Dessert

Chocolate Rhubarb Brownies Recipe

Byanna orden February 22, 2026February 22, 2026

Introduction

Chocolate rhubarb brownies offer a delightful twist on a classic favorite by combining rich cocoa with the bright tartness of rhubarb. These brownies are moist, flavorful, and perfect for anyone looking to try something a little different but equally indulgent.

A close-up view of several square-shaped brownies tightly packed together, each with a cracked, shiny, and slightly rough brown top layer that reveals a moist, gooey interior beneath. The dark brown base layer is rich and slightly melted with visible bits of red fruit embedded throughout, adding splashes of color. The brownies appear soft with melted chocolate oozing gently from the edges. The surface under the brownies is a white marbled texture. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 cup granulated sugar
½ cup vegetable oil
2 large eggs
1 teaspoon vanilla
½ cup all-purpose flour (can substitute 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

Step 1: Preheat your oven to 375 degrees Fahrenheit. Line an 8×8 inch baking pan with parchment paper and lightly butter the top.
Step 2: In a medium-sized bowl, whisk together the sugar, vegetable oil, eggs, and vanilla until smooth.
Step 3: In a separate large bowl, whisk the flour, cocoa powder, baking powder, and sea salt to combine.
Step 4: Stir the wet ingredients into the dry ingredients until just incorporated. Then fold in the diced rhubarb, dark chocolate chips, and chopped nuts. The batter will be thick.
Step 5: Pour the batter evenly into the prepared baking pan. Bake for 20-25 minutes, or until a toothpick inserted in the center comes out clean. Avoid overbaking to keep the brownies moist.
Step 6: Remove from the oven and let cool for at least 10 minutes before cutting into 9 squares. Enjoy!

Tips & Variations

For a gluten-free option, substitute the all-purpose flour with a gluten-free blend or almond flour.
If fresh rhubarb isn’t available, frozen rhubarb works well—just make sure to thaw and drain excess moisture.
Swap walnuts for pecans or omit nuts altogether if preferred.
Add a pinch of cinnamon or chili powder to the dry ingredients for a subtle warm spice note.
Use semi-sweet or milk chocolate chips for a sweeter flavor.

Storage

Store leftover brownies in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate for up to one week or freeze for up to 3 months. To reheat, warm the brownies gently in the microwave or oven until soft and gooey.

How to Serve

The image shows close-up pieces of chocolate brownies with a cracked, slightly rough top layer in rich dark brown color, revealing a gooey, melted chocolate layer just beneath. There are hints of red berry bits scattered throughout, adding pops of red to the deep brown base. The brownies are cut into squares and placed on a white marbled surface, focusing tightly on the texture and melted chocolate that oozes out between the soft, dense layers. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen rhubarb instead of fresh?

Yes, frozen rhubarb works well. Just be sure to thaw and drain any excess moisture before adding it to the batter to prevent sogginess.

How do I know when the brownies are done?

Insert a toothpick into the center of the brownies; it should come out clean or with just a few moist crumbs attached. Avoid overbaking to keep the brownies moist and tender.