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.
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.
- Preheat the oven to 180C or 375F
- Line and grease a square tin (my tin was 9 x 9 but an 8 x 8 would make a thicker brownie).
- Put the flour, salt, cocoa powder, nuts, rhubarb and chocolate chips and mix together with a spoon.
- In a separate bowl put the eggs, vanilla and oil and whisk.
- Add the wet ingredients to the dry ingredients and fold in gently using a metal spoon. The mixture will be quite thick.
- 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.
- 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.