January 30, 2021
Rolo Brownies!
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Gooey, fudgey and perfect Rolo brownies with chocolate chips, Rolo’s, and a caramel swirl!
Rolo brownies
I love brownies, I love chocolate, I love caramel and I love Rolo’s… so this new recipe is MY DREAM! I am fully obsessed with all things to do with this recipe and I cannot say that enough! Honestly, these are the dream.
Brownies are one of those things that I think almost everyone loves! I will say almost there because not everyone likes chocolate… but at a bake sale, at a birthday, at a restaurant for pudding etc, brownies are always a hit.
Brownies
When you mix the idea of a thick, fudgey and gooey brownie with caramel it creates the best thing in the world. These Rolo brownies have the same base as many of my other recipes such as my honeycomb Crunchie brownies!
I am always a firm believer in ‘if it ain’t broke, don’t fix it’ and that goes without saying with these brownies. A happy mix of dark chocolate, butter, eggs, sugar, flour and cocoa powder creates the most wonderful brownies in the world.
Chocolate
The dark chocolate is SO IMPORTANT and PLEASE use the correct one. All dark chocolate for brownies (and dark chocolate in general) should be at least 70% cocoa content or darker. Don’t worry, this recipe doesn’t taste ‘dark’ if thats what you are worried about.
The dark chocolate is so important because the cocoa content is what helps the recipe bake properly, and creates the perfect flavour. The flavour naturally lightens with the rest of the ingredients and the sugar!
Rolos
The chocolate chips, chunks of chocolate, or whatever else you add to these Rolo brownies can be any flavour you like! I just tend to use chocolate chips as it’s easier, but it works the exact same if its a chocolate bar chopped up.
To make these Rolo themed, you use Rolo’s.. obviously. I used regular sized rolo’s as there is more caramel and I generally prefer them to the ‘little’ ones, but both work well! You just want to make sure that they are frozen first.
Caramel
I used a caramel drizzle to add a little more yumminess to these Rolo brownies, but that’s also optional. As I use the carnation caramel drizzle I literally just drizzle it over the brownies and bake.
If you use a jar or tin of caramel you want to lightly drizzle and swirl the caramel in. Find all of the details, notes and everything you need below in the recipe! Enjoy! x
Rolo Brownies!
Ingredients
Brownies
- 200 g dark chocolate
- 200 g unsalted butter
- 3 large eggs (or 4 medium)
- 275 g light brown sugar
- 100 g plain flour
- 50 g cocoa powder
- 250 g Rolos (frozen for at least an hour)
- 100 g chocolate chips/chunks
- 100 g caramel (I use carnations)
Instructions
- Make sure the Rolos are frozen for at least an hour before baking.
- Preheat your oven to 180ºC/160ºC fan and line a 9x9" baking tin with parchment paper!
- Melt together the dark chocolate and unsalted butter until smooth in the microwave or in a bowl over a pan of simmering water. Leave to cool for a few minutes
- Using an electric whisk/stand mixer, whisk the eggs and sugar together for a few minutes until the mixture has doubled in volume, is alot paler, and leaves a trail for a few seconds when you lift the whisk out.
- Pour the chocolate/butter mix into the whisked sugar and eggs and fold through very carefully.
- Add in the flour and cocoa powder and fold through carefully again.
- Add in the frozen Rolos and chocolate chips and fold in (You can reserve a small handful to sprinkle on the top if you want). Pour the mixture into the tin!
- Drizzle the caramel over the top of the brownies and very gently swirl in.
- Bake in the oven for 25-30+ minutes or until there is a very slight wobble in the middle. Sometimes it can take longer, see notes below.
- Leave to cool in the tin!
- Optional - set the brownies in the fridge for 1-2 hours after they have cooled to create a lovely fudgey texture!
Notes
- These will last for 5-7 days at room temp!
- You can use caster sugar instead of the brown sugar!
- You can use any flavour chocolate chip or chopped chocolate.
- I use carnations caramel drizzle for this recipe, but any ready made caramel or dulce de leche works. Don't swirl it in too much otherwise it may disappear into the brownie.
- If your brownies are taking much longer than stated to bake, your oven may have been the wrong temperature, or you overmixed your batter. Keep adding on 5 minutes till they're done and cover with foil if need be! The mixture should wobble ever so slightly in the middle, but if it all wobbles it needs longer.
- I use this dark chocolate in my baking!
- I used this baking tin for the brownies.
ENJOY!
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J x
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Oh my I’ve just made the rolo brownies, oh wow they are amazing, all goey with the caramel running through them, I’ve made the jammie dodgers and don’t get me started on the biscoff cheesecake.
Great recipe. I followed it almost exactly, the only change was that I used 160g of rolos instead of the full amount as I only brought a four pack. And I had to use self raising flour as that was the only flour I had but I don’t think it made a difference. They still tasted great. I really liked the texture once I had put them in the fridge after cooling. I will say that they are incredibly sweet and one at a time is definitely enough ( yes I ate more than one but I regretted it as felt quite sicky) great bake… Good to take to the office to save yourself from eating them all lol
Hi Jane , love your recipes. Thought i`’d try your Rolo brownies as my brownies never turn out right……these did and taste amazing. Only thing was that I left the rolos in the freezer for an hour but they still melted so think they need to be in for a few hours at least /overnigth.
I’m looking at making munchies brownies, would it be better to freeze these first like you do with some of the other fillings? Love your recipes by the way!
Hiya! Yes, just to be safe I would! Hope this helps! x
Hi Jane,
I absolutely love your recipes- every single one is a literal 11/10 for taste and I have so much fun making them. I now don’t even bother to search the web when I’m baking something- I come straight to your site instead! Have made so many fabulous recipes of yours (some of my favourites being the white chocolate and biscoff rocky road, Easter rocky road and the terrys chocolate orange brownies) but for some reason I can’t seem to perfect my brownies even though I’ve made them 100s of times.
I made these rolo ones and when they came hot out the oven they literally tasted like a chocolate fondant in the middle and were amazing- but for some reason once they cooled down they had a really overpowering and bitter cocoa powdery taste. I did double the mixture to make more but I’m not sure where I have gone wrong. I followed the recipe exactly but I used Lindt chocolate as the dark chocolate- do you think this could be the problem? If so I will just start sticking to your suggestions now and purchase the Amazon dark chocolate instead.
Again, love you and your baking and would be great if you could help me with where I’m going wrong haha- have also asked for a copy of your book for Christmas :’) <3
Hiya! Some Lindt chocolates go up to 100% in cocoa so it may have been why! Thank you ever so much – happy baking! x
Hi Jane,
I swear by your brownie and blondie recipes! love love love them. but can I ask, if I want to make 3 trays at a time, do i need to change the bake time in a fan oven, or adjust the temperature please?
Hiya! If the quantities going into each tin are still the same – then nothing needs to be changed! Hope this helps! x
Hi, relating to cooking time. If I want to make more an one. Do I need to extend the cooking time?
Hi Jane could I swap the rolos for chopped twix?
Thank you
Elaine
Hi Jane, I’m wanting to make the brownies in a 9inch heart tin. How long would you recommend to bake and would the ingredients weights be fine to use the same as these brownie weights..many thanks, hope to hear back from you
Hi Jane! Can I make up the mixture and then pop it in the fridge to be baked tomorrow?
Hiya! Sadly not – brownies should always be baked fresh for the best results! x
Hi, I’m wanting to make the Brownies in a 12×9 tin, and wanted to know what would be the measurements of ingredients, please. Thank you🙂
If I want to make these using different chocolates, do I just substitute them, but use the same weight? X
Hi,
Wanting to make these today but only have 150 grams of light brown, would it change the texture a lot if I do half half caster or would you change it all to caster?
Thank you
I would just top up the rest with caster!
Hey I wonder if you could help please I really love this recipe and would like to make them in a 12×8 pme tin and was wondering what the measurements would work out as?
So ideally you’d use another quarter of the recipe on top to make it fit the tin perfectly (And increase baking time a bit)! x
Wow wow wow, rolo brownies are just out of this world. Just made a batch earlier and husband and I taste tested them. Told me he can’t stop thinking about them lol. Thank you Jane, recipe is just fabulous x.
Morning, can I substitute rolos for the mini Reeses peanut butter cups? Would those need to be frozen too?
Yes and yes! x
Hi Jane, baked these successfully in the recommended 9 x 9″ tin and they are lovely! I’m wanting to bake them next in a 12 x 9″ tin, which is about 1.5″ deep ( so slightly less deep than the original tin) Should I scale up the recipe or do you think the same would work for this tin size? Thank you! X
Hiya – its hard to say as it depends how deep the brownies came out for you in the 9″ square tin! Normally for a bigger tin I would increase the recipe x
Hello Jane, everyone loved these when I made them last time! Can I use this recipe but put bars of dairy milk caramel on top of half of the batter and then pour the rest over the bars or would you recommend a different recipe?
Absolutely love baking all of your recipes! About to bake the rolo brownies. How do you manage to slice them so neatly? Should I put them in the fridge before I cut them? Thanks so much!
Hey, I hope they went well!! I recommend using a sharp knife, fridge cold brownies are definetly easier so it may be worth giving that a go xx
About to make these…can I mix in the carnation caramel to the brownie mix and put it on top like you have done for your blondies?
I would just stick with the drizzle already on the recipe!
Hi how eggs would I use to make half a batch?
How do I stop the choc chips and rolos sinking to the bottom? Whenever I make brownies they always seem to sink and end up getting a hard bottom to the brownie.
Hello! Sounds like the mixture is too thin so be careful when mixing it x
These are incredible and you are my go to baker! Can these be made gluten free and if so, is it a straight swap to gluten free flour? Many thanks! X
Ahh this is so lovely, thank you!! Yes for brownies that should work absolutely fine xx
Hi Jane, i use all of your brownie recipes and they are always a massive hit!! For the caramel drizzle, i have Monin Caramel Sauce here, do you think that will work the same way as the carnation one? Thank you!!
Hey, Ahh yay that makes me so happy!! Whilst I have not tried it, it should do!xx
Hi Jane. I love your recipes. When I take my brownies out of the oven they always seem to sink. How do I stop this?
Thanks
Hey! Thank you so much. Often this means they are under baked, or the eggs and sugar were not whisked correctly xx
Hi Jane,
Do you use stork for your brownies?
If I’m not adding bueno, can I add choc chips?
Thank you
Jess
Hi, yes you can use stork and chop chips x
Can I swap the rolos for cadburys caramel as I already have a few packs & would it be the same quantity? Xx
Could I use mini rolos? If so do I have to alter anything? Thanks.
Yes that’s fine just use more!xx
Would demerara sugar work? I have used it in cookies before or better sticking to just castor if no light brown? 🤔
Hey! Personally I would recommend light brown soft, caster sugar or golden caster sugar over demerara xx
Hi Jane,
I’ve seen in the comments on a few of your recipes recently where people have asked about changing the amount of mixture for different size tins and you’ve replied with a conversion website.
I’ve tried looking back at the recipes and can’t find it so would you mind sharing the site please? X
http://www.cakebaker1.co.uk/apps-for-bakers/baking-tin-size-conversion-calculator/
Hello!
I’ve made so many of your recipes and they all turn out amazing 🤩 I don’t have any cocoa powder to hand currently, would it be ok to just use a little more plain flour? I understand this means it probably won’t be as chocolatey!
Yes you can add the same weight of more plain flour! x
Hi,
Love this recipe, however I baked for 30 mins, left to cool for 2 hours and the mixture was still completely raw in the middle. Definitely needs more time!
It is very possible that yours just needed longer – this can be due to cocoa content in the dark chocolate you use, how the mixture is mixed and then also ovens differ! Either way gooey brownie is delicious x
Hi Jane,
Looking at making some brownies this week. I’ve had a look through your brownie recipes and note the dates on some are 2018- is this your most up to date ‘go to’ brownie recipe to follow?
Excited to bake!
Belle x
Yeah basically – nearly all my recent brownies have the same base mix x
Good morning Jane.
My husband has decided to buy dark brown sugar instead of light. Can this still work or will I be sending him back to the shop 🤣
Yeah that would work! x
How do you go about using the caramel? I bought the carnation caramel (which cost £2 for a 375g tin which I only needed 100g of!) but I didn’t end up using it as the consistency didn’t seem right to be able to ‘drizzle’ it on the top. It was lumpy, I tried heating it up but it still wasn’t the right consistency so I left it out as I was worried it would ruin the brownie.
So you can get a drizzle version which was I use – but if you use the tin you just need to transfer it to a bowl and stir it a bit before hand, don’t heat it xx
Cant wait to make this! I wanted to do this in a tray bake style do you think this would work still?
That depends on the size of the tin x
Hi! Is it possible to freeze these brownies? (Or any of your brownie recipes)
Thank you!
Yes you can!! And they all freeze x
The brownies were delicious however my rolos mainly sunk to the bottom and formed a hard chewy texture which was okay . . Is there any way to stop them from sinking. You seemed to have a great distribution of rolos in yous. I didn’t chop them and froze them overnight.
Oh! It may be your brownie mix was thinner – make sure to really carefully fold the mixture, and make sure to whisk the eggs and sugar enough at the beginning! x
These are the BEST brownies I have ever baked. I have just made my second batch after my husband brought me more rolos – not that he was hinting or anything 😂
My eggs and light brown sugar don’t seem to double in size like it does with caster sugar but I’m not sure why?
Hello! Sometimes it doesn’t because its a bigger grained sugar but as long as it leaves the trail in the mixture its fine!x
Hi Jane i tried these but they just turn out flat any suggestions thanks
Sorry I don’t understand – brownies were flat? x
Making these currently and look delicious!
I have made Brownies in the past and can never seem to get them right, I never know when to take them out. The last brownies I made were burnt on the outside and raw on the middle. Any advice?
Try a lower temp for longer if thats the case for you – make sure to use the correct ingredients (such as dark chocolate, not subbing for milk chocolate) and bake until there is a ever so slight wobble. It’s also down to mixing carefully and correctly! x
These brownies are absolutely divine! They are even better once refrigerated. I would recommend leaving the Rolos in the freezer for much longer than an hour though.
Hi Jane,
Very excited to make these later! Do you leave the rolls whole or chop them up before freezing? Thank you x
Whole! You don’t want to chop them.x
Can you bake these in individual ramekins? And if so for how long?
I have no idea I’m afraid! x
That’s really helpful. Thanks for the super speedy response! Thinking maybe freezing may be the way forward. Can they then be reheated or best just left to naturally defrost and served at room temp?
Last question! 🙂
You can do either to be honest – generally leaving to thaw is best, but if you like them warm and gooey, reheating is great! X
Hi Jane,
Made these and had very good feedback from my taste testers!
Just a quick question for this and other recipes – when freezing the rolos (and other fillings for other brownie recipes), can they be frozen over night or is that too long?
Thanks,
Grace
Ahh yay! Yes they can definitely be frozen for longer – it’s just the minimum is an hour!
Afternoon, apologies if someone else has previously asked this question but how far in advance can you make this mix before baking? I realise it’s probs not long because of the frozen rolos.
Amazing recipes, thank you!
In my opinion, all things such as brownies need to be baked immediately after making the mix x
Can you use stork instead of butter x
Yes!
OMG, these were to die for. Far and away the best brownies I have ever made.
Hi, is it possible to freeze these? I’ve just made a batch and am trying to be good ideally I’d like to put half in the freezer.
Yes you can freeze!
Could you make your own caramel? Thanks Emma
Yes! I’ve done it with my homemade caramel sauce recipe x
Could you make your own caramel? Instead of the tinned stuff? Thanks Emma
These are totally divine and so indulgent and fudgey! I’d recommend leaving the mixture to totally cool before mixing Rolos in as they half melted. Baked for an extra 10 mins also. Cut in to 16 originally but would be better cut in to 20 as super sweet. Thanks Jane! Another hit in our flat. 🙂
Thanks for sharing, these look very yummy 🙂
Can these be frozen?
Yes they can!! x
Amazing. Any idea of the calorie intake of one brownie?
Unfortunately not, sorry!! x
Just want to start by saying I absolutely loved your recent mini egg NYC cookie recipe and they were a huge success! So I was very curious to try this one out since I regularly make brownies using what seemed like a relatively similar method (the main differences in the batter are that I use caster sugar, three medium eggs and no cocoa powder. Also oven to 180 fan for 30 mins), but for some reason, these didn’t turn out well at all for me despite following your exact recipe down to the letter and leaving them in the fridge a little longer than the two hours. I think for Rolo Brownies I’d probably take elements from this recipe that I think worked well (the cocoa powder is a great addition) and incorporate them into my own method next time. Love your blog
What chocolate did you use for the base brownie mix? I find that can cause more problems then people realise if it’s incorrect (but also the caramel if swirled in too much will cause it to need more baking time is all!)
Tried this recipe but my brownies came out really swampy and wobbly. I put them back in for another 10 minutes and they were still the same. Kept on putting them in and out of the oven and they just weren’t cooking and kept on being swampy. Temperature was right on oven, followed the recipe to a T. Gave up and let them cool and they were still swampy/ running 🙁
What chocolate did you use for the base brownie mix? It likely is just the mixing process that caused it to need longer, but it will have baked eventually if it was in for longer. x
I used callebaut dark chocolate chips. I had it in for 2 hours and it was still swampy and runny 🙁 didn’t have that signature brownie cracked top at all
Ahh okay, so it may have been the caramel then, sorry!! Try to leave that out next time to check x
Hi Jane , i only have a 10 inch tin ,should i double the ingredients ?
Nooo definitely not, you just need a quarter more! x
Amazing and I dont like brownies but these ones are to die for thank you 👍❤❤
Another brilliant recipe!
I have rolos and caramel left over so I will attempt adjusting one of your NYC recipes and adding these in!
What measurements would I use for an 8×8 tin?
Typically its about 1/5 less so hard to do, you can reduce it if you want, or bake it as it is but they may be a little raw in the middle where it’s deeper x
I’ve been looking to do caramel brownies for a while so thanks for another awesome recipe!
Just wondering why you don’t state to sift on recipes – presuming you do with cocoa/flour & icing sugar?
Thanks again!
I rarely ever sift anything – pretty much the only thing I 100% sift ingredients is making macarons!
Oooooh these sound amazing! Would these work with gluten free flour as really want to try these!
They should do yes!! x
I’m running low on 70% but have loads of 54%, would that be ok to use?
Ideally 70% or darker is always used in my opinion. How did they turn out?
I ended up using the remainder of my 70% so didn’t use the 54%. I have two bags of 54% with an order of 70% on the way so will use the other for something else. Brownies are still a bit new to me and first time I followed your recipe I think something went wrong but tried again and ever since every brownie of yours I have made has been amazing!!!
The rolo brownies were divine, I just want to keep making new flavours!!
Although I did freeze my Rolo’s for a few hours before making the brownies they had almost disappeared once baked. The brownies are a perfect texture just no visible Rolo’s….I did have to bake for at least ten mins more than the instructions so do you think that’s what they disappeared? xx
Did you use full size or little ones? if little that may be why – but also more baking time could be it yes!
Good for people with a sweet tooth, taste incredible!
Ooh, these sound delicious! I love a Rolo, I wonder whether using Munchies might work too, with a little crunch from the biscuit.
Yes they would!