Chocolate Rhubarb Brownies

I made these brownies for the first and only time about...oh...forever ago.  Probably in the vicinity of 5 to 7 years ago.  At the time, I didn't add the chile powder or the cinnamon, and I remember them being delicious.  Fantastic.  So amazing, that I'm not sure why I haven't repeated them until now.  My Dad actually inspired me to re-try these delicious brownies.  He's been experimenting with brownies by adding a ground up chipotle pepper to each batch that he makes.  Imagine the surprise of my brother in law when he bit into a brownie that quickly started his mouth burning!  

This time, I was adventurous and added the chili powder and cinnamon (even thought I really don't like chocolate and cinnamon together).  What I loved about these brownies was that you could totally taste the rhubarb beyond the chocolate.  Now, you get the chocolate, tart rhubarb, warm cinnamon, and a very slight bite from the chile powder. Great combination.  Don't be scared, give it a try! 


Chocolate Rhubarb Brownies

Rhubarb Compote:
1 cup rhubarb, cut into 1/2 inch slices
1/4 cup water
2 Tablespoons granulated sugar

Brownies:
1/2 cup semi sweet chocolate chips
1/2 cup butter, room temperature
1 1/2 cups granulated sugar
2 eggs, room temperature
1 teaspoon vanilla extract
3/4 cup all purpose flour
1/2 teaspoon baking powder
2 Tablespoons New Mexico Chile powder
1 teaspoon cinnamon
1/2 teaspoon kosher salt
1/4 cup semi sweet chocolate chips

Preheat the oven to 350F.  Spray a 9 inch square baking pan with cooking spray, then line the bottom with a piece of parchment paper, then spray the parchment.

For the rhubarb compote, in a small saucepan over medium heat, combine the rhubarb, water, and sugar.  Bring to a boil, then reduce heat and simmer for about 10 minutes (stirring occasionally) or until the rhubarb is soft and tender.  Cool slightly. 

Place the 1/2 cup chocolate chips in a medium size bowl.  Carefully melt the chocolate chips in the microwave, stirring after every 15 to 30 seconds until smooth.  Stir the rhubarb compote into the melted chocolate.

In a large bowl, cream together the butter and sugar until light and fluffy.  Beat in the eggs, one at a time, and the vanilla until blended.  Add the rhubarb/chocolate mixture to the creamed mixture and beat until combined.  Add the flour, baking powder, chile powder, cinnamon, and salt.  Stir until just incorporated.  Stir in the chocolate chips.  

Pour the batter into the prepared pan, and bake for 35 minutes, or until a toothpick inserted in the center comes out clean.  Let the brownies cool on a wire rack.  Cut into squares and serve.  Makes 12 to 16 servings.

Enjoy!  -Cardamommy