Dark Chocolate Rhubarb Brownies – Rich, Tangy & Fudgy

Dark Chocolate Rhubarb Brownies are the perfect combination of rich, fudgy chocolate and bright, tart rhubarb. These indulgent brownies offer a unique twist on a classic dessert by balancing deep cocoa flavor with the refreshing tang of rhubarb. They’re ideal for dessert tables, brunch treats, or a cozy afternoon snack.

Why You’ll Love This Recipe

• Deep, fudgy dark chocolate flavor with a tangy rhubarb twist
• Perfectly balanced sweetness and tartness
• Easy to bake with simple ingredients
• Ideal for dessert, potlucks, or gifting
• Unique flavor combination that feels gourmet but is approachable

Ingredients

• 1 cup unsalted butter
• 8 ounces dark chocolate, chopped
• 1 ½ cups granulated sugar
• 4 large eggs
• 1 teaspoon vanilla extract
• 1 cup all-purpose flour
• ¼ cup unsweetened cocoa powder
• ½ teaspoon salt
• 1 cup chopped rhubarb, fresh or thawed if frozen
• ½ cup chopped walnuts or pecans (optional)

Step-by-Step Instructions

1. Preheat oven to 350°F. Line a 9×9-inch baking pan with parchment paper and grease lightly.
2. Melt butter and dark chocolate together in a heatproof bowl over simmering water or in the microwave. Stir until smooth.
3. Remove from heat and whisk in sugar until well combined.
4. Beat in eggs one at a time, followed by vanilla extract.
5. Sift together flour, cocoa powder, and salt. Gradually fold into the chocolate mixture.
6. Gently fold in chopped rhubarb and nuts if using.
7. Pour batter into prepared pan and smooth the top.
8. Bake for 30–35 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs.
9. Allow brownies to cool completely before cutting into squares.
10. Optional: dust with powdered sugar or drizzle with melted chocolate for presentation.

Tips & Variations

• Use tart, fresh rhubarb for best flavor; trim any tough ends.
• For extra fudginess, slightly underbake the brownies.
• Add a teaspoon of orange zest for a citrusy twist that complements rhubarb.
• Swap nuts for chocolate chips for added richness.
• Serve warm with a scoop of vanilla ice cream for a dessert treat.

Storage & Freezer Instructions

• Store brownies in an airtight container at room temperature for up to 3 days.
• Refrigerate for up to 5 days to keep rhubarb fresh.
• Freeze uncut brownies wrapped tightly in foil or plastic for up to 2 months.
• Thaw in the refrigerator or at room temperature before serving.
• Avoid stacking freshly frosted brownies to prevent sticking.

Serving & Pairing Ideas

• Serve with vanilla ice cream or whipped cream for dessert.
• Pair with a cup of hot coffee or tea for a cozy treat.
• Garnish with orange zest or a light drizzle of melted chocolate for elegance.
• Cut into small bite-sized squares for parties or potlucks.
• Arrange on a dessert platter alongside other chocolate or fruit desserts.

Frequently Asked Questions

Can I use frozen rhubarb?

Yes. Thaw and drain any excess liquid before folding into the batter to prevent soggy brownies.

Can I use milk chocolate instead of dark?

Yes, but dark chocolate gives the richest contrast with rhubarb’s tartness.

Do these brownies need frosting?

No, they’re rich and fudgy on their own. Optional chocolate drizzle enhances presentation but is not necessary.

Can I make these gluten-free?

Yes, substitute all-purpose flour with a 1:1 gluten-free baking flour blend. Texture may be slightly different but flavor remains excellent.

Ready to Make It?

Dark Chocolate Rhubarb Brownies deliver a unique balance of fudgy chocolate and bright rhubarb tang. They’re simple to make yet feel gourmet, perfect for dessert tables, gifts, or cozy indulgence. Save this recipe and enjoy a rich, fruity brownie anytime.

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