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Decadent Dark Chocolate Rhubarb Brownies to Savor Today!

Indulge in these rich and fudgy Decadent Dark Chocolate Rhubarb Brownies, combining the deep flavors of dark chocolate with the tartness of rhubarb.
Print Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 12 servings
Course: Dessert
Cuisine: American
Calories: 250
Ingredients Method Nutrition Notes

Ingredients
  

  • 1 cup unsalted butter 2 sticks
  • 8 ounces dark chocolate chopped (at least 70% cocoa)
  • 1 cup granulated sugar
  • 1 cup brown sugar packed
  • 4 large eggs
  • 1 teaspoon vanilla extract
  • 1 cup all-purpose flour
  • 1/2 teaspoon salt
  • 1 cup rhubarb diced (fresh or frozen)
  • 1/2 cup dark chocolate chips optional

Method
 

  1. Preheat your oven to 350°F (175°C). Grease a 9x13-inch baking pan or line it with parchment paper for easy removal.
  2. In a medium saucepan over low heat, melt the butter and chopped dark chocolate together, stirring until smooth. Remove from heat and let it cool slightly.
  3. In a large mixing bowl, combine the granulated sugar, brown sugar, eggs, and vanilla extract. Whisk until well combined and slightly frothy.
  4. Slowly pour the melted chocolate mixture into the sugar and egg mixture, stirring continuously to prevent the eggs from cooking.
  5. Add the flour and salt to the mixture, folding gently until just combined. Be careful not to overmix.
  6. Fold in the diced rhubarb and dark chocolate chips, if using, until evenly distributed.
  7. Pour the batter into the prepared baking pan and spread it evenly. Bake for 25-30 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs.
  8. Allow the brownies to cool in the pan for at least 15 minutes before slicing into squares. For best results, chill in the refrigerator for an hour before serving.

Nutrition

Serving: 1brownieCalories: 250kcalCarbohydrates: 30gProtein: 3gFat: 12gSaturated Fat: 7gPolyunsaturated Fat: 5gCholesterol: 70mgSodium: 150mgFiber: 2gSugar: 25g

Notes

  • For a richer flavor, try adding a teaspoon of espresso powder to the batter.
  • If you prefer a nutty texture, fold in 1/2 cup of chopped walnuts or pecans before baking.

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