Cure every chocolate craving with these Amazing Rolo Brownies. Gooey chocolate brownies stuffed with chocolate caramel Rolos and topped with fudgy chocolate ganache.
These Amazing Rolo Brownies are completely and utterly over-the-top!
Outrageous even. But in the BEST kind of way. They are unapologetically chock-a-block full of chocolate and Rolos and all the good things in life.
I recently shared my recipe for Rolo Rocky Road. And you all seemed to love it as much as I do. So I wanted to roll up my sleeves and create another Rolo dessert for you stat.
One that was equally as impressive. And since it’s been three weeks since we last talked brownies (remember, these?), I thought it was about time we were at it again.
I won’t lie. These brownies are rich with a capital R, but they are so unbelievably good. I’ll tell you why. It starts with a delicious brownie base that’s ridiculously fudgy. Like NEXT LEVEL.
Sometimes I like my brownies on the cakey side, but today it’s all about the fudge.
I even made sure I under baked them because gooey ooey brownies are my new thing.
OH but I forgot to tell you. There’s a whole block of Rolo chocolate hidden INSIDE the brownie batter.
And just when you thought things couldn’t get any better, the brownies are topped with a gooey chocolate ganache, made with rich dark chocolate.
It’s thick and sticky and works perfectly as a frosting.
Now we could’ve stopped there and things would already be magical. But I wanted more Rolos. So I added Rolos all over the top. That’s right, Rolos IN the brownie and on top.
So if you want truly indulge, you’ve got to get your hands on one of these Amazing Rolo Brownies.
You. Are. Welcome.
Did you make this recipe? Don’t forget to rate the recipe and leave a comment below. Hungry for more? Join me on Instagram, Facebook, Pinterest and Twitter for more amazing recipe ideas.
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PinDescription
An amazing chocolate brownie with Rolos baked IN the brownie and on top with a gooey dark chocolate ganache.
Ingredients
Chocolate brownie
- 115 grams (1/2 cup / 1 stick) unsalted butter, room temperature
- 200 grams (1 and 1/3 cup) good quality dark chocolate
- 1 teaspoon vanilla extract
- 100 grams (1/2 cup) caster sugar
- 50 grams (1/4 cup) brown sugar
- 3 large eggs
- 70 grams (1/2 cup) plain flour
- 1 tablespoon cocoa powder
- 200 grams (1 and 1/3 cup) Rolo chocolate
Chocolate ganache
- 200 grams (1 and 1/3 cup) good quality dark chocolate
- 120 ml (1/2 cup) thickened or heavy cream
- 200 grams (1 and 1/3 cup) Rolo chocolate
Instructions
- Preheat the oven to 160 C (320 F). Grease and line a square 8 inch cake tin with baking or parchment paper, ensuring two sides overhang. Place butter and chocolate in a heatproof bowl and melt in the microwave, stirring every 30 seconds, until smooth. Leave to cool slightly.
- Add sugar and vanilla to chocolate mixture and stir. Add eggs, one at a time, stirring until combined. Sift in flour and cocoa powder and stir until brownie mixture is smooth. Pour half of the mixture into the prepared tin. Place Rolo pieces on top. Pour over remaining batter and very gently smooth over the top, ensuring Rolos are hidden.
- Bake the brownie for about 30-35 minutes or until it no longer wobbles in the middle. Leave to cool completely.
- Place chocolate and cream in a small heatproof bowl. Melt in the microwave, stirring every 30 seconds, until smooth and creamy. Leave to sit for 10 minutes or until thickens slightly.
- Pour over the top of the brownie and spread out to form one layer. Press Rolo chocolate on top. Cut and serve
Nutrition
- Serving Size: 1 brownie
- Calories: 332
Keywords: Rolos, Chocolate, Brownies, Caramel, Dessert
Hi Jessica,
I followed your recipe and the brownie tasted amazing the only thing that was wrong was the rolos that were in the batter melted so you couldn’t tell they were in the batter or not.
Could you tell me how to stop the rolos from melting completely please..
Hi Linda! Thanks for trying one of my recipes – I’m so glad you enjoyed the brownies. I’ve never had that problem with the Rolos melting, but my best suggestion would be freezing the Rolos for a few hours before baking them. That should help! Let me know if you try it ☺️
I just want to know what is caster sugar? Is it the regular white sugar here in the United States?
Hi Gayle! Great question, I just wrote a blog post all about caster sugar. Check it out here – https://www.sweetestmenu.com/what-is-caster-sugar/
These look perfect. Great pictures! Thanks for sharing.
Im going to make these someday maybe my daughter’s bday party coming soon! They all love chocolate and this one looks so devine!! Will let you know how it turns out! Thank you for sharing this recipe! I also follow you in Instagram, your feed makes me drool!
★★★★★
Hi Rodella, thanks so much for your lovely comment! I hope you get a chance to make these brownies, they are definitely extra special! 🙂 And if you do, be sure to tag me on Instagram, I’d love to see a photo 🙂
How much. Is 115 grams of butter? And 200 grams of choc. Chips? These look so good I can’t wait to try them.
Hi Kathy, thanks for your comment. I’ve just added the cup amounts in the recipe above – sorry about that! I hope you love them! 🙂
Thrse look AMAZING!!!! I was just wondering what type or brand of dark chocolate you use or would recommend as I always struggle with what chocolate to use and I have had many disasters because of picking the wrong brand!! Thank you!!!
Hi Gabby, thanks for your comment and great question! Do you live in Australia? Here I commonly use either Nestle Plaistowe Dark Chocolate or Cadbury Baking Dark Chocolate. I find both of those work well for mixing and melting. I hope that helps! And I hope you love these brownies! 🙂
So impressive!
★★★★★
Insane! Those pools of caramel are so indulgent. These look like the best brownies!
Thanks Ruby! SO indulgent!!!
These are so decadent! I love how the rolo bars pop out of the brownies with the caramel filling. YUM!
Thanks Natalie!