Rolo Brownies

5 from 4 votes

Rolo Brownies are easy to make from scratch and taste much better than any mix from a box. Filled and studded with caramel candy, these rich brownies are dense and decadently delicious!

Prep Time15

Cook Time25

Total Time40

Course: Dessert

Cuisine: American

Servings:

Calories: 534kcal

Author: Jennifer Fishkind

Ingredients

Brownies

1⅓ cup all-purpose flour
3 tbsp unsweetened dutch cocoa powder
½ tsp salt
1 cup salted sweet cream butter
1¼ cup dark chocolate chips
1 cup granulated sugar
⅔ cup light brown sugar packed
2 large eggs room temperature
2 tsp pure vanilla extract
1¾ cup unwrapped Rolos sliced in ½

Ganache

½ cup dark chocolate chips
3 tbsp heavy cream
1½ cup unwrapped Rolos halved

Instructions

Brownies

Cover a small cookie sheet with parchment paper and set aside. Unwrap and slice the rolos in half. Place 1¾ cups of the rolos on the cookie sheet and place in the freezer.
1¾ cup unwrapped Rolos
Preheat the oven to 350*. Line a 9x9 baking dish with a parchment paper sling. Set it aside.
Using a small mixing bowl, whisk together the flour, cocoa powder and salt. Set it aside.
1⅓ cup all-purpose flour, 3 tbsp unsweetened dutch cocoa powder, ½ tsp salt
Using a medium size heat safe mixing bowl, combine the dark chocolate chips and butter. Microwave for 1 minute, stir, heat in 15 second intervals until the mixture is melted and smooth.
1¼ cup dark chocolate chips, 1 cup salted sweet cream butter
Add the sugars to the chocolate mixture, and continue stirring until incorporated.
1 cup granulated sugar, ⅔ cup light brown sugar
Stir in the eggs, 1 at a time, until no egg streaks are visible.
2 large eggs
Stir in the vanilla.
2 tsp pure vanilla extract
Stir in ½ of the flour mixture at a time. Stir just until all the flour mixture is added, do not overmix.
Spoon ½ of the brownie batter into the prepared pan. Spread the batter to the edges of the pan.
Evenly place the frozen and halved Rolo’s over the batter.
Spoon and spread the remaining batter over the top of the Rolo layer. Bake for 25 - 30 minutes, until a toothpick inserted comes away clean.

Ganache

Using a small heat safe mixing bowl, add the ½ cup dark chocolate and heavy cream. Microwave for 30 - 40 seconds. Stir until the ganache is smooth.
½ cup dark chocolate chips, 3 tbsp heavy cream
Once the brownies are baked, pour the ganache over the top of the brownies, spreading the ganache to the edges.
Evenly space the remaining halved Rolos over the top of the ganache. Allow the brownies to completely cool before slicing.
1½ cup unwrapped Rolos

Notes

Storage:

To Store: Store any leftovers in an airtight container at room temperature for up to 3 days.
To Freeze: Once fully cooled, slice the brownies and wrap them in parchment paper before placing them in a freezer-safe container. They will keep for 1-2 months in the freezer.

Tips:

I highly recommend using parchment paper with these brownies. If the candies come into contact with the surface of the pan, they will stick, even with copious amounts of spray.
You can cut the brownies into any size you prefer. You can opt for 9 extra large squares or 16 small squares.
You can easily use your favorite boxed brownie mix if you are looking for a shortcut version of this recipe.
Adding the halved Rolos to the ganache while it is warm encourages the caramel centers to ooze just the right amount when cutting and biting into the brownie square.

Nutrition