Dark chocolate and rhubarb brownies

By Jason Skrobar
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Ingredients

  • 1 cup unsalted butter
  • 1-1/2 cups dark chocolate, chopped
  • 1.5 cups sugar
  • 4 eggs
  • 1 teaspoon vanilla extract
  • 3/4 cup all purpose flour
  • 1/3 cup cocoa
  • 1/2 teaspoon kosher salt
  • 2 cups rhubarb, finely chopped

Directions

  1. Pre-heat your oven to 400° and line an 20 x 20-centimeter square pan with parchment paper and spray with non-stick cooking spray.
  2. In a double boiler (a metal or glass mixing bowl over a saucepan of simmering water) melt the butter and chocolate. Once melted remove the bowl from the saucepan and set aside to let cool slightly.
  3. In a medium mixing bowl, and using a hand mixer beat the sugar, eggs and vanilla until light and airy - about five minutes. Add the cooled butter and chocolate mixture and continue to beat for another minute.
  4. Sift in flour and cocoa powder. Using a rubber spatula fold in the flour and cocoa powder until it is completely combined - do not over mix. Fold in the salt and one cup of the rhubarb. Pour batter into prepared pan and sprinkle the remaining cup of rhubarb on top.
  5. Bake for 40-45 minutes - these brownies are fudgy!
  6. Remove the pan from the oven and let cool in the pan for 20 minutes. Enjoy!

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