Rolo Brownies
🍫🤎 Ultra fudgy, soft, gooey, and loaded with Rolo candies! After baking, drizzle these easy, no-mixer, scratch brownies with salted caramel sauce and sprinkle flaky sea salt to elevate them into next-level decadence!
Servings: 12
Calories: 477cal
Equipment
- Handheld electric mixer optional
Ingredients
Brownies
- 1 cup butter melted (I use salted but unsalted is fine)
- ¾ cup unsweetened natural cocoa powder
- 1½ cups Rolo candies unwrapped and chilled (you can buy them unwrapped in bags in the candy section of the grocery store)
- 1½ cups granulated sugar
- ½ cup light brown sugar packed
- 3 large eggs at room temperature
- 1 teaspoon vanilla extract or more to taste
- 1 cup all-purpose flour spooned and leveled
- ½ teaspoon salt or to taste (if using salted butter, you may want to use a bit less)
Topping
- ½ cup salted caramel sauce or regular caramel sauce store-bought or homemade
- ½ cup chopped Rolo candies
- Flaky sea salt optional and to taste
Instructions
- Place 1 1/2 cups unwrapped Rolos in a bowl and chill in the fridge for 30-60 minutes hour before using. I do this to ensure the Rolos don't melt/ooze out while baking in the brownies. Separately, halve 1/2 cup of Rolos for the topping and set aside until after the brownies are baked.
- Preheat oven to 350F and line an 9x9-inch baking pan with parchment paper leaving overhang, spray well with cooking spray; set aside.
- To a medium, microwave-safe bowl, add the butter and heat on high power to melt, about 1 minute.
- Cocoa: Add the cocoa powder to the melted butter and whisk to incorporate until smooth.
- To a separate large bowl, add the sugars, eggs, vanilla.
- Whisk vigorously for 2-3 minutes, or until pale and creamy looking. Alternatively, beat on medium-high speed with a handheld electric mixer.
- Gradually pour the cocoa-butter mixture into the sugar-egg mixture, whisking well to incorporate.
- Add the flour, salt, and using a rubber-tipped spatula, fold to incorporate, and until just combined. Don't overmix because it will create tougher brownies.
- Add the 1 1/2 cups chilled Rolos and fold to incorporate.
- Turn batter out into prepared baking pan and bake for about 42-50 minutes, or until as done as you desire and for as long as that takes in your oven. Start checking early just in case. Baking Tips - These are very gooey brownies so even when they are fully cooked, they're still going to be fudgy. You don't want raw brownie batter, but also they taste best when cooked until just done, but not overcooked. Since all ovens, climates, pans, and preference for doneness vary, bake until they're done in your oven and to your liking.
- Allow the brownies to cool in the pan for about 10 to 15 minutes.
- Evenly sprinkle the 1/2 cup of halved Rolos, evenly drizzle with caramel sauce to taste, optionally sprinkle with sea salt, slice, and serve.Once cooled and set, use the parchment paper overhang to lift out of the pan. Cut into squares using a sharp knife. For cleaner cuts, wipe the knife blade between slices.
- Tip - This is not a brownie that I recommend serving chilled because Rolos harden dramatically in the fridge and become very very hard - not recommended for your teeth!
Video
Notes
Storage: Brownies will keep at room temperature for up to 5 to 7 days. They will keep longer in the refrigerator, about 7 to 10 days, but make sure to take them out of the refrigerator before serving because Rolo candies become very hard in the fridge and are way too hard on teeth.
Nutrition
Serving: 1serving | Calories: 477cal | Carbohydrates: 66g | Protein: 6g | Fat: 23g | Saturated Fat: 13g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 85mg | Sodium: 330mg | Potassium: 213mg | Fiber: 3g | Sugar: 52g | Vitamin A: 581IU | Vitamin C: 0.2mg | Calcium: 55mg | Iron: 2mg
