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