DECADENT CHOCOLATE RHUBARB BROWNIES with CHOCOLATE FROSTING
People! I have never been a huge fan of brownies. Brownie lovers, unite and sue me. 🤷♀️ HOWEVER, these insanely scrumptious ooey gooey brownies just may have won me over to the dark side.
In addition to being blessed with an abundance of rhubarb this year, one of my followers requested a new rhubarb recipe other than the typical square, muffin, cake or crumble. I wondered how chocolate and rhubarb would pair so I experimented and this is what I came up with!
A decadent, moist and fabulously gooey brownie packed with the rich taste of chocolate and the zippy tang of random chunks of rhubarb topped with with a decadent chocolate icing! They are fluffy but still have that typical dense weight brownies are known for. This is a brownie fit for kings and queens. Let me know what you think!
In the meantime, I think I’m going to sneak back into the kitchen for another one. 😉
INGREDIENTS
2 cup white sugar
1 cup vegetable oil
4 large eggs
2 tsp vanilla
1 cup flour
3/4 cup cocoa powder
1 tsp baking powder
1 tsp salt
2 cups rhubarb, diced
1 cup semi sweet chocolate chips
Chocolate Frosting (optional but oh so so good)
1/2 cup butter, room temperature
2 1/2 cups icing sugar
1/2 cup cocoa
2 tsp vanilla
1/4 cup warm whole milk
DIRECTIONS
Preheat oven to 375 degrees. Line a 9x13 inch baking pan with parchment paper and lightly spray the paper with non stick cooking spray
In one bowl, whisk together the sugar, oil, eggs and vanilla until thoroughly combined.
In another bowl, whisk flour, cocoa, baking powder and salt together well.
Add the dry ingredients to the wet ingredients and stir JUST until combined.
Fold the rhubarb and chocolate chips into the batter again, just until combined.
Pour and evenly spread the batter into your prepared baking dish.
Bake for 30-35 minutes, or just until a toothpick inserted into the middle comes out clean. If you like a super gooey brownie, remove from the oven if there is still a small amount of batter on the toothpick and when you wiggle the pan, the top of the brownies stays firm.
While your brownies are baking, make the icing. Add all of the icing ingredients to the bowl of your kitchen aid stand mixer (a bowl and hand mixer works as well). Beat until smooth. It should be slightly runny like a thick cake batter…add a bit more warm milk or icing sugar as needed.
Remove brownies from the oven and let them cool for 10 minutes.
Spread the icing over the pan of brownies. Let set for an hour or until icing is set.
Cut into 12-16 squares and share…if you can!
