Rhubarb Cream Cheese Brownies

A sweetened cream cheese swirl ties the unexpectedly delicious combination of chocolate and rhubarb together in these soft, chewy brownies. Substitute with thawed frozen rhubarb, if that’s what you have on hand!

RHUBARB CREAM CHEESE BROWNIES

Hands-on time: 30 minutes Total time: 1¾ hours Makes: about 25 brownies

Rhubarb Swirl:

2 cups sliced fresh rhubarb (½-inch lengths) ½ cup granulated sugar

Cream Cheese Swirl:

half pkg (250 g pkg) cream cheese, softened 2 tbsp granulated sugar 1 egg yolk ½ tsp cornstarch

Brownies:

170 g milk chocolate (about 6 oz), chopped ½ cup butter 1 cup granulated sugar 1 tsp vanilla 2 eggs 1 cup all-purpose flour pinch salt

Rhubarb Swirl:

In saucepan, cook rhubarb and sugar over medium heat, stirring, until rhubarb is broken down and mixture is thick and glossy, 10 to 15 minutes. Scrape into bowl. Let cool to room temperature.

Cream Cheese Swirl:

Meanwhile, in bowl, beat cream cheese with sugar until smooth. Beat in egg yolk and cornstarch. Set aside.

Brownies:

In saucepan, melt chocolate and butter over medium heat, stirring occasionally, until smooth. Remove from heat. Let cool for 10 minutes. Whisk in sugar and vanilla; whisk in eggs, 1 at a time. Stir in flour and salt. Scrape into parchment paper–lined 9-inch (2.5 L) square cake pan. Alternately spoon Rhubarb Swirl and Cream Cheese Swirl over top; using butter knife, gently swirl to create marble effect. Bake in 350°F oven until cake tester inserted in centre comes out clean with a few moist crumbs clinging, 40 to 45 minutes. Let cool completely in pan. (Make-ahead: Refrigerate in airtight container for up to 2 days; bring to room temperature before serving.)

PER BROWNIE: about 164 cal, 2 g pro, 8 g total fat (5 g sat. fat), 21 g carb (1 g dietary fibre, 17 g sugar), 39 mg chol, 54 mg sodium, 70 mg potassium. % RDI: 3% calcium, 4% iron, 7% vit A, 2% vit C, 6% folate.