Make sure the Rolos are frozen for at least an hour before baking.
Preheat your oven to 180C/160C 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!
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.