Rhubarb is in season, what better way to try it then putting it in some sticky brownies? This recipe does need some more tweaking, Lauren and I are agreeing to disagree with the amount of rhubarb used (I feel there should be more, feel free to try it out and let me know your thoughts). Regardless, we both think these are fit for a king.
Makes aprox. 12 brownies
- 50g rhubarb, finely diced
- 275g golden caster sugar
- 3tsp vanilla extract
- 50g cocoa powder
- 50g walnuts, roughly chopped
- 50g pecans, roughly chopped
- 200g dark chocolate
- 200ml almond milk
- 150g self raising flour
- 1 tsp sea salt
- 3 tbsp sunflower oil
- 50g white chocolate chunks (leave these out to keep this recipe vegan)
- Preheat oven to 180 degrees Celsius.
- Boil rhubarb with 25g golden caster sugar, 1 tsp vanilla extract and 1 tsp water for about 8 minutes on high heat. Set aside.
- Sieve together the flour and cocoa powder, add the rest of the golden caster sugar, salt and mix.
- Bring a pan of water to the boil and melt the dark chocolate in a heat-proof bowl over this. Stir until it is all completely melted.
- Turn the heat off, but leave on the hob to keep warm. Add the almond milk, sunflower oil, rhubarb mixture, white chocolate chunks (if using), and 2 tsp vanilla extract. Mix well.
- Take bowl off of heat and add the dry ingredients to the wet ingredients.
- Spoon the fudgey brownie mixture into a greased, then lined baking tray (try to contain yourself from having a taste, once you start you won’t be able to stop. I know from experience).
- Bake for 20-25 minutes until soft and gooey. Serve warm with vanilla ice-cream and a sprinkle of icing sugar.