Chocolate Rhubarb Brownie

Hello friends!

It’s been a little while since I shared a recipe on here so I thought we better change that! And what better recipe to share than a brownie. Brownies are one of my most favorite sweet treats. When I shared this brownie recipe with ya’ll a while back, I thought I was sharing the best.ever.brownie.recipe. However, we’ve since discovered a close second.

And if my husband keeps baking batches of these, I might be convinced that they’re my new favorite.

After all, the secret ingredient is rhubarb so technically that makes them healthy! Right?!

Chocolate Rhubarb Brownie

Any recipe that’s both quick to whip up and delicious is a winner in our home. These brownies are both of these so they’ve become our favorite treat this spring! I always put rhubarb in the freezer so we’ll be enjoying these year round!

Chocolate Rhubarb Brownies from www.joyinourhomecom

I love rhubarb and chocolate and what better way to combine these two in a gooey, delicious brownie?

Chocolate Rhubarb Brownies from www.joyinourhomecom

 

Chocolate Rhubarb Brownie
A gooey and delicious brownie bursting with flavors of chocolate and rhubarb and topped with a dusting of sugar!
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Ingredients
  1. 1 cup white sugar
  2. ½ cup vegetable oil
  3. 2 large eggs
  4. 1 teaspoon vanilla
  5. ½ cup flour
  6. ⅓ cup cocoa powder
  7. ½ teaspoon baking powder
  8. ½ teaspoon salt
  9. 1 cup rhubarb, diced
  10. ½ cup chocolate chips
Instructions
  1. Preheat oven to 375 degrees. Line an 8x8 inch baking pan with parchment paper and lightly spray the paper with coconut spray (or another non stick spray of your choice.).
  2. In a bowl whisk together the sugar, oil, eggs and vanilla.
  3. In another bowl whisk together the flour, cocoa powder, baking powder and salt.
  4. Stir the wet ingredients into the dry ingredients and mix just until blended
  5. Add the rhubarb and chocolate chips and mix until they are combined. The batter will be thick.
  6. Pour and spread the batter into the prepared dish.
  7. Bake for 25-30 minutes, or just until a toothpick inserted into the middle comes out clean.
  8. Remove brownies from the oven and let them cool for 10 minutes. Cut into 16 squares and enjoy!
Notes
  1. Freezes well!
Joy in Our Home https://www.joyinourhome.com/
Chocolate Rhubarb Brownies

Let me know if you try these! (This recipe was adapted from: The Endless Meal)

I shared a peek of this Blueberry Citrus Cake on my Instagram this week and if you love blueberries and citrus flavors, you must try it!!

Have a great week, everyone!

 

-Kendra

 

Linking to these fabulous parties:

The Scoop, Inspire Me Tuesday, Time To Sparkle, On Display Thursdays, Tuesdays At Our HomeThe Dedicated HouseThe Makers Link Party, Party In Your PJs, Whimsy Wednesday, Work It Wednesday, Pin Worthy Wednesday, Wednesday Roundup,  Artsy Fartsy Link Party, Inspire Me Please, Grace At Home, Creative Collection, Weekend Wind-down Party, Best of The Weekend,  Super Saturday, Frugal Crafty Home Blog Hop, Share It Sunday, Talented Tuesdays, Pretty Pintastic Party, Think and Make Party, Something To Talk About, The Creative Circle, Dream Create Inspire,

64 comments

        • Kendra says:

          So glad you enjoy them Nancy! They’re a favourite in our home as well and now that we’re talking about them, I’m craving them! 🙂 Have a wonderful week!

    • Ruth says:

      After reading the other reviews I gave it a try. It turned out amazing! I used gluten free flour and dairy free chocolate chips and it turned out to be everything I hoped for!

      • Kendra says:

        I’m so happy to hear that, Ruth! Thanks for stopping by to let me know! I will have to try them gluten free sometime too (I find the cocoa really disguises the gluten free flour taste)! Have a wonderful rest of the week! xo

  1. Lisa at Texas Decor says:

    This looks amazing!!! We freeze rhubarb sometimes too and my hubby loves rhubarb pie, so he’d for sure love these. I’m intrigued by the coconut spray you mentioned. I don’t think I’ve ever seen it at my local grocer. It sounds like something I’d like to bake with. P.S. Your photography skills are out of this world too! These pics are incredible!!!

    • Kendra says:

      Thanks so much, sweet friend! You sure know how to make my day! I actually buy the coconut spray at Walmart whenever we come to the US! Hope you’re having a great week!! xo

  2. Carol Badenoch says:

    Unlike most of those who commented, I actually made them! These might be the best brownie I have ever eaten. Gooey good. I slightly underbaked them — 23 minutes. A great use of rhubarb. The rhubarb was finely chopped so it gave lots of moisture without being chewy.

    • Kendra says:

      So glad you tried these Carol, and even happier to hear you loved them! They’re seriously so good! Now I’m craving them again! Thanks so much for stopping by!!

    • Kendra says:

      Hi Billie, I haven’t used frozen rhubarb for this recipe but I would thaw it first, drain any water and then add the rhubarb to the batter. Let me know how you like them! 🙂

  3. Stefanie says:

    I made these today and followed the recipe exactly. They turned out great! They are somehow light and fluffy and dense and chewy all at the same time. Very nice combination of tart and sweet, and such an easy recipe. This is a keeper, and I will definitely make this again. Thank you for sharing!

    • Kendra says:

      Somehow your comment went to my spam folder! I’m so sorry I’m just seeing it now, Stephanie but thanks SO much for letting me know! I am so glad you enjoyed them! They’re one of my absolute favorite! xo

  4. Joanna says:

    If I use rhubarb that was frozen do I use the liquid once thawed or do I discard it? Or do I just add frozen rhubarb directly into the batter?

    • Kendra says:

      Hi Joanna,
      I’ve never used frozen rhubarb in these brownies but I’d definitely give it a try. I would thaw the rhubarb, squeeze out all the access water and discard it before adding the rhubarb to the batter! Let me know how it works! (I haven’t been able to freeze any for winter baking as our plant isn’t too big yet!) 🙂

  5. Ashley says:

    I’m not sure what’s wrong here, but I am currently making this recipe. It has been in for 35 minutes and it is still basically liquid in the middle. It is in an 8 x 8 ceramic pan at the listed temperature. The top is getting crusty, but the middle is not baked.

    • Kendra says:

      I’m sorry it didn’t turn out for you, Ashley. We make it often and have never had a problem. Have you checked if your oven temperature is accurate; 35 minutes is a long time for it to still be liquid. I hope it works next time!

  6. Antoinette says:

    Deliciously moist brownies. The double chocolate was decadent! I made a double batch and put it in a 9×13 Pyrex and baked it for 45 minutes. I would probably reduce the sugar next time to make it for my daughter’s family who do not eat a lot of sugar.

    • Kendra says:

      I am so happy you enjoyed these, Antoinette! They really are a family favorite in our home and doubling them is a great idea 🙂 I often cut off sugar in recipes too and hope your daughter’s family loves them as well! Thanks so much for letting me know you tried them!

    • Kendra says:

      Hi Megan,
      I’ve never tried them using stewed rhubarb but not sure about my readers. 🙂 The ratio of dry to wet ingredients would really be effected and thus the batter as well. Let me know if you do try it and how it works out! Have a great week!

    • Kendra says:

      You’re welcome Vanessa! They usually disappear quickly but I think they’d keep for a few days. Really, the recipe only makes an 8X8″ pan so they disappear fast 😉 Have a great week!

  7. Geneviève says:

    Surprised beyond words. My husband wanted another batch and he wasn’t even finished with the first one.

    • Kendra says:

      Sooo glad to hear that Genevieve, but I’m not at all surprised!😉 Everyone seems to enjoy them! Thanks so much for letting me know! Have a great rest of the weekend!

  8. Judy says:

    My rhubarb is just big enough to cut, so I tried your recipe today. YUMMY! Very rich chocolate and the little pieces of rhubarb are just enough to cut that super sweet taste and make this a delicious brownie!! Thanks for the recipe!!

    • Kendra says:

      So you glad you tried this, Judy and loved it! It’s one of our favorites and can’t wait for our rhubarb to be ready now!! Have a wonderful week and thanks for stopping by and letting us know!

  9. Julia says:

    Best. Brownie. Recipe. EVER.
    Making them for the second time in two days because I devoured the first batch!

    • Kendra says:

      Haha, I love it Julia! And I totally agree!! They are our favourites too and I’ll be making them today… and tomorrow maybe too 😉 So glad you stopped by to leave a comment- appreciate it!

    • Kendra says:

      No, I don’t include nutritional info for our recipes on my blog, Ramona. There’s some apps that could help you figure it out, though 🙂 Have a great week!

  10. Veronica Quebec says:

    These brownies are real treat! The tartness of rhubarb with chocolate was delicious. A very nice fudgy brownie.

  11. Renee says:

    These are awesome. I had leftover rhubarb pulp from making rhubarb syrup so I tried using it in this recipe. Happy to report they were awesome. Keeping this recipe.

  12. Becki says:

    I veganised these by using 1/2 cup applesauce instead of eggs and it worked out well, they were pretty gooey after 20-25 mins so could go longer.

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