Rolo Brownies!
*This post may contain affiliate links. Please see my disclosure for more details!*
Gooey, fudgey and perfect Rolo brownies with chocolate chips, Rolo’s, and a caramel swirl!
Rolo brownies
I love brownies, I love chocolate, I love caramel and I love Rolo’s… so this new recipe is MY DREAM! I am fully obsessed with all things to do with this recipe and I cannot say that enough! Honestly, these are the dream.
Brownies are one of those things that I think almost everyone loves! I will say almost there because not everyone likes chocolate… but at a bake sale, at a birthday, at a restaurant for pudding etc, brownies are always a hit.
Brownies
When you mix the idea of a thick, fudgey and gooey brownie with caramel it creates the best thing in the world. These Rolo brownies have the same base as many of my other recipes such as my honeycomb Crunchie brownies!
I am always a firm believer in ‘if it ain’t broke, don’t fix it’ and that goes without saying with these brownies. A happy mix of dark chocolate, butter, eggs, sugar, flour and cocoa powder creates the most wonderful brownies in the world.
Chocolate
The dark chocolate is SO IMPORTANT and PLEASE use the correct one. All dark chocolate for brownies (and dark chocolate in general) should be at least 70% cocoa content or darker. Don’t worry, this recipe doesn’t taste ‘dark’ if thats what you are worried about.
The dark chocolate is so important because the cocoa content is what helps the recipe bake properly, and creates the perfect flavour. The flavour naturally lightens with the rest of the ingredients and the sugar!
Rolos
The chocolate chips, chunks of chocolate, or whatever else you add to these Rolo brownies can be any flavour you like! I just tend to use chocolate chips as it’s easier, but it works the exact same if its a chocolate bar chopped up.
To make these Rolo themed, you use Rolo’s.. obviously. I used regular sized rolo’s as there is more caramel and I generally prefer them to the ‘little’ ones, but both work well! You just want to make sure that they are frozen first.
Caramel
I used a caramel drizzle to add a little more yumminess to these Rolo brownies, but that’s also optional. As I use the carnation caramel drizzle I literally just drizzle it over the brownies and bake.
If you use a jar or tin of caramel you want to lightly drizzle and swirl the caramel in. Find all of the details, notes and everything you need below in the recipe! Enjoy! x
Rolo Brownies!
Ingredients
Brownies
- 200 g dark chocolate
- 200 g unsalted butter
- 3 large eggs (or 4 medium)
- 275 g light brown sugar
- 100 g plain flour
- 50 g cocoa powder
- 250 g Rolos (frozen for at least an hour)
- 100 g chocolate chips/chunks
- 100 g caramel (I use carnations)
Instructions
- Make sure the Rolos are frozen for at least an hour before baking.
- Preheat your oven to 180ºC/160ºC fan and line a 9x9" baking tin with parchment paper!
- Melt together the dark chocolate and unsalted butter until smooth in the microwave or in a bowl over a pan of simmering water. Leave to cool for a few minutes
- Using an electric whisk/stand mixer, whisk the eggs and sugar together for a few minutes until the mixture has doubled in volume, is alot paler, and leaves a trail for a few seconds when you lift the whisk out.
- Pour the chocolate/butter mix into the whisked sugar and eggs and fold through very carefully.
- Add in the flour and cocoa powder and fold through carefully again.
- Add in the frozen Rolos and chocolate chips and fold in (You can reserve a small handful to sprinkle on the top if you want). Pour the mixture into the tin!
- Drizzle the caramel over the top of the brownies and very gently swirl in.
- Bake in the oven for 25-30+ minutes or until there is a very slight wobble in the middle. Sometimes it can take longer, see notes below.
- Leave to cool in the tin!
- Optional - set the brownies in the fridge for 1-2 hours after they have cooled to create a lovely fudgey texture!
Notes
- These will last for 5-7 days at room temp!
- You can use caster sugar instead of the brown sugar!
- You can use any flavour chocolate chip or chopped chocolate.
- I use carnations caramel drizzle for this recipe, but any ready made caramel or dulce de leche works. Don't swirl it in too much otherwise it may disappear into the brownie.
- If your brownies are taking much longer than stated to bake, your oven may have been the wrong temperature, or you overmixed your batter. Keep adding on 5 minutes till they're done and cover with foil if need be! The mixture should wobble ever so slightly in the middle, but if it all wobbles it needs longer.
- I use this dark chocolate in my baking!
- I used this baking tin for the brownies.
ENJOY!
Find my other Recipes on my Recipes Page!
You can find me on:
Instagram
Facebook
Pinterest
Twitter
Youtube
J x
© Jane’s Patisserie. All images & content are copyright protected. Do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words and credit me, or link back to this post for the recipe.
Hi Jane have already made your Rolo Brownie recipe, they turned out brilliantly. Wanting to make them again for my Grandson’s Birthday party this weekend but can’t get hold of any Rolos, would Munchies be a good substitute? Thank you x
Yesss they would work great!!
Hi Jane,
I have made several of your brownie recipes lots of times – very popular.
Instead of Rolo’s would putting in whole Lindor Chocolate Truffles – some milk, some dark work ? Do you think they would cook too much & not be runny and or just melt in ?
Thank you in anticipation as I would like to do just this for a birthday.
I tried this with Cadbury Caramel Nibbles instead of Rolls as my local shop didn’t have Rolos! I was worried that the nibbles would disintegrate but I froze them overnight and only added them right at the end along with the chocolate chips and when the mixture was cool, and they turned out perfectly! So fudgy and delicious!
I’ve made this recipe loads of times in the past and it is faultless. Brownies taste amazing! However, my son has since gone dairy free could I substitute the butter for the dairy free margarine? I’m having to use for him instead and leave out the Rolo obviously.?
Dairy free swaps should work totally fine!
Baked these today. Left them in for 35 minutes but they were quite gloopy in the middle as if the mixture wasn’t cooked fully. How long do u need to mix the chocolate/butter mixture to have it hold a trail?
During the baking and before cooling, the middle will still be soft and won’t have set yet. The brownies need to cool fully and probably even set in the fridge before you can see if they have baked through! The trail needs to last a couple of seconds, but also it relies on the rest of the ingredients being correct such as the dark chocolate being used in the base and having a high enough cocoa content (70%+) x
Hi Jane,
Was planning on making these for my boyfriend’s birthday but he doesn’t like dark chocolate would it be possible to substitute for milk or just add more cocoa powder?
Thank you!
I found the final brownie to be a bit stodgy.
The rolo’s disappeared too, despite freezing them for about two hours.
Took much longer to cook too.
A bit disappointed:0(
Oh no! This sounds like the mixing process wasn’t correct, or you may have swapped an ingredient out (such as milk chocolate for dark chocolate) and that can definitely cause a problem. If the mixture isn’t whisked correctly or carefully folded together, it will cause a problem with the bake xx
Oh my I’ve just made the rolo brownies, oh wow they are amazing, all goey with the caramel running through them, I’ve made the jammie dodgers and don’t get me started on the biscoff cheesecake.
Great recipe. I followed it almost exactly, the only change was that I used 160g of rolos instead of the full amount as I only brought a four pack. And I had to use self raising flour as that was the only flour I had but I don’t think it made a difference. They still tasted great. I really liked the texture once I had put them in the fridge after cooling. I will say that they are incredibly sweet and one at a time is definitely enough ( yes I ate more than one but I regretted it as felt quite sicky) great bake… Good to take to the office to save yourself from eating them all lol
Hi Jane , love your recipes. Thought i`’d try your Rolo brownies as my brownies never turn out right……these did and taste amazing. Only thing was that I left the rolos in the freezer for an hour but they still melted so think they need to be in for a few hours at least /overnigth.
I’m looking at making munchies brownies, would it be better to freeze these first like you do with some of the other fillings? Love your recipes by the way!
Hiya! Yes, just to be safe I would! Hope this helps! x
Hi Jane,
I absolutely love your recipes- every single one is a literal 11/10 for taste and I have so much fun making them. I now don’t even bother to search the web when I’m baking something- I come straight to your site instead! Have made so many fabulous recipes of yours (some of my favourites being the white chocolate and biscoff rocky road, Easter rocky road and the terrys chocolate orange brownies) but for some reason I can’t seem to perfect my brownies even though I’ve made them 100s of times.
I made these rolo ones and when they came hot out the oven they literally tasted like a chocolate fondant in the middle and were amazing- but for some reason once they cooled down they had a really overpowering and bitter cocoa powdery taste. I did double the mixture to make more but I’m not sure where I have gone wrong. I followed the recipe exactly but I used Lindt chocolate as the dark chocolate- do you think this could be the problem? If so I will just start sticking to your suggestions now and purchase the Amazon dark chocolate instead.
Again, love you and your baking and would be great if you could help me with where I’m going wrong haha- have also asked for a copy of your book for Christmas :’) <3
Hiya! Some Lindt chocolates go up to 100% in cocoa so it may have been why! Thank you ever so much – happy baking! x
Hi Jane,
I swear by your brownie and blondie recipes! love love love them. but can I ask, if I want to make 3 trays at a time, do i need to change the bake time in a fan oven, or adjust the temperature please?
Hiya! If the quantities going into each tin are still the same – then nothing needs to be changed! Hope this helps! x