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.
Let's Bake
Amazing Rolo Brownies
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 180 C (350 F) standard / 160 C (320 F) fan-forced. Grease and line an 8-inch square pan 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 Information
pat says
OMG these rolo brownies are disgustingly fatterning !! But so good !!!Pat
Jessica Holmes says
Hahaha glad you like them Pat!
Sarah Hulme says
Amazing
★★★★★
Jessica Holmes says
So glad you like them!
Charly says
These look amazing !!
Can they be made a couple of days in advance , would I need to store them in the fridge ?
Jessica Holmes says
Hi Charly, yes they can and yes store them in the fridge.
Rhiannon says
What is heavy cream is there anything I can change it for as I don’t think they sell it here
Jessica Holmes says
Hi Rhiannon, thickened or heavy cream is high fat (35%) whipping cream. A regular high fat cream should work in this recipe.
Christina says
These were seriously good. We doubled the recipe and baked at the same temp in a glass 9×13 in. pan, but used just 400g of Rolos because we didn’t have enough. It was still plenty. The ganache stayed a bit soft. I would’ve liked it to be a bit thicker, but it might be due to the extra 10 ml of cream I added in just to not waste the box. I thought it would be too sweet when I tasted the batter because I don’t like sweet things much, but the brownie base after baking was rich and cocoa-y without being overly sweet, and was well balanced by the topping. They’re the best brownies I’ve ever made. I will definitely make these again!
★★★★★
Christina says
Oh I just realized that we used powdered sugar instead of caster sugar! I quickly googled it while in the store and thought they were the same. They still came out great!
Jessica Holmes says
So happy to hear that Christina! Thank you so much for your kind review!
Tarloke says
is it possible to make these without the ganache on top? will they still be nice squidgy brownies without it?
Jessica Holmes says
Absolutely!
Tarloke Johal says
I just wanted you to know that I made this recipe soon after my question to you and they were a definite hit. I warmed them up in the microwave for a few seconds and ate with some ice cream. this is easily the nicest brownie recipe I have found. I am going to make a customised set of brownies using mars bars on one end, Rolos on the other and cadburys creme eggs in the middle. can’t wait to see how they turn out.
★★★★★
Jessica Holmes says
Aww so glad you enjoyed them! Ooh and they sound amazing!!
Vikki says
These are soooooo good! Easy to make and they’re just amazing! Thanks for the recipe! ♥️😋
★★★★★
Jessica Holmes says
Awesome! Glad you loved them Vikki!
Linda says
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..
Jessica Holmes says
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 ☺️
Gayle says
I just want to know what is caster sugar? Is it the regular white sugar here in the United States?
Jessica Holmes says
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/
Jason says
These look perfect. Great pictures! Thanks for sharing.
Rodella says
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!
★★★★★
Jessica Holmes says
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 🙂
Gabrielle Murphy says
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!!!
Jessica Holmes says
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! 🙂
Josh says
So impressive!
★★★★★