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
For the vegetable oil, use neutral-flavored options like avocado or canola oil. Easily substitute all-purpose flour with a gluten-free all-purpose flour blend or almond flour. Adjust granulated sugar if you prefer a less sweet or more tart brownie. Chop rhubarb into small, consistent pieces, about ¼ to ½ inch. Any kind of dark chocolate works well. Swap out walnuts for pecans, or omit nuts entirely. Do not overmix the batter once wet and dry ingredients are combined; overmixing can make brownies tough and cakey. Ensure rhubarb is diced small, and if using frozen rhubarb, thaw it completely and pat it very dry. Bake just until a toothpick inserted into the middle comes out with moist crumbs. Always cool completely before slicing for the cleanest cuts. For the cleanest slices, use a hot, non-serrated knife and wipe it clean between each cut. Serve these brownies warm for an extra gooey texture, perhaps with a scoop of vanilla ice cream. Store cooled brownies in an airtight container at room temperature for 3-4 days, or freeze individual squares for up to 3 months. Thaw frozen brownies at room temperature for an hour or two. For thicker brownies, increase all ingredient amounts by half to fill a 9x13 inch pan and bake an additional 5 minutes. Nutrition information is estimated based on common ingredients and serving sizes and may vary.