Ingredients
Equipment
Method
- Preheat your oven to 375 degrees. Line an 8x8 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 - see notes. Make sure not to overcook the brownies so they dont dry out.
- Remove the brownies from the oven and let them cool for at least 10 minutes. Cut them into 9 squares and ... try not to eat them all at once!
Nutrition
Notes
These brownies are best enjoyed slightly warm with ice cream or whipped cream. Store leftovers in an airtight container at room temperature for 3-4 days, or refrigerate for extended freshness (bring to room temperature before serving). They freeze well for up to 3 months. For variations, add orange zest or espresso powder, or swirl in sweetened cream cheese. Remember to avoid overmixing the batter for a fudgy texture and always cool completely for clean slices. Nutrition information is estimated based on common ingredients and serving sizes and may vary.