Rolo Brownies Recipe
There are certain combinations in the food world that just feel like destiny. Peanut butter and jelly, salt and pepper, tomato and basil. They just work.
But then there’s a combination that feels like a delicious secret: rich, dark chocolate and gooey, golden caramel. It’s pure magic.
I still remember the first time I bit into a Rolo candy. That perfect little chocolate cup giving way to a surprise pool of caramel. My first thought was, “This needs to be inside a brownie.”
This recipe is the result of that thought. It’s not just a brownie with some candy thrown in. It’s a perfectly fudgy, intensely chocolatey brownie that hides a molten caramel core in every single bite. Let’s make some magic together.
What You’ll Need
This recipe uses pretty standard brownie ingredients, with one star addition. Here’s the full list to get you started.
- 1/2 cup (113g) unsalted butter, melted
- 1 cup (200g) granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup (60g) all-purpose flour
- 1/3 cup (30g) unsweetened cocoa powder
- 1/4 teaspoon baking powder
- 1/4 teaspoon salt
- 36-40 Rolo candies, unwrapped
- Optional: Flaky sea salt for topping
Pro Tips
I’ve made these brownies more times than I can count. Here are a few hard-won tips to guarantee they come out perfectly every single time.
- Chill Your Rolos: Pop the unwrapped Rolos in the freezer for about 15-20 minutes before you start. This helps them hold their shape a little longer in the oven, preventing them from completely melting and disappearing into the batter. You’ll get more distinct pockets of caramel.
- The Edges Tell the Story: A toothpick test can be misleading here because you might hit a pocket of melted caramel and think the brownies are underdone. Instead, look at the edges. When they look dry and are pulling away slightly from the sides of the pan, the brownies are ready. The center should still be soft and slightly under-baked.
- Patience is a Virtue (Especially for Cutting): I know it’s torture, but you must let these cool completely before slicing. Warm brownies with molten caramel are impossible to cut cleanly. For extra-sharp squares, cool them on the counter, then chill in the fridge for 30 minutes before cutting with a large, sharp knife.
- Don’t Overmix: Once you add the dry ingredients (flour, cocoa powder), mix only until you no longer see streaks of flour. Overmixing develops the gluten in the flour, which leads to tough, cakey brownies instead of the dense, fudgy texture we’re aiming for.
Tools Required
You don’t need any fancy equipment for this recipe. Just a few kitchen basics will do the trick.
- 8×8 inch (20×20 cm) baking pan
- Parchment paper
- Large mixing bowl
- Medium mixing bowl
- Rubber spatula
- Measuring cups and spoons
-Whisk
Substitutions and Variations
Don’t have everything on hand? No problem. Brownies are wonderfully forgiving. Here are a few swaps and fun ideas to try.
| Ingredient | Substitution Idea | Notes |
|---|---|---|
| Rolos | Caramel Kisses | Works perfectly. |
| Rolos | Mini Snickers | Adds a peanut element! |
| All-Purpose Flour | 1:1 Gluten-Free Flour | Use a blend with xanthan gum. |
| Unsalted Butter | Melted Coconut Oil | Adds a slight coconut flavor. |
For a fun variation, try adding a half teaspoon of espresso powder to the dry ingredients. It won’t make the brownies taste like coffee, but it will seriously amplify the chocolate flavor.
Make-Ahead Tips
You can easily prep parts of this recipe ahead of time. Whisk together the dry ingredients (flour, cocoa powder, baking powder, salt) and store them in an airtight container at room temperature for up to a month.
When you’re ready to bake, you just need to handle the wet ingredients and combine everything. It’s a small step, but it makes the process feel even faster.
How to Make Rolo Brownies: Step-by-Step
Follow these simple steps for the fudgiest, most decadent brownies you’ve ever had.
Step 1: Preheat your oven to 350°F (175°C). Line an 8×8 inch baking pan with parchment paper, leaving some overhang on the sides to act as handles. This will make it easy to lift the brownies out later.
Step 2: In a large bowl, whisk together the melted butter and granulated sugar until well combined. The mixture will look grainy, and that’s okay.
Step 3: Add the eggs and vanilla extract to the butter mixture. Whisk vigorously for about a minute until the mixture is lighter in color and slightly fluffy. This step helps create that shiny, crackly top.
Step 4: In a separate, medium-sized bowl, whisk together the all-purpose flour, cocoa powder, baking powder, and salt. This ensures all the dry ingredients are evenly distributed.
Step 5: Pour the dry ingredients into the wet ingredients. Use a rubber spatula to gently fold everything together until just combined. Remember the pro tip: do not overmix!
Step 6: Spread half of the brownie batter evenly into the bottom of your prepared pan. It will be a thin layer.
Step 7: Arrange the unwrapped Rolo candies in an even layer on top of the batter. I like to do a 6×6 grid for 36 candies.
Step 8: Dollop the remaining brownie batter over the Rolos and gently spread it with your spatula to cover them completely. Sprinkle with flaky sea salt now, if using.
Step 9: Bake for 28-32 minutes. The edges should be set and pulling away from the pan, and the center should be soft. Let the brownies cool completely in the pan on a wire rack.
Details for the Dedicated Baker
For those who love the details, here’s a little more information to help you customize your brownie experience.
Nutritional Breakdown
This is an estimate per brownie, assuming the batch is cut into 16 squares. Actual values can vary based on specific ingredients used.
| Nutrient | Approximate Amount |
|---|---|
| Calories | 190 kcal |
| Carbohydrates | 25g |
| Fat | 9g |
| Protein | 2g |
| Sugar | 18g |
Dietary Swaps
To make these gluten-free, simply swap the all-purpose flour for a good quality 1-to-1 gluten-free baking flour blend. For a dairy-free version, use a dairy-free butter substitute and ensure your chocolate candies are also dairy-free (you may need to use a different caramel candy).
Pairing Suggestions
These brownies are rich, so they pair best with something simple that cuts through the sweetness. A tall glass of cold milk is classic for a reason. A scoop of high-quality vanilla bean ice cream creates a wonderful hot-and-cold contrast. For adults, a simple cup of black coffee or an unsweetened latte is a perfect companion.
Cooking Time Efficiency
The biggest time-saver is gathering all your ingredients before you start, a practice known as “mise en place.” Unwrap all the Rolos and have your butter melted and bowls ready. While the brownies are baking, you can wash the bowls and utensils, so cleanup is a breeze by the time they’re out of the oven.
Leftovers and Storage
If you somehow have leftovers, they store beautifully. Keep the cut brownies in an airtight container at room temperature for up to 3 days. The caramel will stay soft and delicious.
For longer storage, you can keep them in the fridge for up to a week. They will be much firmer from the cold, so you might want to let them sit at room temperature for 15 minutes before enjoying.
These also freeze very well. Wrap individual brownies in plastic wrap and then place them in a freezer-safe bag or container. They’ll last for up to 3 months. Just thaw at room temperature when you’re ready for a treat.
Frequently Asked Questions
Q1. My Rolos all sank to the bottom. What did I do wrong?
Ans: This usually happens for one of two reasons. Either the bottom layer of batter was a little too thin, or the Rolos weren’t chilled. Freezing them slightly helps them stay suspended in the batter as it bakes.
Q2. Can I use a brownie box mix for this?
Ans: Absolutely! This is a great shortcut. Prepare the box mix according to its instructions. Then, follow steps 6 through 9 from my recipe: pour half the batter, add the Rolos, and top with the rest of the batter before baking.
Q3. Can I use a 9×13 inch pan instead?
Ans: You can, but you’ll need to adjust. The brownies will be much thinner, so they will bake much faster. You’ll likely need to double the recipe for a 9×13 pan to get a good thickness. If you use a single batch, start checking for doneness around the 18-20 minute mark.
Q4. Why didn’t my brownies have a shiny, crackly top?
Ans: The shiny top comes from properly dissolving the sugar and whipping the eggs. Make sure you whisk the melted butter and sugar together well, and then really whisk the eggs in until the mixture gets lighter and a bit frothy. That’s the secret!
Wrapping Up
There you have it—a simple but show-stopping brownie recipe that’s guaranteed to be a hit. The combination of deep chocolate and molten caramel is just too good to resist.
Every bite is a perfect mix of fudgy texture and gooey surprise. It’s the kind of dessert that makes people’s eyes go wide after the first taste.
I really hope you give these Rolo Brownies a try. If you do, please come back and leave a comment below. I’d love to hear how they turned out for you or if you discovered any fun variations of your own!
