These Rolo brownies are incredibly fudgy and dotted with Rolo chocolates. Using Rolos means you get pools of caramel within your brownies – and the recipe is no more complicated than favorite homemade brownies. 
Fudgy Rolo Brownies – AKA the Easiest Caramel Brownies
I love a fudgy brownie and am always looking to add more brownie recipes to my baking repertoire. Lately I had been experimenting with a caramel stuffed brownie recipe, and while delicious, I found that often the caramel would essentially melt into the brownie batter and the brownies would become either too gooey to enjoy, or you wouldn’t taste the caramel. Then it dawned on me – why not just fill my brownies with Rolos?
These Rolo brownies are so simple and you end up with fudgy brownie that’s filled with pools of caramel. Pure bliss. It’s perfect if you love Rolo candies and isn’t any more complicated than your classic brownies. These brownies are thick and fudgy with slightly crispy tops and are studded with bites of caramel. You can easily enjoy one plain or serve with ice cream and caramel sauce for a seriously decadent caramel brownie sundae.
Baking Tips & Tricks
- This recipe uses 1 cup of Rolos (or about four 52 gram tubes). Alternatively, you can use 1 cup of mini Rolos (the type that come in a bag).
- About 30 minutes before making the brownie batter, unwrap the Rolos and place on a plate. Freeze for at least 30 minutes (unwrapped) before adding to the brownie batter. This helps to ensure that the Rolos stay in tact.
- This recipe uses both dark chocolate and cocoa powder for the chocolate flavor. I recommend using anything between 50-70% dark chocolate – the closer to 70% the richer your brownies will be. Semi-sweet also works too. I used 50% dark chocolate and found it was a good level of richness.
- When melting the butter and chocolate together, go very slowly. Ensure that the chocolate is chopped into very fine pieces and melt on medium power (not high power) for short intervals, stirring between each interval. If the microwave is too hot (or double boiler) the chocolate will bake and become grainy instead of melt.
- These brownies are thick to ensure that there’s enough batter to cover the Rolos. Therefore, I do not recommend using a 9×9 inch (23×23 cm) pan.
- Let the brownies cool completely before slicing. If the brownies are still warm, they will be a bit of a mess to slice. A delicious mess – but a mess.
- I recommend storing the brownies in the fridge. This way the caramel will stay firm and won’t ooze out around the slice marks.
Chocolate, caramel & easy to make – these Rolo brownies are the perfect treat to take your brownies to the next level. And if you love stuffing brownies with everything delicious, then I highly recommend trying:
Rolo Brownies
Equipment
- 8x8 inch (20x20 cm) pan
Ingredients
- 1 cup Rolos about four 52 gram tubes
- ½ cup unsalted butter (112 grams)
- 6 ounces dark chocolate (170 grams) I recommend 50-70%
- 2 large eggs whisked
- 1 teaspoon vanilla extract
- ½ cup all-purpose flour (63 grams)
- ¼ cup cocoa powder (22 grams)
- ¼ teaspoon salt
Instructions
- Unwrap the Rolo candies and place on a plate. Place in the fridge to freeze for about 30 minutes, and keep there until ready to use.
- Preheat the oven to 350F (180C) or 325F (170C) on a convection oven.
- Line an 8x8 inch (20x20 cm) baking pan with parchment paper, leaving an overhang around the sides, or lightly grease.
- Add the butter cut into about 8 pieces to a large heatproof bowl. Finely chop the chocolate and add to the bowl.
- Melt the butter and chocolate together in the microwave using 45-second intervals on medium power (not high power, which is often the default). Stir after each interval until smooth. Alternatively, melt in a double boiler.
- Allow the mixture to cool slightly, then whisk in the sugar, eggs and vanilla extract.
- Sift in the flour, cocoa and salt, then whisk until smooth.
- Stir in the unwrapped, frozen Rolos.
- Pour the batter into the prepared pan and smooth the top.
- Bake in the middle of the preheated oven for about 25 minutes, or until an inserted toothpick comes out clean or with a few damp crumbs. If it has gooey brownie batter on it, return to the oven to continue baking.
- Cool the brownies in the pan until the pan is no longer warm to the touch (this will take at least 2 hours).
- When ready to slice, lift the brownies out of the pan using the overhang of the parchment paper. Place on a cutting board and slice using a sharp knife. If you simply greased the pan, slice in the pan using a sharp knife.
Notes
- Rolos: Mini Rolos can also be used. Measure out 1 cup. Frozen Rolos work best because they hold their shape better when the brownies bake.
- Dark Chocolate: I used 50% dark chocolate and found it was rich enough for me with this recipe. I do not recommend using anything above 70% because it can be too strong for this recipe.
- Storage: I recommend storing these brownies in the fridge so that the caramel on either side of the slice marks stays firm and doesn't ooze everywhere. They will last about 4 days in the fridge.
- Nutrition: Details provided are an estimate only and based on 1 brownie, assuming the pan is sliced into 12 equal pieces.
Nutrition
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