Q1: Can I use frozen rhubarb instead of fresh rhubarb?

Yes, you can use frozen rhubarb, but be sure to thaw it completely and pat it dry with a paper towel. This prevents excess moisture from making the brownies soggy. You may need to extend the baking time by 10–15 minutes.

Q2: Can I make these brownies gluten-free?

Absolutely. You can substitute the all-purpose flour with a gluten-free flour blend or almond flour. The texture may vary slightly, but both options work well for a gluten-free version.

Q3: How should I store leftover brownies?

Store leftover brownies in an airtight container at room temperature for up to 4 days. For longer storage, wrap individual squares and freeze them. Thaw at room temperature before serving.

Chocolate Rhubarb Brownies

Description

Rich, fudgy dark chocolate brownies with tart rhubarb, crunchy walnuts, and gooey chocolate chips. A perfect beginner-friendly spring dessert.

Ingredients

Scale

1 cup granulated sugar
1/2 cup vegetable oil
2 large eggs
1 teaspoon vanilla extract
1/2 cup all-purpose flour (or gluten-free/almond flour)
1/3 cup cocoa powder
1/2 teaspoon baking powder
1/2 teaspoon sea salt
1 cup rhubarb, diced small
1/2 cup dark chocolate chips
1/2 cup chopped walnuts or pecans

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Instructions

Preheat your oven to 375°F (190°C). Line an 8×8 inch baking pan with parchment paper and lightly butter it.
In a medium bowl, whisk together the sugar, vegetable oil, eggs, and vanilla extract until smooth.
In a separate large bowl, whisk together the flour, cocoa powder, baking powder, and salt.
Combine the wet and dry ingredients and stir until just incorporated. Do not overmix.
Fold in the diced rhubarb, chocolate chips, and chopped nuts until evenly distributed. The batter will be thick.
Pour the batter into the prepared baking dish and spread it evenly.
Bake for 20–25 minutes or until a toothpick inserted in the center comes out with a few moist crumbs.
Let the brownies cool in the pan for at least 10 minutes before cutting into squares and serving.

Notes

If using frozen rhubarb, thaw and pat dry to avoid excess moisture. Add 10–15 minutes to baking time if needed.
Do not overbake—check a few minutes early to ensure fudgy texture.
Substitute walnuts with pecans, almonds, or omit for a nut-free version.
To make vegan, use flax eggs and plant-based chocolate chips.

Prep Time: 10 minutes
Cook Time: 25 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 brownie
Calories: 338 kcal
Sugar: 26 g
Sodium: 179 mg
Fat: 21 g
Saturated Fat: 14 g
Unsaturated Fat: 7 g
Trans Fat: 1 g
Carbohydrates: 37 g
Fiber: 2 g
Protein: 4 g
Cholesterol: 36 mg