Rhubarb and walnut chocolate brownies

I don’t usually make brownies as they have so much chocolate and sugar in them, and they cost a bomb to make.  I think that these are good value for the taste.  These brownies can also be dairy free if you do not put the chocolate chips in, and also gluten free.  I love the texture as you get a crunch from the nuts, mixed with gooey softness.  You also get a hint of sour mixed with the sweet.  They are so easy to make and Mr S, who does not like chocolate cake, actually had a second piece.  Guess who is making these again when I next have the oven on?!!  It was based on an American recipe my friend sent to me and so uses cups as a measurement.  If you are in the UK you can buy these cups really cheaply in discount stores eg Poundland.

Ingredients

1 cup sugar

1/2 cup of vegetable oil

2 large eggs

1 tsp vanilla extract or paste

Half a cup of plain flour (my friend made it with gluten free flour and almond flour and it worked).

1/3 cup of cocoa powder

1/2 tsp of baking powder

1/2 tsp salt

1 cup of rhubarb cut up really small

1/2 cup of chocolate chips

1/2 cup of chopped walnuts.

Method

1.  Preheat the oven to 180C or 375F
2.  Line and grease a square tin (my tin was 9 x 9 but an 8 x 8 would make a thicker brownie).
3.  Put the flour, salt, cocoa powder, nuts, rhubarb and chocolate chips and mix together with a spoon.
4.  In a separate bowl put the eggs, vanilla and oil and whisk.
5.  Add the wet ingredients to the dry ingredients and fold in gently using a metal spoon.  The mixture will be quite thick.
6. Put the mixture into the tin, making sure that it is evenly spread and bake for 25 minutes or until a  skewer comes out clean if inserted in the middle.  Don’t overcook as you want the brownie to be moist.
7. Once removed, let the brownie cool for 15 minutes and then cut into squares.

The brownie can be stored in a tin for 2 or 3 days in a cool place, but like most cakes with fresh fruit in them, they might go mouldy after that.  I tend to freeze mine in cut squares.  I put two squares in a bag so that we can not be greedy and only have one each for a dessert, and I take them out of the freezer the night before we want them so that they can fully defrosted. Enjoy.