Rolo Chocolate Chip Blondies
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These are one the gooiest, richest, and most decadent treats I’ve made in awhile. Which makes it one of my personal favorites.
The more melted caramel, chocolate, and buttery soft dough, the better.
For these very soft, gooey, slightly chewy, buttery blondies that are stuffed with Rolo candies and loaded with chocolate chips, I called upon my trusty blondie base.
When I want an easy, fuss-free, one-bowl, no-mixer recipe that I know everyone will love, it’s my go-to. With 25+ versions and counting, it never lets me down.
It’s an easy recipe to memorize because everything is ‘one’. In the 1 bowl used, melt 1 stick of butter, stir in 1 egg, 1 cup of brown sugar, 1 tablespoon vanilla, 1 cup flour. For this version there’s 1 cup chocolate chips and 36 Rolos (the only thing that’s not ‘one’).
The hardest part of the recipe is unwrapping the Rolos unless you have a sous chef or an 8-year old who will happily work for payment via the extra Rolos in the bag and the promise of sinking her teeth into one of these.
- 1/2 cup unsalted butter (1 stick), melted
- 1 large egg
- 1 cup light brown sugar, packed
- 1 tablespoon vanilla extract
- 1 cup all-purpose flour
- 1/2 teaspoon salt, or to taste
- 1 cup semi-sweet chocolate chips
- about 36 Rolo candies, unwrapped (buy the 12-ounce bag, you’ll use about 3/4 of it. Note – If you don’t have access to Rolos, unfortunately there are no substitutions)
- Preheat oven to 350F. Line an 8-by-8-inch baking pan with aluminum foil, spray with cooking spray; set aside.
- To a large, microwave-safe bowl add the butter and heat to melt, about 1 minute on high power.
- Wait momentarily before adding the egg so you don’t scramble it. Add the egg, brown sugar, vanilla, and whisk until smooth.
- Add the flour, salt, and stir until just combined, don’t overmix.
- Add the chocolate chips and stir to combine.
- Turn slightly more than half the batter out into prepared pan (about 60% or so, just eyeball it so that the bottom of the pan is completely covered, albeit thin coverage); set remaining batter aside.
- Evenly place the Rolos in the pan so that each Rolo is sitting on it’s ‘base’ rather than laying on its side. I made 6 rows of 6 Rolos each.
- Drop remaining batter over the Rolos in heaping rounded tablespoons. Use a spatula to smooth the ‘blobs’ of batter together. You won’t have complete coverage and that’s okay because batter expands a bit while baking and some of the balder patches ‘grow togther’.
- Bake for about 20 to 22 minutes, or until top is set in center and done; don’t overbake. Blondies firm up as they cool. A toothpick test is unreliable because you will likely hit melted chocolate or caramel, but if you hit a patch of dough, the toothpick should come out clean, or with a few moist crumbs, but no batter. Place pan on a wire rack to cool for at least 90 minutes before slicing and serving. Blondies will keep airtight at room temperature for up to 1 week, or in the freezer for up to 6 months.
Amount Per Serving: Calories: 328Total Fat: 16gSaturated Fat: 10gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 38mgSodium: 135mgCarbohydrates: 45gFiber: 1gSugar: 34gProtein: 3g
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