Easy Rolo Brownies

Name: Easy Rolo Brownies
Prep time: 10 min
Cook time: 40 min
Total time: 410 min
Ingredients: 200 g 70% Cocoa dark chocolate; 180 g Butter; 250 g Caster sugar; 3 Medium Eggs; 1 Teaspoon Vanilla extract; 100 g Plain flour; 1 Tablespoon Cocoa powder; 165 g Rolos; 100 g Milk chocolate chips; 2 Tablespoons Carnation caramel

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These caramel Rolo brownies are rich, indulgent and super chocolatey. Thick, dense brownies filled with Rolo pieces and chocolate chips, topped with a caramel swirl.

hand holding up two chocolate caramel rolo brownies

If you’re anything like me and enjoy the tasty combo of caramel and chocolate then you’re going to love these Rolo brownies! They’re perfect for bake sales, an after-dinner dessert, edible gifting and any other occasion. They’re also super easy to make with simple ingredients that you might already have in your kitchen.

This is the 10th brownie recipe on my blog so far and they might just be one of my favourites! They’re so gooey, fudgy and utterly delicious.

For any beginner bakers who want a more in-depth rundown of the recipe, just keep on reading. The post below contains detailed ingredient and equipment notes, step-by-step instructions with pictures, top tips and answers to my most frequently asked questions. I hope you find it helpful. For those who are more experienced in the kitchen, you can find the condensed recipe card at the end of the post.

If you like this recipe, make sure to check out my Rolo blondies too. Enjoy!

Ingredients

Here’s what you’ll need to make Rolo brownies…

Dark chocolate: In order to get the correct brownie texture (and sweetness), it’s important that you use 70% dark chocolate. If you’ve ever had your brownies bubble up into an oily volcano in the oven, it’s because there was too much sugar and not enough cocoa fat in your chocolate. However, if you use an even darker chocolate (such as 85%), these brownies will be more bitter, so try to use 70% if you can.
Butter: Unsalted butter is best unless you particularly like the sweet and salty vibe.
Eggs: 3 medium eggs, to help the ingredients bind together.
Vanilla extract: For extra flavour. This is optional because they taste great with or without it.
Sugar: You’ll need 250g of caster sugar for this recipe. If you’re unfamiliar with caster sugar, it’s a finer version of granulated white sugar, but it's not quite as fine as icing sugar. It is also known as superfine sugar in the USA.
Cocoa powder: Unsweetened cocoa powder is best for this recipe. We only need 1 tablespoon, which will help to give the brownies a deeper chocolate flavour.
Flour: Always use plain flour for brownies because they are supposed to be heavy and dense. We don’t need to add any raising agents such as baking powder or baking soda.
Rolos: I used 4 packs of multipack Rolo tubes which weighed roughly 166g in total.
Chocolate chips: I used milk chocolate chips but these can easily be swapped for dark or white chocolate chips if you prefer. These provide extra flavour and texture.
Caramel: To drizzle on top of the brownies. I used Carnation tinned caramel but you can use any other kind that you like, even a homemade version.

Equipment

Square baking tin: I used an 8x8-inch tin and this is what the baking temperature and time have been tested with. I highly recommend using this size but if you absolutely can’t then just note that the baking time and/or temperature may need adjusting.
Baking paper: To stop the brownies from sticking to the tin once they’ve cooled. It helps to leave a little bit hanging over each edge so you can simply lift it out later on.
Saucepan: To melt the butter and chocolate in.
Bowls: A large mixing bowl for making the batter and a smaller (heatproof) one for melting the caramel in.
Utensils: A wooden spoon, a few smaller spoons, a toothpick, and a sharp knife.
Electric whisk: This is needed to whisk the sugar into the eggs. It can be a bit tricky to do by hand so I recommend using an electric hand whisk or stand mixer if you can.
Kitchen scales: Accuracy is very important when it comes to baking so I always write my recipes in grams, meaning you’ll need a kitchen scale to measure out the ingredients.

How to make Rolo brownies

Step 1: Line an 8x8-inch tin with baking paper and preheat your oven to 160°C. If you’re using a fan oven, set it slightly lower at 140°C.

Step 2: Break up 200g of dark chocolate and cut 180g of butter into cubes. Place them into a saucepan and melt them over low heat on the stove, stirring occasionally. When there are no lumps left, remove from the heat and leave to cool for 10-15 minutes.

Alternatively, you can melt it in the microwave in a heatproof bowl. Melt it in 30-second bursts, stirring in between each one to prevent burning.

Step 3: Add 3 medium eggs, 250g caster sugar and 1 teaspoon of vanilla extract to a large bowl. Use an electric whisk to whisk it up for a couple of minutes, until it becomes pale and increases in volume.

eggs and sugar whisked together in a bowl

Step 4: Pour the melted chocolate mixture into the bowl and gently fold it into the egg/sugar mixture. Then add 1 tablespoon of unsweetened cocoa powder and 100g of plain flour and mix well to make a glossy batter.

Step 5: Add 165g of Rolos and 100g of milk chocolate chips to the batter and stir them in gently, keeping a few aside for the topping. Then transfer it to your lined tin and spread it evenly into place.

mixing rolos and chocolate chips into batter

Step 6: Put 2 tablespoons of Carnation caramel in the microwave for around 10-20 seconds, until runny. Drizzle it over the brownie mixture in the tin and use a toothpick to swirl it around to make a marbled pattern. Top with remaining Rolos and chocolate chips.

Step 7: Bake for 40 minutes, until the brownies have risen and the edges are pulling away from the tin slightly. There should be a crust on top and a very slight wobble in the middle.

Step 8: Let the brownies cool in the tin then pop them in the fridge for at least 6 hours to set. This will transform the gooey centre into a firm, fudgy one.

Step 9: Once the brownies have set, take them out of the tin, cut them into squares and enjoy!

Top brownie tips

For the best flavour and texture, use 70% dark chocolate and an 8x8-inch tin. These are the two most important things!
The toothpick test doesn’t work with brownies like it does with cake. These brownies will be gooey when you first take them out of the oven and will firm up as they cool. Signs to look for to know that they’re done are: the edges are pulling away from the tin slightly, the brownies have risen and have formed a crust on top, and they’re firm with a very slight wobble in the middle when you (gently) shake the tin.
Refrigerate the brownies after they’ve cooled to get them really fudgy. The fats from the chocolate and butter need to be chilled to really firm up.

FAQ

How long do the brownies last?

If you keep them in an airtight container in the fridge, they’ll last for up to 1 week. You can also keep them in a cool, dry place like a kitchen cupboard but they won’t taste quite as fudgy this way.

Can I freeze Rolo brownies?

You sure can, for up to 3 months. You can either freeze the whole brownie slab until solid then wrap it in clingfilm or you can put slices into airtight containers. When you’re ready to defrost them, put them in the fridge and leave them there overnight. Once defrosted, don’t refreeze them.

How many servings does the recipe make?

I typically cut the slab into 16 squares which gives pretty decently sized brownies. If you like them bigger and more indulgent, you can cut them into 9 or 12, and if you prefer smaller pieces you can get up to 32 servings. It all just depends on your preference!

More brownie recipes:

I hope you like these caramel swirled Rolo brownies. If you try them at home, please leave a comment and rating below to let me know what you think. Enjoy!