I thought of a cake, but what would I do with an entire cake? (other than eat it). But brownies – brownies seemed just perfect. So I whipped up these Rhubarb Chocolate Brownies and solved my conundrum.
I know chocolate and rhubarb seem like an odd pairing. Usually rhubarb is seen in tarts or jams or syrups, but it is capable of so much more. Think of it like a tart berry, or cherry – a little sweetness but with that dreamy tartness. Thinking about it that way makes it easier to imagine how it pairs with the chocolate.
My boyfriend was unsure of the idea, but I persisted, and am so glad I did. They turned out so well! By chopping the rhubarb thinly and in small pieces, it means that there is no danger in a texture issue. The rhubarb cooks down so it just becomes little pockets of sweet/tart yumminess. And as for the brownie part – well, it’s a delicious brownie. Give these Rhubarb Chocolate Brownies a try – your cravings for spring fruit and chocolate will be satisfied.
Rhubarb Chocolate Brownies
Ingredients
- 1/2 Cup Butter
- 3/4 Cup All-Purpose Flour
- 1/4 Cup Cocoa Powder
- 1/2 tsp. Baking powder
- 1/2 tsp. Salt
- 3/4 Cup White Sugar
- 2 Eggs Eggs
- 1 tsp. Vanilla Extract
- 1/2 Cup Chocolate Chips
- 1 1/2 Cup Rhubarb, diced finely
Instructions
- In a small saucepan or a microwave, melt the butter. Remove from heat and let cool slightly.
- Preheat oven to 350 degrees F and line an 8 x 8 pan with parchment paper (or grease).
- In a medium size bowl, combine the flour, cocoa powder, baking powder, salt and sugar. In a large bowl, combine the eggs, melted butter and vanilla.
- Whisk the dry ingredients into the wet ingredients. Then add the rhubarb and chocolate chips and mix until well distributed.
- Pour batter into center of lined pan and spread to edges with a spatula. Batter will be thick. Place in oven and bake for 25 minutes, until a toothpick in the center comes out clean.
