Introduction to Dark Chocolate Rhubarb Brownies
As a busy mom, I know how precious time can be, especially when it comes to whipping up something delicious. That’s why I absolutely adore these Dark Chocolate Rhubarb Brownies! They’re not just a treat; they’re a quick solution for those hectic days when you want to impress your loved ones without spending hours in the kitchen. The rich, fudgy texture combined with the tartness of rhubarb creates a delightful balance that will have everyone asking for seconds. Trust me, these brownies are a must-try delight that will brighten your day!
Why You’ll Love This Dark Chocolate Rhubarb Brownies
These Dark Chocolate Rhubarb Brownies are a dream come true for busy lives. They come together in just 15 minutes of prep time, making them perfect for last-minute gatherings or a sweet treat after dinner. The combination of rich dark chocolate and tangy rhubarb creates a flavor explosion that’s simply irresistible. Plus, they’re easy to customize, so you can make them your own!
Ingredients for Dark Chocolate Rhubarb Brownies
Gathering the right ingredients is the first step to creating these delightful Dark Chocolate Rhubarb Brownies. Here’s what you’ll need:
- Granulated sugar: This sweetener adds the perfect amount of sweetness to balance the tartness of the rhubarb.
- Vegetable oil: It keeps the brownies moist and fudgy, ensuring a rich texture.
- Large eggs: Eggs act as a binding agent, giving the brownies structure and a lovely rise.
- Vanilla extract: A splash of vanilla enhances the overall flavor, making each bite more aromatic.
- All-purpose flour: This is the base of the brownies, providing the necessary structure. You can substitute it with gluten-free or almond flour for a different twist.
- Cocoa powder: Unsweetened cocoa powder gives the brownies their rich chocolate flavor, making them a chocolate lover’s dream.
- Baking powder: This leavening agent helps the brownies rise slightly, creating a soft texture.
- Sea salt: A pinch of salt enhances the sweetness and balances the flavors beautifully.
- Rhubarb: Diced small, this tart vegetable adds a unique zing that pairs perfectly with chocolate.
- Dark chocolate chips: These little morsels melt into the batter, creating pockets of gooey chocolate goodness.
- Chopped walnuts or pecans: Optional, but they add a delightful crunch and nutty flavor to the brownies.
For exact measurements, check the bottom of the article where you can find everything listed for easy printing. Happy baking!
How to Make Dark Chocolate Rhubarb Brownies
Making these Dark Chocolate Rhubarb Brownies is a breeze! Follow these simple steps, and you’ll have a delicious dessert ready in no time. Let’s dive into the process!
Step 1: Preheat the Oven and Prepare the Pan
First things first, preheat your oven to 375 degrees. This step is crucial for even baking. While the oven warms up, line an 8×8 inch baking pan with parchment paper and lightly butter the top. This ensures your brownies come out easily and don’t stick!
Step 2: Mix Wet Ingredients
In a medium-sized bowl, whisk together the granulated sugar, vegetable oil, eggs, and vanilla extract. You want a smooth, glossy mixture that’s well combined. This will create a lovely base for your brownies, adding moisture and flavor.
Step 3: Combine Dry Ingredients
In a large bowl, whisk together the all-purpose flour, cocoa powder, baking powder, and sea salt. Mixing these dry ingredients well is essential. It ensures that the baking powder is evenly distributed, which helps your brownies rise perfectly.
Step 4: Combine Wet and Dry Mixtures
Now, it’s time to bring it all together! Pour the wet mixture into the dry ingredients and stir until just combined. Gently fold in the diced rhubarb, dark chocolate chips, and nuts if you’re using them. The batter will be thick, but that’s just how we like it!
Step 5: Bake the Brownies
Pour the brownie batter into your prepared pan, spreading it evenly. Bake for 20-25 minutes. To check for doneness, insert a toothpick into the center. If it comes out clean or with a few moist crumbs, your brownies are ready!
Step 6: Cool and Cut
Once baked, remove the brownies from the oven and let them cool for at least 10 minutes. This cooling time is key for clean cuts. When you’re ready, slice them into squares, and enjoy the delightful combination of dark chocolate and tart rhubarb!
Tips for Success
- Don’t overmix the batter; it can make the brownies tough.
- Use fresh rhubarb for the best flavor; frozen works too, but may be a bit mushy.
- Check your brownies a minute or two early to avoid overbaking.
- Let them cool completely for cleaner cuts and better texture.
- Store leftovers in an airtight container to keep them moist.
Equipment Needed
- 8×8 inch baking pan: A square pan is ideal, but you can use a round one if that’s what you have.
- Parchment paper: This helps with easy removal; aluminum foil works too.
- Mixing bowls: Use any size you have on hand; just ensure they’re large enough for mixing.
- Whisk: A whisk is great for mixing, but a fork can do the job too.
- Spatula: A rubber spatula is perfect for folding in ingredients and scraping the bowl clean.
Variations
- Gluten-Free: Substitute all-purpose flour with gluten-free flour or almond flour for a gluten-free version.
- Nut-Free: Omit the walnuts or pecans if you have nut allergies, or replace them with seeds like sunflower or pumpkin seeds.
- Vegan: Replace eggs with flax eggs (1 tablespoon ground flaxseed mixed with 2.5 tablespoons water per egg) and use a plant-based oil.
- Extra Chocolate: Add an additional ¼ cup of dark chocolate chips for an even richer chocolate flavor.
- Spiced Up: Incorporate a teaspoon of cinnamon or a pinch of cayenne pepper for a warm, spicy kick.
Serving Suggestions
- Pair these brownies with a scoop of vanilla ice cream for a delightful contrast.
- Serve with a dollop of whipped cream and a sprinkle of cocoa powder for an elegant touch.
- Enjoy with a cup of freshly brewed coffee or a glass of cold milk.
- For a festive presentation, dust with powdered sugar before serving.
FAQs about Dark Chocolate Rhubarb Brownies
Can I use frozen rhubarb for these brownies?
Absolutely! Frozen rhubarb works well, but it may be a bit softer. Just make sure to thaw and drain any excess moisture before adding it to the batter.
How do I store leftover brownies?
Store your Dark Chocolate Rhubarb Brownies in an airtight container at room temperature for up to three days. For longer storage, you can refrigerate them for up to a week.
Can I make these brownies ahead of time?
Yes! You can prepare the batter a day in advance and store it in the fridge. Just remember to bring it to room temperature before baking for the best results.
What can I substitute for eggs in this recipe?
If you’re looking for an egg substitute, try using flax eggs. Mix 1 tablespoon of ground flaxseed with 2.5 tablespoons of water for each egg. It works beautifully in these brownies!
Can I add other mix-ins to the brownies?
Definitely! Feel free to add chocolate chunks, dried fruit, or even a swirl of peanut butter for a fun twist. The possibilities are endless with these Dark Chocolate Rhubarb Brownies!
Final Thoughts
Making these Dark Chocolate Rhubarb Brownies is more than just baking; it’s about creating sweet memories in the kitchen. The joy of mixing rich chocolate with the tartness of rhubarb brings a unique flavor that delights the senses. Whether you’re sharing them with family or enjoying a quiet moment with a cup of coffee, these brownies are sure to bring smiles. Plus, they’re quick and easy, making them a perfect treat for busy days. So, roll up your sleeves, embrace the mess, and let the delicious aroma fill your home. Happy baking!
Print
Dark Chocolate Rhubarb Brownies
- Total Time: 40 minutes
- Yield: 9 squares 1x
- Diet: Vegetarian
Description
As a busy mom, I know how precious time can be, especially when it comes to whipping up something delicious. That’s why I absolutely adore these Dark Chocolate Rhubarb Brownies! They’re not just a treat; they’re a quick solution for those hectic days when you want to impress your loved ones without spending hours in the kitchen.
Ingredients
- 1 cup granulated sugar
- ½ cup vegetable oil
- 2 large eggs
- 1 teaspoon vanilla
- ½ cup all-purpose flour (can sub gluten-free or 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
- Preheat your oven to 375 degrees. Line an 8×8 inch baking pan with parchment paper and lightly butter the top.
- In a medium-sized bowl, whisk the sugar, vegetable oil, eggs, and vanilla.
- In a large bowl, whisk the flour, cocoa powder, baking powder, and sea salt.
- Stir the wet ingredients into the dry ingredients and mix them until they are just incorporated. Add the rhubarb, chocolate chips, and nuts and mix until they are combined. The batter will be quite thick.
- Pour the batter into the prepared baking dish and spread it out so that it is even. Bake for 20-25 minutes, or just until a toothpick inserted into the middle comes out clean.
- Remove the brownies from the oven and let them cool for at least 10 minutes. Cut them into 9 squares and enjoy!
Notes
- Make sure not to overcook the brownies so they don’t dry out.
- Let the brownies cool before cutting for cleaner edges.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 square
- Calories: 200
- Sugar: 15g
- Sodium: 150mg
- Fat: 10g
- Saturated Fat: 1.5g
- Unsaturated Fat: 8.5g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 30mg
