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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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
These are incredible and you are my go to baker! Can these be made gluten free and if so, is it a straight swap to gluten free flour? Many thanks! X
Ahh this is so lovely, thank you!! Yes for brownies that should work absolutely fine xx
Hi Jane, i use all of your brownie recipes and they are always a massive hit!! For the caramel drizzle, i have Monin Caramel Sauce here, do you think that will work the same way as the carnation one? Thank you!!
Hey, Ahh yay that makes me so happy!! Whilst I have not tried it, it should do!xx
Hi Jane. I love your recipes. When I take my brownies out of the oven they always seem to sink. How do I stop this?
Thanks
Hey! Thank you so much. Often this means they are under baked, or the eggs and sugar were not whisked correctly xx
Hi Jane,
Do you use stork for your brownies?
If I’m not adding bueno, can I add choc chips?
Thank you
Jess
Hi, yes you can use stork and chop chips x
Can I swap the rolos for cadburys caramel as I already have a few packs & would it be the same quantity? Xx
Could I use mini rolos? If so do I have to alter anything? Thanks.
Yes that’s fine just use more!xx
Would demerara sugar work? I have used it in cookies before or better sticking to just castor if no light brown? 🤔
Hey! Personally I would recommend light brown soft, caster sugar or golden caster sugar over demerara xx
Hi Jane,
I’ve seen in the comments on a few of your recipes recently where people have asked about changing the amount of mixture for different size tins and you’ve replied with a conversion website.
I’ve tried looking back at the recipes and can’t find it so would you mind sharing the site please? X
http://www.cakebaker1.co.uk/apps-for-bakers/baking-tin-size-conversion-calculator/
Hello!
I’ve made so many of your recipes and they all turn out amazing 🤩 I don’t have any cocoa powder to hand currently, would it be ok to just use a little more plain flour? I understand this means it probably won’t be as chocolatey!
Yes you can add the same weight of more plain flour! x
Hi,
Love this recipe, however I baked for 30 mins, left to cool for 2 hours and the mixture was still completely raw in the middle. Definitely needs more time!
It is very possible that yours just needed longer – this can be due to cocoa content in the dark chocolate you use, how the mixture is mixed and then also ovens differ! Either way gooey brownie is delicious x