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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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!