These fudgy rhubarb brownies are a delicious way to celebrate rhubarb season! Tart rhubarb and sweet strawberries pair well with rich chocolate, delivering tastes reminiscent of chocolate covered strawberries. The contrast of flavors is unique and decadent—a true treat for rhubarb fans!
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Ok, I know what you may be thinking. “Do chocolate and rhubarb even go together?” And the answer is…YES!
If you love chocolate and also love rhubarb, then you will adore this recipe. I wasn’t quite sure if these two flavors would work, but I was pleasantly surprised to discover that they are a wonderful match.
Just like regular brownies, these bad boys are very fudgy and chocolatey. I mean, double chocolate is in the name, after all. But unlike your average brownie, rhubarb brownies have a tart twist! Of course, I had to add some strawberries too, since rhubarb works so well with them.
The resulting flavor is similar to chocolate covered strawberries (makes sense) or cherries. Each bite has sweet, tart, tangy, moist, fudgy, and rich notes. If you’re intrigued, you have to make a batch for an early summer dessert!
How to Make Rhubarb Brownies
For the full recipe and ingredients list, remember to scroll down to the recipe card. Here’s a preview of what you’ll do to make these brownies.
- Preheat the oven and line an 8×8 baking dish with parchment paper. Spray the parchment paper with nonstick baking spray or lightly grease it with butter.
- Combine the sugar, butter, eggs, and vanilla in a bowl. In a separate bowl, mix together the dry ingredients: flour, cocoa powder, baking powder, and salt.
- Add the dry ingredients to the wet ingredients in batches and stir to combine.
- Fold in the strawberries, rhubarb, and chocolate chips.
- Spread the batter onto the prepared baking dish. Press some sliced strawberries on top.
- Bake until a toothpick inserted into the center comes out clean!
- The batter for rhubarb brownies is sticky. It may be kind of difficult to spread in the pan, but using a rubber spatula helps. Be sure to spread it out as evenly as you can so that it fills the entire pan.
- You can use fresh or frozen rhubarb and strawberries for this recipe. Just make sure they are cut into small pieces. You want them to be widely distributed in the batter, so that they are present in every bite!
- Store the brownies in an airtight container on the counter for up to 5 days. If you store the container in the fridge, they will last longer.
- To freeze rhubarb brownies, wrap each one tightly in plastic wrap then place in a freezer-safe bag or container. They should last for up to 3 months in the freeze. Enjoy frozen, thaw in the fridge overnight, or microwave for 20 seconds to thaw before eating.
- For some extra decadence, serve warm with a scoop of vanilla ice cream!
More Rhubarb and Brownie Recipes
Craving more brownies? Check out the Fudgy Beet Brownies and Vegan Sweet Potato Brownies. You may also enjoy the Chocolate Avocado Muffins.
For more ways to use rhubarb, see:
- Rhubarb Sauce for Ice Cream
- Strawberry Rhubarb Baked Oatmeal Muffins
- Blueberry Rhubarb Jam
- Blueberry Rhubarb Bars
- Sweet Strawberry Rhubarb Salsa
I’d love to hear how you like this recipe! Rate/review using the stars on the recipe card or in the comments, and follow the Veg World on YouTube, Instagram, Facebook, and Pinterest. Looking for something totally different? Browse the recipe library.
Double Chocolate Rhubarb Brownies
- ½ cup unsalted butter - melted
- 1 cup granulated sugar
- 2 eggs
- 1 teaspoon vanilla extract
- ¾ cup all purpose flour
- ⅔ cup unsweetened cocoa powder
- ½ teaspoon baking powder
- ½ teaspoon salt
- 1 cup finely diced rhubarb
- 1 cup finely diced strawberries - save a few berries for topping
- ½ cup semisweet chocolate chips
- Preheat the oven to 350 degrees F. Line an 8×8 baking pan with parchment paper or foil. Lightly grease the parchment or foil with butter or a cooking spray.
- In a large bowl, cream the butter and sugar. Whisk in the eggs and vanilla. In a separate bowl, stir together the flour, cocoa powder, baking powder, and salt. Slowly add the dry ingredients to the wet ones, mixing as you go, until everything is incorporated. Fold in the rhubarb, strawberries, and chocolate chips. Stir well.
- Transfer the batter to the prepared baking dish, and use a rubber spatula to spread it out evenly in the pan. The batter will be sticky, so it will take a little effort to spread it in an even layer that fills the entire pan. Press some thinly sliced strawberries on the top of the batter if desired. I like to do this to add an extra pop of color, but it's up to you.
- Bake the brownies for 45 to 55 minutes, until a toothpick inserted in the center comes out clean. Let the brownies cool for a few minutes before slicing into square. Enjoy!
- Store brownies in an airtight container on the counter for up to 5 days. Store the container in the fridge if you want the brownies to last a little longer.
- To freeze the brownies, wrap each one in plastic wrap then place in a freezer-safe bag or container. Store for up to 3 months. Enjoy frozen or thawed. To thaw quickly, unwrap a brownie, place it on a microwave-safe plate, and microwave for 20 to 30 seconds until warm.
- These brownies would also taste delicious with a scoop of vanilla ice cream!
Have a great weekend! – Lizzie
Absolutely the best brownies ever. Have even passed the recipe along and they echoed the same. Making again today for a birthday party
Lizzie Streit, MS, RDN
Hi Janice, I’m so glad that you enjoy these brownies! They are a favorite of mine! Thanks for rating the recipe and letting me know.