Recently I was reviewing a cookbook written by a chef and restaurateur who traveled the middle California coast and presented recipes from places he visited. He also included some of his own recipes, and one of them was moist chocolatey brownies with rhubarb. This combination sounded very weird to me – who would think rhubarb and chocolate were a good combination? I just happened to have some rhubarb in my garden, so I made a thick rhubarb compote and added it to brownies made with my versatile Mom’s Brownie Mix. I added an extra egg and some semi-sweet chocolate chips and did not expect my Rhubarb Brownies to be anything spectacular. Boy was I wrong. These brownies are addicting, moist, and absolutely delicious.

They are a chocoholic’s dream.

16 Servings

2 1/2 cups rhubarb, sliced very thin
1/2 cup sugar
1 cup water

2 1/2 cups Mom's Brownie Mix
3 eggs
1 teaspoon vanilla

1/2 cup semi-sweet chocolate chips

1. Preheat oven to 350°. Spray a 9" x 9" shallow glass baking dish with non-stick spray.
2. Place the rhubarb, sugar, and water in a saucepan. Bring to a boil, stir, then turn down to a simmer. Let the mixture cook until thickened and most of the water has been absorbed. Set aside.
3. Mix the brownie mix, eggs, and vanilla until smooth. Stir in the chocolate chips and rhubarb mixture. Spread the batter evenly into the prepared baking dish.
4. Bake 40-45 minutes or until the center is just set and the sides begin to pull away from the sides of the pan. Do not over bake.
5. Remove from the oven and let cool thoroughly before cutting into 16 squares.

Amount Per Serving
Calories 204 Calories from Fat 73
Percent Total Calories From: Fat 36% Protein 4% Carb. 60%
Nutrient Amount per Serving
Total Fat 8 g
Saturated Fat 2 g
Cholesterol 40 mg
Sodium 107 mg
Total Carbohydrate 31 g
Dietary Fiber 0 g
Sugars 6 g
Protein 2 g

Vitamin A 2% Vitamin C 2% Calcium 0% Iron 1%