Rich, decadent chocolate paired with slightly tangy rhubarb is one of the best brownies I've ever had!
Prep Time: 15 MINUTES
Bake Time: 35 MINUTES
Total Time: 50 MINUTES
INGRÉDIENTS- 2 cups (350 g) rhubarb, finely chopped
- 1/2 cup (113 g) unsalted butter
- 1/4 cup (45 g) mini semisweet chocolate chips
- 1 1/2 cups (300 g) sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 1/2 cup (63 g) baking powder cocoa
- 1 cup (125 g) all-purpose flour
- 1/2 teaspoon kosher salt
PRÉPARATION- Preheat to 350°F and prepare your 8 x 8-inch pan.
- In a saucepan, add the butter and rhubarb and simmer over low heat until the butter is melted.
- Add the chocolate chips then immediately remove from heat. Stir until all the chocolate chips are melted.
- In a separate bowl, combine the eggs, sugar, and vanilla. Add a spoonful of the rhubarb mixture to the egg mixture to temper it. (you don't want scrambled eggs)
- Now add your tempered egg mixture to the rhubarb casserole and mix well.
- Add the cocoa, flour, and salt and mix until well combined.
- Bake for 25 to 35 minutes in a prepared 8 x 8-inch pan, or until a toothpick comes out with minimal batter. (I baked mine in a fan oven for 31 minutes.)