To celebrate Aero Bubbles being given a makeover so that the two tone taste is reflected on the outside and the inside, Aero challenged me to come up with my own unusual flavour pairing. They sent me a fab cooking kit with goodies from Lakeland to help me in my quest.
I decided to bake chocolate brownies and combine them with rhubarb as we have a huge glut of rhubarb from our shared allotment. I can happily announce that Dark Chocolate and Rhubarb Brownies are delicious! The tart sharpness of the rhubarb works really well with the rich dark chocolate chunks and soft texture of the chocolate brownie.
Dark Chocolate and Rhubarb Brownies
200g dark chocolate, chopped into chunks
125g butter, chopped into chunks
2 large free range eggs
220g caster sugar
2 tsp vanilla extract
170g self raising flour
150g rhubarb, cut into 1cm chunks
100g dark chocolate, cut into chunks
Preheat your oven to 160C/140C Fan. Line a 20cm x 30cm traybake tin with non-stick baking paper or use a disposable foil traybake tin.
Melt the chocolate and butter together in a bowl over a saucepan of simmering water. You don’t want the mixture to get too hot so keep the heat low and be patient.
Whilst the chocolate and butter are melting, beat the sugar, eggs and vanilla together until well combined. You don't need the eggs and sugar to be light and fluffy, just nicely combined so don't beat the mixture for too long.
Once the chocolate and butter have melted and you have a smooth, glossy mixture add to the eggs and sugar. Beat well until completely combined. Toss the rhubarb in the flour so that it is coated then add the flour and rhubarb to the wet ingredients along with the extra 100g chopped dark chocolate. Fold everything together until totally combined.
Pour into the prepared tin and level the surface. Bake for 45 minutes then leave to cool completely in the tin before attempting to slice and serve.