I just want to take a moment to say thank you. Really. Every time you try a recipe I share, leave a comment, or tag me in your glorious kitchen creations—it fills my heart. This little community of flavor lovers? It’s the best part of what I do. And today, I have something incredibly special for you: Chocolate Rhubarb Brownies!
Yes, rhubarb and chocolate. If you’re raising an eyebrow, hang on—because this combo is anything but boring!! These brownies are fudgy, rich, and deeply chocolaty, but the rhubarb adds a subtle tang and an unbelievably moist texture. The walnuts bring the crunch, the chocolate chips melt into gooey pockets of joy, and it all just works. I promised you versatile, and here’s proof!
Ingredients
Here’s everything you’ll need to whip up a batch of these decadent treats:
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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 (gluten-free or almond flour works too!)
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⅓ cup 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
How to Make Chocolate Rhubarb Brownies
Step-by-Step Instructions
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Prep your pan:
Preheat your oven to 375°F (190°C). Line an 8×8-inch baking dish with parchment paper and lightly butter the top—this makes lifting and slicing a breeze. -
Mix the wet ingredients:
Combine the sugar, oil, eggs, and vanilla in a medium bowl and whisk until the mixture is silky and well blended. -
Whisk the dry ingredients:
In a separate large bowl, combine the flour, cocoa powder, baking powder, and sea salt. -
Combine and fold:
Add the wet ingredients to the dry ones and gently mix until everything is just incorporated—don’t overmix!. Then gently fold in the rhubarb, chocolate chips, and nuts. The batter will be thick—don’t worry, that’s the magic happening. -
Bake to perfection:
Transfer the batter to your lined baking dish, smoothing it out evenly, and bake for 20 to 25 minutes. A toothpick should come out with moist crumbs, but not wet batter. Avoid overbaking—they’ll dry out! -
Cool and serve:
Let them cool for at least 10 minutes before slicing into 9 generous squares. Try not to devour them all at once (but no judgment if you do).
Helpful Tips
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Use fresh rhubarb when in season—it’s punchier and juicier! Frozen works too, just thaw and drain first.
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Don’t skip the parchment paper. It makes removing the brownies effortless.
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Underbake slightly if you like extra gooey centers. Just a smidge!
Substitutions & Variations
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Nut-free? Skip the walnuts or sub with sunflower seeds for a crunch.
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Vegan version? Use flax eggs and vegan chocolate chips.
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No rhubarb? Try chopped strawberries or even raspberries for a similar tart vibe.
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Double the chocolate? Add a drizzle of melted dark chocolate on top after baking. Oh yes.
Frequently Asked Questions
Can I make these gluten-free?
Absolutely! Sub in a good gluten-free flour blend or almond flour for a naturally gluten-free twist.
What does rhubarb do in brownies?
Rhubarb brings a tender, juicy texture and a hint of tartness that perfectly cuts through the deep chocolate flavor. And let’s be honest—it looks absolutely beautiful, with those bright pink bits peeking out from the rich, fudgy crumb.
Can I freeze them?
Yes! Wrap each brownie square separately and store in the freezer for up to two months for a ready-to-go treat anytime. Thaw at room temperature or microwave for a quick treat.
Storage Instructions
Keep your brownies in an airtight container at room temperature for up to 3 days—or refrigerate for up to a week. They stay fudgy and moist, thanks to that rhubarb magic!
More Recipes You’ll Love
These Chocolate Rhubarb Brownies are the kind of surprise recipe that makes you do a double take—and then go back for seconds. If you make them, let me know how it goes! Snap a pic, tag me, and share your twist. Because good food? It’s even better when we make it together.
Print
Chocolate Rhubarb Brownies Recipe
- Total Time: 30–35 minutes
- Yield: 9 brownies 1x
- Diet: Vegetarian
Description
Chocolate Rhubarb Brownies are fudgy, rich, and incredibly moist thanks to fresh rhubarb. With gooey chocolate chips, crunchy walnuts, and that perfect sweet-tart bite, this unique twist on a classic dessert will become your new favorite. They’re easy to make, gorgeous to serve, and even better shared—don’t forget to snap a photo and tag us!
Ingredients
1 cup granulated sugar
½ cup vegetable oil
2 large eggs
1 teaspoon vanilla extract
½ cup all-purpose flour (or gluten-free/almond flour)
⅓ cup cocoa powder
½ teaspoon baking powder
½ teaspoon sea salt
1 cup rhubarb, diced small
½ cup dark chocolate chips
½ cup chopped walnuts or pecans
Instructions
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Preheat the oven to 375°F (190°C). Line an 8×8-inch pan with parchment paper and lightly butter the top.
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Whisk wet ingredients: In a medium bowl, mix sugar, oil, eggs, and vanilla until smooth and glossy.
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Whisk dry ingredients: In a large bowl, stir together flour, cocoa powder, baking powder, and salt.
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Combine & fold: Add the wet mixture into the dry and stir until just combined. Gently fold in rhubarb, chocolate chips, and nuts.
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Bake: Spread the thick batter into your prepared pan. Bake for 20–25 minutes, until a toothpick comes out with moist crumbs.
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Cool & slice: Let cool for 10 minutes, then cut into 9 squares and try not to eat them all in one go!
Notes
Fresh rhubarb is best, but thawed and drained frozen rhubarb works too.
Don’t overmix the batter—just combine until you see no dry spots.
For gooier brownies, slightly underbake and let them finish setting as they cool.
Skip nuts for a nut-free version or use seeds like sunflower or pumpkin.
- Prep Time: 10 minutes
- Cook Time: 20–25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American, Seasonal Twist
Nutrition
- Serving Size: 1 brownie (1/9 of pan)
- Calories: ~280 kcal
- Sugar: 18g
- Protein: 3g
- Cholesterol: 35mg
Keywords: Chocolate Rhubarb Brownies, Rhubarb Dessert, Fudgy Brownies, Easy Brownie Recipe, Rhubarb and Chocolate, Moist Brownies