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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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. 🙂