Rolo Brownies
Rolo Brownies: Next-level chocolate dessert made with melted dark chocolate and cocoa powder; rich, fudgy and gooey caramel pockets.
Servings: 16
Calories: 219kcal
Equipment
- 8x8 Metal Pan
- Measuring Cups and Spoons
- Mixing Bowl
- Whisk
- Parchment Paper
Ingredients
- 24 Rolos cut in half and frozen
- 60 grams dark chocolate bar 2 ounces, chopped
- 36 grams cocoa powder about 6 tbsp
- ½ cup boiling water
- 150 grams granulated sugar about 1 ½ cups
- ½ cup vegetable oil
- 2 large eggs
- 1 tablespoon pure vanilla extract
- 187.5 grams all-purpose flour about 1 ½ cups
- ¾ teaspoon sea salt
Instructions
- 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.
Notes
- Don’t Skip Freezing: This important step keeps the Rolos from completely melting into the batter while baking. I’ve learned this the hard way!
- 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.
- 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.
Nutrition
Calories: 219kcal | Carbohydrates: 28g | Protein: 3g | Fat: 11g | Saturated Fat: 4g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 3g | Trans Fat: 0.05g | Cholesterol: 22mg | Sodium: 135mg | Potassium: 99mg | Fiber: 2g | Sugar: 16g | Vitamin A: 42IU | Vitamin C: 0.1mg | Calcium: 24mg | Iron: 1mg
