Rolo Brownies

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.

Course Dessert

Cuisine British

Keyword Rolo Brownies

Prep Time 15

Cook Time 25

Cooling 4

Total Time 4 40

Servings brownies

Calories 264kcal

Author Fiona Dowling

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%
1 cup granulated sugar
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