Dark chocolate and rhubarb brownies
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
- 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.
- 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.
- 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.
- 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.
- Bake for 40-45 minutes - these brownies are fudgy!
- Remove the pan from the oven and let cool in the pan for 20 minutes. Enjoy!
