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


Credit: Brie Passano

Recipe Summary

15 mins
1 hr 10 mins


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; fat 21g; cholesterol 85mg; saturated fat 13g; carbohydrates 41g; mono fat 6g; poly fat 1g; trans fatty acid 1g; insoluble fiber 3g; sugars 28g; protein 5g; vitamin a 540.7IU; vitamin c 12.5mg; thiamin 0.1mg; riboflavin 0.1mg; niacin equivalents 0.9mg; folate 34.5mcg; vitamin b12 0.1mcg; sodium 176mg; potassium 231mg; calcium 51mg; iron 2.7mg.