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Stack of three Rolo brownies
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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. 
Prep Time15 minutes
Cook Time25 minutes
Cooling4 hours
Total Time4 hours 40 minutes
Course: Dessert
Cuisine: British
Keyword: Rolo Brownies
Servings: 12 brownies
Author: Fiona Dowling

Equipment

  • 8x8 inch (20x20 cm) pan

Ingredients

  • 1 cup Rolos about four 52 gram tubes
  • 1/2 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
  • 1/2 cup all-purpose flour (63 grams)
  • 1/4 cup cocoa powder (22 grams)
  • 1/4 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

  1. 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.
  2. 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.
  3. 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.
  4. Nutrition: Details provided are an estimate only and based on 1 brownie, assuming the pan is sliced into 12 equal pieces. 

Nutrition

Calories: 264kcal | Carbohydrates: 21g | Protein: 3g | Fat: 19g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.3g | Cholesterol: 52mg | Sodium: 65mg | Potassium: 191mg | Fiber: 2g | Sugar: 12g | Vitamin A: 287IU | Calcium: 31mg | Iron: 2mg