Dark Chocolate Rhubarb Brownies -

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Introduction

Rhubarb and dark chocolate might not be the first pairing that comes to mind, but this unlikely duo is a match made in dessert heaven. These dark chocolate rhubarb brownies combine the richness of chocolate with the tangy brightness of rhubarb to create a treat that’s both unique and irresistible. Whether you’re a fan of fudgy brownies or love experimenting with ingredients, this recipe is a must-try.

Detailed Ingredients with Measures

• 4 ounces dark chocolate, chopped
• 1/2 cup butter
• 1 cup sugar
• 2 large eggs
• 1 teaspoon vanilla
• 1/3 cup cocoa powder
• 1/2 teaspoon baking powder
• 1/2 teaspoon salt
• 1/2 cup all-purpose flour
• 1 cup diced fresh rhubarb

Prep Time

This brownie recipe is delightfully simple to prepare and takes just a short amount of time to assemble the ingredients and get everything ready. From chopping the rhubarb pieces to melting the rich dark chocolate, it’s an enjoyable and stress-free process.

Cook Time, Total Time, Yield

Once the batter is mixed, the brownies need about 30-35 minutes in the oven to bake to perfection. In total, including preparation and baking, you’ll be enjoying warm dark chocolate rhubarb brownies in around 45 minutes. This recipe serves approximately 12 delightful brownie portions, perfect for sharing—or savoring on your own.

This rich and decadent dessert deserves a try in your home kitchen! Enjoy the perfect blend of a classic chocolate brownie with a tangy rhubarb twist.

Detailed Directions and Instructions

Step 1: Prepare the Oven and Pan

Preheat your oven to 350 degrees Fahrenheit (175 degrees Celsius). Line an 8×8-inch baking pan with parchment paper, leaving some overhang on the sides for easy removal later.

Step 2: Melt the Butter and Chocolate

In a medium-sized saucepan, melt the butter over medium heat. Once melted, add the chopped dark chocolate. Stir continuously until the chocolate is completely melted and smooth. Remove the saucepan from the heat and let it cool slightly.

Step 3: Mix the Wet Ingredients

In a large mixing bowl, whisk together the sugar and eggs until smooth and well-combined. Add the vanilla extract and the slightly cooled chocolate mixture. Stir until fully incorporated.

Step 4: Add the Dry Ingredients

Sift the flour, cocoa powder, and salt into the wet mixture. Gently fold them together with a spatula, being careful not to overmix. Stop mixing as soon as the flour is fully incorporated.

Step 5: Prepare the Rhubarb

Trim and dice the rhubarb stalks into small pieces, about ½-inch in size. Stir half of the diced rhubarb into the brownie batter.

Step 6: Assemble the Brownies

Pour the brownie batter into the prepared baking pan and spread it evenly. Scatter the remaining diced rhubarb over the top of the batter for decoration. Lightly press the rhubarb pieces into the batter so they adhere.

Step 7: Bake the Brownies

Place the pan in the preheated oven and bake for 35 to 40 minutes. The brownies are ready when the top is set and a toothpick inserted into the center comes out with only a few moist crumbs. Avoid overbaking to keep the brownies fudgy.

Step 8: Cool and Serve

Allow the brownies to cool completely in the pan before using the parchment paper to lift them out. Slice into squares and serve.

Notes

Note 1: Rhubarb Selection

Choose fresh and firm rhubarb stalks for the best results. Avoid any stalks that are wilted or soft.

Note 2: Optional Add-ins

Feel free to experiment with additional ingredients like chopped nuts, chocolate chips, or a swirl of peanut butter if desired.

Note 3: Storage

Store the brownies in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week.

Note 4: Freezing Option

These brownies can be frozen for up to 3 months. Wrap them individually in plastic wrap and store in a freezer-safe bag or container. Thaw at room temperature before serving.

Note 5: Adjusting Sweetness

If you prefer less sweetness, you can reduce the amount of sugar by 2-3 tablespoons without significantly affecting the texture.

Note 6: Using Frozen Rhubarb

If using frozen rhubarb, thaw it completely and drain any excess liquid before adding it to the batter.

Cook techniques

Using Fresh or Frozen Rhubarb

To prepare rhubarb for the recipe, you can use fresh stalks or frozen rhubarb. If using frozen, make sure to thaw it completely and pat it dry with paper towels to remove excess moisture.

Chopping Rhubarb

Chop the rhubarb into small, even-sized pieces to ensure it cooks evenly and blends well into the brownies.

Choosing the Right Chocolate

Use high-quality dark chocolate for this recipe. Opt for dark chocolate with at least 70% cocoa for a rich and intense flavor.

Melting the Chocolate

Melt the chocolate over low heat, using either a double boiler or a heatproof bowl set over simmering water. Stir frequently to prevent burning.

Do Not Overmix the Batter

When combining the wet and dry ingredients, mix gently until just combined to ensure the brownies stay moist and tender.

Testing for Doneness

To check if the brownies are done, insert a toothpick into the center. A few moist crumbs are fine, but the center should not be wet or gooey.

FAQ

Can I use milk chocolate instead of dark chocolate?

It’s recommended to use dark chocolate for this recipe, as it balances the tartness of the rhubarb and provides a deeper flavor. Milk chocolate may result in overly sweet brownies.

Can I make these brownies gluten-free?

Yes, you can substitute regular flour with a gluten-free all-purpose flour blend. Make sure the blend includes xanthan gum for structure.

Do I need to peel the rhubarb?

No, there’s no need to peel rhubarb. Simply wash it, trim both ends, and chop it into pieces as required.

How do I store the brownies?

Store the brownies in an airtight container at room temperature for up to 2 days, or refrigerate them for up to 5 days. They can also be frozen for longer storage.

Can I substitute another fruit for rhubarb?

Yes, you can substitute other tart fruits such as cranberries or sour cherries. However, the unique flavor combination of rhubarb and dark chocolate is highly recommended.

What size baking dish should I use?

A square 8×8-inch baking dish works best for these brownies. Ensure it is greased or lined with parchment paper for easy removal.

Can I add nuts or other mix-ins?

Absolutely! You can add chopped nuts, chocolate chunks, or even a swirl of nut butter for extra texture and flavor. Keep mix-ins to about a ½ cup.

Conclusion

Dark chocolate rhubarb brownies are a delightful combination of rich, gooey chocolate and tart, vibrant rhubarb. They bring together unexpected flavors for a unique dessert experience that will impress anyone who tries them. Perfect for chocolate lovers looking for a twist or anyone wanting to experiment with creative baking ideas. These brownies strike the perfect balance between sweet and tart, making them ideal for any occasion.

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