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Easy, fudgey and delicious Rolo blondies with a gooey chocolate chip and caramel centres, with Rolo’s throughout!
Oh HELLO there my absolutely beautiful new and delicious recipe, my Rolo Blondies… I am here to devour every single morsel to do with this bake because I am utterly in love and I don’t care who knows it!
So blondies are one of those things that I now regularly bake and I am completely and utterly obsessed with them. They are the fudgey less chocolatey versions of brownies, and I am completely here for it!
This beautiful recipe came about as I found out I had a tonne of Rolo’s to use and I just wanted something caramel themed and delicious to devour and here we are!
Blondies can come in a few forms, some with a white chocolate base like my white chocolate blondies, and others like this where the chocolate is just left out of the batter. Either works well, but I tend to go for the latter when I have a theme to not overwhelm the flavours too much with sweetness.
Rolos & Chocolate Chips
For the Rolos, the arguably most important bit here, and the chocolate chips are always going to be my favourite bit to whack into a blondie like this as its the fun and delicious bit that you can go a little crazy with.
Just because they are easier to buy, I tend to use the bags of the ‘little rolos’ that you can get lately compared to the full size rolos, but they work perfectly. If you are worried, you can freeze the rolos before using to hopefully make them bake a little better.
I decided to stray away from the norm of white chocolate chips and used milk chocolate chips as I basically use white chocolate chips all the time and I was a little bored of this! You can of course use whatever chocolate chips you fancy though.
When it comes to the caramel, you have two options… you either make your own using my fabulous homemade caramel recipe, or you can use a shopbought caramel (and there is nothing wrong with that, I promise!).
I tend to use a shopbought caramel as I find it so much easier and so much less faffy if I just want to be able to bake a batch of blondies – but like I have said, either works well.
You can use a tinned condensed milk style caramel, or a dulce de leche, or any other thick caramel sauce that may take your fancy. You simply have to swirl it in ever so slightly into the blondie batter once it’s in the tin and bake.
As always in my line of baking traybake related goodies, I used a 9×9″ square tin as it creates the perfect bake. They aren’t too thin and boring, and they aren’t so thick that they don’t bake properly which is often peoples worries.
If you had a ‘brownie’ tin which is normally a 7×11″ tin you can definitely use that as well as the bake time is the same.
The baking is so important when it comes to any sort of baking, obviously, but I know stuff like blondies and brownies can be more scary compared to other bakes. There is something about them that can just completely and utterly fail for some people and I am here to help with that.
I will never say anything is fool proof as there are SO many factors that can make a difference. Different brands of ingredients, different oven types, the oven temperature, how you have mixed it, the size and shape of your tin etc… as long as you stick to the recipe and make sure your oven temp is accurate, you should be dandy.
I tend to bake for exactly 25 minutes whether its a brownie or a blondie, and it never fails me. I know my oven temp is accurate, it’s a fan oven so its definitely on the fan setting, and I always mix in the same way so there is a consistency. You want to bake them until there is an ever so slight wobble to the tray, and then let them cool FULLY. You then, ideally, want to ‘set’ them in the fridge to create that wonderfully fudgey texture that we all desire in a blondie.
Tips & Tricks
For this recipe I would always recommend to use:
- This baking tin
- An oven thermometer to make sure your oven is working at its best
- This milk chocolate
- 200 g unsalted butter
- 125 g white granulated sugar
- 125 g light brown sugar
- 3 medium eggs
- 1 tsp vanilla extract
- 275 g plain flour
- 1 tbsp cornflour
- 150 g milk chocolate chips
- 200 g rolos
- 100 g caramel sauce
- Preheat your oven to 180ºc/160ºfan and line a 9x9" square tin with parchment paper.
- In a large bowl, add the melted butter and sugars and beat until smooth.
- Add in the eggs and vanilla and beat again until smooth.
- Add in the flour and cornflour and beat until a thick blondie mixture is made.
- Add the chocolate chips and Rolos and mix through
- Pour the mixture into the tin, and spread. Dollop on the caramel and lightly swirl through the blondie mixture.
- Bake the blondies in the oven for 25-30 minutes, or until there is a slight wobble in the middle.
- Leave to cool in the tin, or on a wire rack.
- As an optional extra, you can 'set' your blondies in the fridge for 2+ hours or so to help with the texture! ENJOY!
- The bake time can vary - please make sure your oven is on the correct setting, and check from 22+minutes and onwards till they are baked! These took 25 minutes in my fan oven.
- If they turn out cakey, they are over baked - that's all! Bake for a little less time next time.
- One top tip is if they've been in for the 25-30 minutes, and you're still not sure, let them cool outside of the oven fully and then put them in the fridge for at least an hour to 'set'. It can firm them right up!
- These will last in a cake tin for 4-5 days+
- I keep them at room temperature.
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