These strawberry rhubarb brownies are irresistible! They’re ultra fudgy, super chocolatey, packed with sweet summer strawberries and tart rhubarb! What’s best is that they are made with simple ingredients, and are vegan, gluten-free, and grain-free.
The birth of these brownies came from a Farmer’s Market trip where they had fresh strawberries and super vibrant rhubarb. I started by making rhubarb bread with strawberry jam on top, but quickly decided that incorporating chocolate somehow was an even better idea. Thus, I used my favorite vegan brownie recipe and added my farmer’s market finds. And let me tell you, these dark chocolate rhubarb brownies are an all-around win!
Ingredients You’ll Need
- Blanched Almond Flour: Make sure to use finely blanched almond flour, not almond meal. The results will not be the same with almond meal.
- Baking Soda: Don’t skip this one. It helps the brownies rise.
- Binders: Unsweetened applesauce and nut butter help bind the ingredients and give the brownies the perfect texture. You can use any nut or seed butter you like!
- Sweetener: You’ll need just a bit of maple syrup and coconut sugar. I like to use natural sweeteners, but you can always use whatever you have on hand like brown sugar or cane sugar.
- Cacao Powder: Any chance I get to add cacao powder to my desserts, I do. It’s essential unprocessed cocoa powder and it offers a ton of benefits, mainly in that it is high in antioxidants and flavonoids.
- Vanilla Extract: Because vanilla is a must, especially when making brownies!
- Add-ins: I add a half cup of rhubarb, and a fourth cup of chocolate chips to the brownie batter, along with 2-3 sliced strawberries. I then top the brownies with a bit more rhubarb, chocolate chips, and a sliced strawberry.
How to make rhubarb brownies
When it comes to making these brownies, it couldn’t be any easier! Just mix the ingredients together in one bowl, starting with the dry ingredients, then adding the wet ingredients. Fold in your rhubarb, chocolate chips, and strawberries. Then, bake!
Here are some key tips so that your strawberry rhubarb brownies come out perfectly!
- Cut the rhubarb into small pieces. I like to but them to about the size of a blueberry. I only used about 1 large rhubarb stalk for this recipe so you do not need much
- Slice the strawberries thin. You only need 3-4 strawberries for this recipe. You’ll cut the first few into small pieces to fold into the brownie batter. Then, reserve one to place on top of the batter right before baking.
- Use parchment paper. Line an 8×8 baking dish with parchment paper and scrape the batter into the baking dish. Use a spatula to gently spread the batter evenly.
- Let the brownies cool. As tempting as it will be to eat them as soon as they come out of the oven. Give them about 10 minutes to cool, then dig in!
How to store leftover strawberry rhubarb brownies
Good luck if you have any left! If you do, I recommend storing them in an airtight container in the fridge. They last about 3-4 days and you can easily warm them up or enjoy them cold!
Are these brownies healthy?
These brownies are healthy-ish! Ingredients like cacao, strawberries, and rhubarb are packed with antioxidants. Plus, strawberries and rhubarb are a great source of vitamin C and fiber!
Strawberry Rhubarb Brownies
Ingredients
- 1 cup Finely Ground Blanched Almond Flour
- 1 1/2 tsp Baking Soda
- 1/3 cup Cacao Powder (or cocoa powder)
- 3 tbsp Coconut Sugar
- 1/2 cup Almond Butter (or Peanut Butter)
- 1/4 cup Non-Dairy Milk of Choice
- 1/4 cup Unsweetened Applesauce
- 2 tbsp Maple Syrup
- 1 tsp Vanilla Extract
- 1/2 cup Chocolate Chips, of choice
- 1/2 cup Rhubarb, chopped small
- 3 Strawberries, chopped plus one for the topping
Instructions
- Line an 8×8 baking pan with parchment paper. Preheat the oven to 350° F.
- Star by whisking the dry ingredients together in a large bowl. Then, make a pit in the middle, then add all the wet ingredients. Give it a stir and combine until all the ingredients are thoroughly incorporated and form a uniform light brown color. (The batter will be thick)
- Fold the 1/4 cup chocolate chips, 1/2 cup chopped rhubarb, and 3 chopped strawberries into the batter.
- Scrape the batter into the parchment lined pan. Use a rubber spatula to spread the mixture evenly into the pan. Top with the remaining chocolate chips, a few pieces of chopped rhubarb, and one strawberry sliced thinly. Bake for 30 minutes, or until a toothpick comes out clean.
- Remove from oven and allow the brownies to cool for 10 minutes. Grab the outsides of the parchment paper to remove from the baking dish. Slice and Enjoy!
