Fudgy Vegan Rhubarb Brownies
Vegan brownies with true brownie texture— thick, fudgy, and chewy— topped with a soft, tart layer of baked rhubarb that accentuates the rich chocolate flavor. A crowd favorite!
- Prep Time: 15
- Cook Time: 25
- Total Time: 40 minutes
- Yield: 9 1x
- Category: Desserts
- Method: Bake
Ingredients
Scale
- 1 + 3/4 cup all-purpose flour
- ¼ tsp baking soda
- ¾ tsp salt
- 2 flax eggs (2 tbsp ground flax + 6 tbsp water)
- ¼ cup water
- 4 oz semi-sweet chocolate, chopped (or use semi-sweet chocolate chips), about 1/2 cup + 2 tbsp
- ½ cup cocoa powder
- 1 tsp instant espresso powder
- 1 cup turbinado sugar (or coconut sugar)
- 6 tbsp vegan butter (or coconut oil)
- 1 1/2 tsp vanilla extract
- 2–3 stalks fresh rhubarb, cut into 3-inch pieces and then sliced lengthwise into matchsticks
Instructions
- Preheat oven to 350°F (177°C) and line an 8×8 inch baking dish with parchment paper. In a large bowl, combine flour, baking soda, and salt. Whisk together ground flax and water in a small bowl and set aside to thicken.
- In a small saucepan, heat 1/4 cup water. Once it reaches a boil, add in chocolate, cocoa powder, and espresso powder, stirring until chocolate chips/chunks are melted. Remove from heat and add sugar, vegan butter, vanilla extract, and flax eggs, stirring vigorously until the mixture is smooth.
- Using a rubber spatula, transfer contents of the saucepan into the flour mixture. Stir and fold until thoroughly well combined, and batter is glossy and very thick. Transfer to the baking pan, then arrange rhubarb on top in a chevron or herringbone pattern, pressing the pieces lightly into the batter.
- Bake for 22- 25 minutes on the middle rack. Remove pan from oven and allow to cool completely on a cooling rack before cutting into squares.
Notes
- If you want, you can soak the rhubarb beforehand in a syrup of hot water + sugar. I didn’t find this necessary since the rhubarb softens nicely as it bakes, but it would result in a more glazed look.
- I used dutch-processed cocoa powder (I prefer a more intense/dark chocolate flavor) but regular cocoa works too.
- The instant espresso powder is optional, but it greatly enhances the chocolate flavor.
- I’ve made this recipe multiple times with only 3/4 cup sugar, and I actually prefer it this way (I generally don’t like desserts to be too sweet). For the traditional sweetness stick to 1 cup.
- For gluten-free brownies, substitute gluten-free 1:1 flour (note that I have not tested this, but if you do please leave a comment below to share!)
Find it online: https://theplantbasedwok.com/fudgy-vegan-brownies-with-rhubarb/