Double Chocolate Rhubarb Brownies
These strawberry rhubarb brownies feature a unique combination of flavors with sweet, tart, and tangy tastes! They're a decadent, early summer treat.
Servings 16 brownies
Preheat the oven to 350 degrees F. Line an 8x8 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!
Serving: 1brownie | Calories: 175kcal | Carbohydrates: 23g | Protein: 3g | Fat: 9g | Saturated Fat: 5g | Trans Fat: 1g | Cholesterol: 36mg | Sodium: 83mg | Potassium: 151mg | Fiber: 2g | Sugar: 15g | Vitamin A: 219IU | Vitamin C: 6mg | Calcium: 27mg | Iron: 1mg