Ingredients
Method
- Preheat oven to 375°F. Line an 8x8 pan with parchment.
- Mix wet ingredients:
- Whisk sugar, oil, eggs, and vanilla until smooth.
- Mix dry ingredients:
- In a separate bowl, whisk freshly milled flour, cocoa powder, baking powder, and salt.
- Combine:
- Stir wet into dry just until combined.
- Fold in rhubarb, chocolate chips, and nuts.
- Rest batter (important for fresh milled):
- Let batter sit 10–15 minutes before baking.
- 👉 This hydrates the bran and keeps brownies fudgy instead of gritty.
- Bake:
- Spread into pan and bake 22–28 minutes
- (slightly longer than original)
- Cool:
- Let cool at least 10–15 minutes before cutting.
Notes
- Best wheat: Soft white wheat (keeps brownies tender)
- Texture difference: Slightly more rustic, but still fudgy
- Hydration: Fresh flour absorbs more moisture → resting step fixes this
- Flavor: Richer, deeper chocolate flavor + slight nuttiness
- Add 1–2 tbsp milk if batter feels too thick
- Swap oil → melted butter for richer flavor
- Add extra chocolate chips on top before baking
- Pro Tip: Toss your sliced rhubarb and strawberries in 1 tablespoon of cornstarch or extra flour before folding them into the batter. This “coats” the fruit and prevents the juices from sinking to the bottom or making the brownies soggy.
Yes! They’re one of the easiest baked goods to convert. Will they be dense?
Slightly more hearty, but still fudgy if you rest the batter. Can I use hard wheat?
Not recommended—too strong. Stick with soft white. Can I skip the rest time?
You can, but texture won’t be as good. Can I use frozen rhubarb?
Yes—just thaw and pat dry well.