Recipe Rhubarb Brownies

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

1. Preheat to 350°F and prepare your 8 x 8-inch pan.
2. In a saucepan, add the butter and rhubarb and simmer over low heat until the butter is melted.
3. Add the chocolate chips then immediately remove from heat. Stir until all the chocolate chips are melted.
4. 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)
5. Now add your tempered egg mixture to the rhubarb casserole and mix well.
6. Add the cocoa, flour, and salt and mix until well combined.
7. 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.)