Top a skilletful of brownie batter with both rhubarb and strawberries before baking to get a rich, gooey treat that's like brownie and pie in one. Someone grab the ice cream.

Regina Ragone
Source: Better Homes and Gardens


Ingredient Checklist


Instructions Checklist
  • Preheat oven to 350°F. In a 10-inch cast iron skillet heat 2 tablespoons butter over medium. Add rhubarb. Cook 5 minutes, gently stirring occasionally. Remove from skillet; sprinkle with 1 tablespoon sugar. Let skillet cool then wipe out. Coat skillet with additional butter; set aside.

  • In a medium saucepan combine 1/2 cup butter and the unsweetened chocolate; cook and stir over low until melted and smooth. Remove from heat. Stir in 1 cup sugar. Add eggs, one at a time, beating after each addition just until combined. Stir in vanilla. In a small bowl stir together flour and baking soda. Add flour mixture to chocolate mixture; stir just until combined. Spread in prepared skillet. Arrange rhubarb and strawberries over batter.

  • Bake 50 to 55 minutes or until edges are firm and center appears set. Makes 8 servings.

Nutrition Facts

368 calories; 21 g total fat; 13 g saturated fat; 1 g polyunsaturated fat; 6 g monounsaturated fat; 85 mg cholesterol; 176 mg sodium. 231 mg potassium; 41 g carbohydrates; 3 g fiber; 28 g sugar; 5 g protein; 1 g trans fatty acid; 541 IU vitamin a; 13 mg vitamin c; 0 mg thiamin; 0 mg riboflavin; 1 mg niacin equivalents; 0 mg vitamin b6; 35 mcg folate; 0 mcg vitamin b12; 51 mg calcium; 3 mg iron;