Rolo Brownies

These Rolo Brownies are rich, fudgy and studded with pockets of gooey caramel layered right into the batter. The combination of melted dark chocolate, cocoa powder and chewy brownie texture makes them a next level dessert for any chocolate lover.

Whether you're baking for a cozy night in or bringing them to a bake sale or gathering, this brownie recipe is easy to whip up with pantry staples and a bag of Rolo candies. Don't forget a scoop of vanilla ice cream on top for the ultimate finish.

If you are a chocolate lover like me, you have to try our Strawberry Cheesecake Brownies and Chocolate Chip Cookie Brownie Bars.

Ingredients

This fudgy brownie recipe comes together with a few simple ingredients and one quick trip to the baking aisle.

See the recipe card below for the exact quantities of each ingredient.

• Rolo Candy: Frozen and halved for gooey chewy caramel pockets.
• Dark Chocolate Bar: Creates a rich flavor.
• Cocoa Powder: Enhances the chocolate intensity in every bite.
• Boiling Water: Helps dissolve the cocoa and melt the chocolate.
• Granulated Sugar: Adds sweetness and structure to the batter.
• Vegetable Oil: Keeps the brownies moist and chewy.
• Eggs: Binds the ingredients together.

To make fudgy delicious brownies, you'll want to have on hand an 8x8 metal baking dish, measuring cups and spoons, large bowl, whisk and parchment paper.

Variations

• Box Mix Shortcut: Use your favorite brownie mix and press the Rolos into the top of the batter before baking.
• Time Saver: Fold frozen Rolo candies into the batter instead.
• Brown Sugar: Swap some white sugar for brown sugar for added chewiness.
• Chocolate Chips: Sprinkle in milk chocolate or dark chocolate chips for extra fudgy texture.
• Caramel Drizzle: Top with caramel sauce just before serving for a gooey finish.

How to Make Rolo Brownies

This easy recipe comes together with just a bowl and a whisk, no electric mixer required.

Cut Rolos in half and place on a cookie sheet in the freezer for about 20 minutes before you start making your batter.

Preheat oven to 350F and prepare an 8x8 metal baking tin with parchment paper leaving the sides high for easily removal.

In a large mixing bowl add chopped chocolate and cocoa powder followed by hot water and whisk until fully melted (about 1-2 minutes).

Add in granulated sugar, oil, eggs and pure vanilla extract until smooth.

Whisk in flour and salt until combined.

Pour about ⅓ of brownie batter into prepared pan, then place the frozen halves in (lined 6x8, with the chocolate facing up) and cover with remaining batter. Bake for about 25 minutes; check with a toothpick if the center has moist crumbs, but make sure you aren't poking the caramel.

Cool completely in the pan then remove and slice.

Hint: Don't skip freezing the candy; this important step keeps them from completely melting into the batter while baking. I've learned this the hard way!

Recipe Tips

• Use Parchment Paper: Ensure you leave long edges with your parchment paper; it makes removing the brownies easier.
• Don't Overmix: Stir just until combined after adding flour for the most tender brownies.
• Let Them Cool Fully: Slicing too soon can lead to messy cuts and lost caramel; allow them to cool fully.
• Use Metal: It bakes more evenly than glass for brownies.

If you love brownies, you have to try our Red Velvet Brownies for a classic dessert.

Storage Instructions

• Refrigerator: Once cooled, store leftover brownies in an airtight container in the fridge for up to 5 days. Let them come to room temperature before serving for the best texture.
• Freezer: Place individual brownie squares in a single layer on a baking sheet, then transfer to a freezer-safe bag or container for up to 3 months. Thaw in the fridge or at room temperature.

Serving Suggestions

• Chocolate Desserts: Leftover Halloween Candy Cookies, Cake Brownies from Brownie Mix, Halloween Brownies, Mummy Brownies, Banana Chocolate Chip Cookies, and Double Chocolate Chunk Muffins.