Rolo Brownies

Looking for the perfect fudgy brownie, then you’ve got the right recipe! These Rolo brownies are gooey and delicious, and packed full of melted Rolos for a super rich and chocolate dessert! With ripples of caramel and chocolate chunks, serve these warm with a scoop of vanilla ice cream on the top.

There’s time that only something really, really chocolately will do. And when that time comes, there’s only one thing to do – bake brownies!

It’s been absolutely ages since I baked a slab of rich, chocolate goodness. In fact. the last time Jaffa Cake brownies, and this time the brownies were getting stuffed again. Although this time with everyone’s favourite chocolate and caramel combination – Rolos!

Name me a more perfect combination than thick, fudgy, rich brownie studded with pockets of milk chocolate and ripples of caramel?

For me, it doesn’t get any better!

Why you’ll love these Rolo brownies

Take a look at those slices of chocolate and caramel, of course you’re going to love them. Just in case, here’s some more reasons…

• They’re thick, fudgy and irresistibly indulgent
• Those pockets of Rolo caramel hit the sweet spot
• Serve them warm with vanilla ice cream for an amazing dessert
• Quick and easy to make with simple ingredients
• Save on the washing-up with a one-bowl recipe

TOP TIP: Get to grips with the easy brownie recipe and then swap out the Rolos for the chocolate candy of your choice.

The secret of a perfectly fudgy brownie

Ssssh, let’s just keep this between ourselves…

The secret to getting that holy grail of brownie baking, the perfectly fudgy and slightly gooey centre is all about the timing.

These Rolo brownies need at least 30 minutes in the oven at 180C/350F. But depending on your oven they may need slightly more or less time. These quick checks will help you nail the perfectly brownie everytime.

• Check at 25 minutes; your brownie may look baked, but give the tray a jiggle.
• If the centre moves then they’re not ready, give it another 5 minutes and try again.
• If the centre does not move, then using a toothpick test the brownie about 1-inch in from the edge. The toothpick should come out with a few crumbs on it.
• If the toothpick has wet batter on it, bake again for 5 minutes and repeat the jiggle test.

The centre of the brownie needs to be just baked; using the toothpick test in the centre of the brownie, should result in a slight coating of batter with a few crumbs.

REMEMBER: The brownie will continue to cook as it’s cooling down, so don’t be tempted to keep baking until the skewer comes out of the centre clean.

What you’ll need to make these brownies

View my Amazon shopping list with equipment and ingredients.

Just like my Jaffa Cake brownies, these brownies are super simple and can be made with just one bowl, a handheld mixer and a brownie pan to bake it all in!

The Ingredients

Here’s what you’ll need ingredients-wise, so go and grab yourself…

• Plain or All Purpose Flour – Will give your brownies the perfect texture while the eggs will provide the rise
• Caster or Superfine Sugar – Try and avoid regular granulated sugar is too coarse for brownies and will cause your brownie top to crack all over.
• Eggs – Make sure these are at room temperature before using, they will whisk up easier and become airy and fluffy
• Cocoa Powder – You can use either a regular cocoa powder or a dark intense cocoa powder for extra richness
• Butter – I use salted butter, but you can use unsalted if you prefer and add 1/4 teaspoon of fine salt
• Chocolate – The darker the chocolate, the richer the brownie. I go for a dark chocolate, such as 70% cocoa
• Rolo Chocolates – Cut these into pieces and then freeze for at least an hour before baking

The Equipment

When it comes to equipment, it really doesn’t get any simpler.

All you need is a large mixing bowl, and a handheld mixer. Alternatively you can use a stand mixer, or whisk everything together manually with a balloon whisk.

I also highly recommend an 8×8-inch brownie pan, with deep sides, to bake the brownies in.

Also, if you don’t already have one, invest in an offset spatula for smoothing everything over; it’s so much easier!

How to make the best fudgy Rolo brownies

Full measurements and instructions can be found on the printable recipe card

If a beautifully fudgy brownie stuffed full of Rolo chocolates filled with caramel doesn’t persuade you to give these a try, then I’m not sure how I can convince you. Other than this recipe is super, super easy and you’ll be crazy not to bake them!

Prep the Rolos

Before doing anything else, cut the Rolo chocolates into halves and place in a freezer-proof container. Pop these into the freezer for at least 1 hour before you need them.

TOP TIP: Freezing the Rolos means when they are baked, they hold their shape and do not melt straight into the brownie batter.

Melt the chocolate

To get going, first melt the butter and chocolate together. Add the ingredients into a heatproof bowl and place over a saucepan of simmering water, as a double boiler. Allow the mixture to cool down slightly before using.

Alternatively, you can melt the butter and chocolate in the microwave in 30-second blasts. Be careful not to overheat.

Whisk the eggs

In a large mixing bowl, add the caster sugar and eggs. Whisk together using a handheld mixer.

The eggs will double in size, and the mixture will become thick and foamy, with a pale colour.

TOP TIP: Whisk the eggs and sugar on high for about 3-4 minutes, this will incorporate air into the mixture resulting in a light texture brownie rather than dense and stodgy.

Mix everything together

Add the cooled melted butter and chocolate into the egg mixture, and mix together. Use a rubber spatula to make sure that everything is well combined.

Next sieve together the plain flour and cocoa powder, then fold into the chocolate mixture. You will end up with a thick but smooth batter.

It’s key to make sure everything is properly mixed together to give the brownie structure and that beautiful rich, fudgy texture you’re aiming for.

Get ready and bake!

Line a brownie pan with baking parchment; leaving a little overhanging the sides – this makes it easier to lift out when the brownies are baked.

Pour half the brownie batter into the lined pan, then scatter over the frozen Rolo pieces. Save some pieces to scatter over the top.

Top the Rolos with the remaining batter, level off with an offset spatula then bake!

Step by step live video

https://www.youtube.com/watch?v=8Xdz61O7_3E

Frequently asked questions

Top tips for the best brownies

• Whisk your eggs and sugar together – Just like a cake, whisking the eggs helps incorporate air into the batter, giving a light bake. The same is true for brownies. As there is no raising agent, whisking the eggs is important to to prevent your brownies become dense and stodgy.
• Don’t be tempted to overbake – Different recipes have different bake times, and everyone’s oven is a little different. Test your brownies about 5 minutes before the end of the bake time and bake for a little longer if needed.
• The Toothpick Test – Rather than testing the centre of the brownie, go towards the edge about 1-inch in. Poke your brownie and your toothpick comes out with a few crumbs and a smear of batter, they’re done. If you wait until your skewer comes out of the centre of the brownie clean, then you’ve gone too far and you’ll have a drier more cakey brownie. 
• Let the brownies fully cool – I know its so tempting to get in there straight from the oven; but wait and let the brownies cool. Leave them in the pan for about 10-15 minutes, then lift out and fully cool on a wire rack. You’ll end up with fudgy, rich brownies rather than ones that fall apart.
• Chill for the perfect slice – If you’re looking for getting perfect edges on your brownie slices, then once they are fully cooled, pop them in the fridge for 1 hour to chill. When you cut the brownies into pieces, they will be firmly set and you’ll get nice straight edges; no tears.