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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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