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Thick and chewy brownies made with cocoa powder are filled with chopped up Rolo candies, making the perfect caramel chewy brownie. Quick and easy this recipe is made in one pot and under 10 minutes, baked for less than 30! An easy recipe to double, these Rolo brownies are perfect for your next dessert table or bake sale!
I am always looking for an excuse to make my favorite brownie recipe. I think I used to be a pizzokie lover but now I can definitely say I am more of an ice cream on top of a warm brownie lover. The thick and chewy brownie against the cold and smooth ice cream, well it doesn't get much better for me.
I lied, it does. The brownie gets stuffed with Rolos, because anything caramel related and me are besties.
The best part about adding the Rolos is that some of them sink to the bottom, creating this chewy caramel bottom of brownie, it is heavenly! To ensure you get Rolos on top as well as on bottom I like to stick some of the chopped Rolos on top of the batter once it is poured into the pan.
What are the ingredients for Rolo Brownies?
Your normal brownie suspects are needed. I like a blend of both butter and oil. Butter for the flavor, but oil for the chew. Then you need cocoa powder, sugar, some water. Then a little cornstarch (again for the chew), a bit of salt and a tiny bit of baking soda. Then a little bit of flour and the star of the show- chopped Rolos.
How do you make Rolo Brownies?
Start off by preheating your oven to 350F and line a 9X9 or 8X8 square pan with foil and grease heavily. Chop the Rolos in half and place them in the freezer while you make the batter.
In a large pot add the water, butter, sugar and cocoa powder. Cook on medium heat for 2-3 minutes until it is all combined together. Take off the heat and add the oil and vanilla extract. Whisk to combine, it will take a minute for the oil to become incorporated.
Let batter sit for 5 minutes then add the egg and egg yolk. Whisk to combine. ( you want the mixture to cool for 5 minutes so you don't end up with scrambled eggs in the batter)
Add the baking soda, salt, cornstarch and mix to combine. Gently add the flour by using a spatula to fold in until just combined.
Finally, add the frozen chopped Rolos. Do not over mix, this will affect the end product making a tougher brownie.
Pour the batter into prepared pan and bake 25-35 minutes. I like to place a couple more chopped Rolos on top.
Everyone’s oven is different, for me, the brownies always bake within 29-31 minutes, but I would start checking at 25 minutes for your oven.Don't overbake the brownies. You want a toothpick in the center to come out with moist crumbs, not completely dry.
Place the pan on a wire rack to cool completely before cutting. Store in an air-tight container on the counter for up to 4 days.
Can you make Rolo Brownies ahead of time?
Definitely. I often make mine the day before serving, then slice before serving. The brownies are good for up to 4 days at room temperature.
Can you double this recipe?
Yes, definitely I double it, bake it in a 9X13 pan and it takes me about 45 minutes to bake but I would start checking at 35 minutes.
Fancy some more chocolate and caramel recipes? Try my:
- Salted Caramel Chocolate Cake Recipe
- Salted Caramel Pecan Chocolate Chip Blondies
- Rolo Pecan Caramel Chocolate Cake Bars
- Rolo Cheesecake Cups
- Rolo Cake Bars
★★★★★ Please let me know if you make this recipe by leaving a star rating and comment below!
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Rolo Brownies Recipe
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2 from 1 review
Thick and chewy brownies made with cocoa powder are filled with chopped up Rolo candies, making the perfect caramel chewy brownie. Quick and easy this recipe is made in one pot and under 10 minutes, baked for less than 30! An easy recipe to double, these Rolo brownies are perfect for your next dessert table or bake sale!
- Total Time: 40 minutes
- Yield: 9-16 Bars 1x
Ingredients
Units Scale
- 4-6oz Chopped Rolos
- 2oz Water
- 1oz (2 Tbsp) Unsalted Butter
- 250 grams(1 ¼ cups) Granulated Sugar
- 90 grams (¾ cups) Bensdorp Dutch Cocoa Powder
- 3oz (scant ⅓ cup) Vegetable Oil
- 1 Tablespoon Pure Vanilla Extract
- 1 Large Egg Yolk and 1 Large Egg, at room temp.
- ⅛ Teaspoon Baking Soda
- ½ Teaspoon Salt
- 1 Tablespoon Cornstarch/ Cornflour
- 60 grams (scant ½ cup) All-Purpose Flour
Instructions
- Preheat your oven to 350F and line a 9X9 or 8X8 square pan with foil and grease heavily. Chop the Rolos in half and place them in the freezer while you make the batter.
- In a large pot add the water, butter, sugar and cocoa powder. Cook on medium heat for 2-3 minutes until it is all combined together, the mixture will look weird and not liquidy enough, that is fine. Then add the oil and vanilla extract. Cook on low an additional minute and mix to combine everything.
- Take off of heat, let sit for 5 minutes then add the egg and egg yolk. Whisk to combine.
- Add the baking soda, salt, cornstarch and mix to combine. Gently add the flour by using a spatula to fold in until just combined. Gently fold in the frozen chopped Rolos. Do not over mix, this will affect the end product.
- Pour into prepared pan and bake 25-35 minutes. I usually place a couple extra Rolos on top of the batter. Everyone’s oven is different, for me, the brownies always bake within 29-31 minutes, but I would start checking at 25 minutes for your oven.Don't overbake the brownies. You want a toothpick in the center to come out with moist crumbs, not completely dry. Place the pan on a wire rack to cool completely before cutting.
- Store in an air-tight container on the counter for up to 4 days.
Notes
- Doubling the recipe- I have done it a couple of times in a 9X13 inch pan, I can'tremember the exact oven time. I would start checking the brownies at 31 minutes and gauge how much longer- 5 more minutes..etc. I will update when I make them double again.
- Olive Oil- I have made this recipe with olive oil instead of vegetable oil, while not economical I was in a pinch and it worked beautifully!
- Author: Elizabeth I Confessions of a Baking Queen
- Prep Time: 10
- Cook Time: 30 Minutes
- Category: Dessert
- Method: Bake
- Cuisine: American
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