Rhubarb & Dark Chocolate Brownies

Rhubarb season is in full swing here in the UK, making it the perfect time to forage a few stems from your garden or pick some up locally. While it is traditionally paired with custards and crumbles, it also makes a stunning companion to our dark chocolate.

The tartness of rhubarb cuts through the velvety depth of our bean-to-bar 72% Organic Peruvian Dark Chocolate, creating a brownie that’s both rich in flavour and moist in the mouth.

Ingredients:

• 200g Salcombe Dairy 72% Dark Chocolate, chopped

• 175g unsalted butter

• 250g soft light brown sugar

• 3 large eggs

• 100g plain flour

• 30g cocoa powder or our Organic Dark Drinking Chocolate powder

• 1 tsp vanilla extract

• 1 tsp baking powder

• 200g rhubarb, trimmed and chopped into 1cm pieces

• Pinch of sea salt (optional, but will enhance the rhubarb tang)

Method:

1. Prepare the pan: Preheat your oven to 180°C (160°C fan) / Gas Mark 4. Line a 20cm square brownie tin with baking parchment.

2. Melt chocolate & butter: In a heatproof bowl set over a pan of simmering water, gently melt the chopped dark chocolate with the butter, stirring until smooth. Remove from heat and let it cool slightly.

3. Mix wet ingredients: In a large mixing bowl, whisk together the sugar, eggs, and vanilla until light and fluffy.

4. Combine: Pour the cooled chocolate mixture into the egg mixture and fold together.

5. Add dry ingredients: Sift in the flour, cocoa powder, baking powder, and a pinch of sea salt. Fold until just combined.

6. Add rhubarb: Gently fold in ¾ of the chopped rhubarb, reserving some for the top.

7. Bake: Pour the mixture into the prepared tin, spreading evenly. Scatter the remaining rhubarb on top. Bake for 25–30 minutes until the top is set but the centre still has a slight wobble.

8. Cool & enjoy: Allow to cool in the tin before slicing into generous squares. Serve slightly warm with a scoop of Salcombe Dairy ice cream.

Rhubarb’s tartness balances the rich, intense notes of dark chocolate, while its bright colour adds a pop of visual appeal. The Peruvian cacao enhances this pairing even further, bringing out the fruity depth of the chocolate and tempering the rhubarb’s sharpness.  Give it a try and let us know what you think.