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Dark Chocolate Rhubarb Brownies
Sophia Ramirez

Dark Chocolate Rhubarb Brownies

Ultra-fudgy dark chocolate brownies studded with juicy pockets of tart rhubarb. Easy one-bowl method delivers bakery-quality texture and perfectly balanced flavor in under an hour.
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Prep Time 20 minutes
Cook Time 35 minutes
Cooling Time 1 hour
Total Time 2 hours
Servings: 16 brownies
Course: Dessert
Cuisine: American
Calories: 265
Ingredients Equipment Method Notes

Ingredients
  

  • 200 g dark chocolate (70% cocoa), chopped
  • 150 g unsalted butter
  • 200 g granulated sugar (brownies)
  • 3 large eggs, room temperature
  • 100 g all-purpose flour
  • 30 g unsweetened cocoa powder
  • 1 tsp vanilla extract
  • 0.5 tsp salt
  • 300 g fresh rhubarb, trimmed and cut into 1 cm pieces
  • 40 g granulated sugar (rhubarb)
  • 1 tbsp all-purpose flour (rhubarb)
  • powdered sugar, for dusting (optional)

Equipment

  • 20 cm (8 inch) square baking pan Essential for even baking
  • Parchment paper For easy removal
  • Heatproof bowl
  • Whisk and spatula
  • Wire Cooling Rack

Method
 

  1. Preheat oven to 180°C (160°C fan). Line a 20 cm square pan with parchment paper, leaving overhangs on two sides.
  2. Toss chopped rhubarb with 40 g sugar and 1 tablespoon flour. Set aside.
  3. Melt dark chocolate and butter together until smooth. Cool for 5 minutes.
  4. Whisk sugar and eggs until pale. Stir in vanilla extract and salt.
  5. Pour cooled chocolate mixture into egg mixture and whisk until shiny.
  6. Sift in flour and cocoa powder. Fold gently until just combined.
  7. Fold in prepared rhubarb pieces and any juices until evenly distributed.
  8. Spread batter in pan. Bake 30-35 minutes until top is set with slight jiggle in center.
  9. Cool in pan on wire rack for at least 1 hour (preferably 2). Dust with powdered sugar if desired and cut into 16 squares.

Notes

Toss rhubarb with sugar and flour to control moisture. Brownies continue to set as they cool—do not overbake. Flavor improves after resting overnight. Can be made a day ahead.