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Rolo Stuffed Brownies

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close up shot of Rolo Stuffed Brownies stacked on top of each other
This Rolo stuffed brownies recipe is a must for every chocolate lover out there; they will love the decadent chocolate squares stuffed with bursts of chewy caramel.
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Table of Contents
  1. Rolo Stuffed Brownies Ingredients
  2. How to Make This Rolo Stuffed Brownies Recipe
  3. How to Serve
  4. Storage
  5. More Recipes You’ll Love
  6. JUMP TO RECIPE

These rich, decadent Rolo stuffed brownies are sinfully delicious. The combination of chocolate and caramel is irresistible, and the fact that they’re filled with actual Rolo candy just takes them over the top.

We adore brownies around here and have plenty of recipes to show for it. Check out our cherry cheesecake brownie and coconut brownies, and you might just find your new favorite brownie recipe.

close up shot of Rolo Stuffed Brownies stacked on top of each other

Rolo Stuffed Brownies Ingredients

Rolo Stuffed Brownies raw ingredients that are labeled

You’ll need:

For the Brownies:

  • 1⅓ cup all-purpose flour 
  • 3 tablespoons unsweetened Dutch cocoa powder
  • ½ teaspoon salt
  • 1 cup salted sweet cream butter
  • 1¼ cup dark chocolate chips
  • 1 cup granulated sugar
  • ⅔ cup light brown sugar, packed 
  • 2 large eggs, room temperature 
  • 2 teaspoons pure vanilla extract 
  • 1¾ cup unwrapped Rolos, sliced in half 

For the Ganache

  • ½ cup dark chocolate chips
  • 3 tablespoons heavy cream
  • 1½ cup unwrapped Rolos, halved

SUBSTITUTIONS AND ADDITIONS

CHOCOLATE CHIPS: You can substitute semi-sweet chocolate chips for milk chocolate or dark chocolate chips for these easy Rolo brownies.

COCOA POWDER: You can substitute plain unsweetened cocoa powder for the Dutch cocoa powder, but the Dutch cocoa powder adds extra depth to the brownies.

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How to Make This Rolo Stuffed Brownies Recipe

For the Brownies

STEP ONE: Preheat the oven to 350°F. Line a 9×9-inch square pan with a parchment paper sling. Spray the lined baking dish with baking spray (Baker’s Joy or a generic version). Set it aside.

PRO TIP:

Lining the pan with parchment paper will allow you to lift the entire baked brownies out of the pan for easier cutting once cooled. You can also grease the pan instead if you would prefer.

STEP TWO: Using a small mixing bowl, combine flour, cocoa powder, and salt. Set dry ingredients aside.

Rolo Stuffed Brownies process shot of ingredients combined in a bowl

STEP THREE: Using a medium-sized heatproof bowl, combine the dark chocolate chips and butter. Microwave for 1 minute, stir, heat in 15-second intervals until the mixture is melted and smooth.

Rolo Stuffed Brownies process shot of dark chocolate and butter melted in a bowl

STEP FOUR: Add the brown and white sugars to the chocolate mixture, and continue stirring until incorporated.

Rolo Stuffed Brownies process shot of sugars added to the chocolate mixture

STEP FIVE: Stir in the eggs, one at a time, until no egg streaks are visible.

Rolo Stuffed Brownies process shot of eggs added to the chocolate mixture

STEP SIX: Stir in the vanilla extract.

STEP SEVEN: Stir in ½ of the flour mixture at a time. Stir just until all the flour mixture is added, and do not overmix.

Rolo Stuffed Brownies process shot of flour added to the chocolate mixture

STEP EIGHT: Spoon ½ of the brownie batter into the prepared baking pan. Spread the batter to the edges of the pan.

Rolo Stuffed Brownies process shot of brownie batter poured into a pan

STEP NINE: Evenly place the unwrapped and halved Rolo chocolates over top of the batter.

PRO TIP:

Place Rolos in the fridge for 10 minutes to make them much easier to cut in half.

Rolo Stuffed Brownies process shot of rolos placed over the batter

STEP TEN: Spoon and spread the remaining brownie mixture over the top of the Rolo layer. Bake for 25 to 30 minutes, until a toothpick inserted comes away clean. 

Rolo Stuffed Brownies process shot of chocolate batter spooned over the rolos

For the Ganache

STEP ONE: Using a small heat-safe mixing bowl, add the ½ cup dark chocolate and heavy cream. Microwave for 30 to 40 seconds. Stir until the ganache is smooth.

Rolo Stuffed Brownies process shot of dark chocolate and heave cream melted in a bowl

STEP TWO: Once the brownies are baked, pour the ganache over the top of the brownies, spreading the ganache to the edges with an offset spatula.

Rolo Stuffed Brownies process shot of ganache poured over the brownies

STEP THREE: Evenly place Rolo pieces over the top of the ganache, making sure they are evenly spaced. Allow the brownies to completely cool before slicing. 

PRO TIP:

Adding the halved Rolos to the ganache while it is warm encourages the caramel centers to ooze just the right amount when cutting and biting into the brownie square. 

Rolo Stuffed Brownies process shot of rolos added to the top of the ganache

How to Serve

Enjoy a chewy brownie with a cup of tea or warm hot chocolate. Brownies also make easy desserts by adding a scoop of no-churn vanilla ice cream and whipped cream. You’ll have a heavenly treat that you can serve up after dinner.

Storage

ON THE COUNTER: Store any leftovers of these amazing Rolo brownies in an airtight container at room temperature for up to 3 days. 

IN THE FREEZER: These rich chocolate brownies can be frozen for up to three months. Make sure you thaw them completely before enjoying them. You may even want to warm them for a quick burst in the microwave to get that gooey caramel ooze.

overhead shot of Rolo Stuffed Brownies on a wooden board

Chewy, fudgy Rolo brownies are the stuff dreams are made of. These are outrageously delicious with Rolos stuffed inside the brownies and also on top of them. Whip up a batch of these any time of year the next time a craving hits.

FREQUENTLY ASKED QUESTIONS

Can I use a different kind of chocolate chip for the ganache?

This easy recipe will work with dark, milk, or semi-sweet chocolate chips for the ganache.

What’s the difference between Dutch cocoa powder and unsweetened cocoa powder?

Dutch cocoa powder results from the cocoa beans being processed slightly differently from regular cocoa powder. You can use either in this recipe, but we find that the Dutch cocoa powder adds more depth to the brownie flavor.

Can I freeze these homemade brownies?

You can definitely freeze these brownies stuffed with Rolos. They should keep in the freezer for up to three months.

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close up shot of Rolo Stuffed Brownies stacked on top of each other

Rolo Stuffed Brownies

5 from 1 vote
This Rolo stuffed brownies recipe is a must for every chocolate lover out there; they will love the decadent chocolate squares stuffed with bursts of chewy caramel.
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings 16

Ingredients
  

Brownies

  • 1⅓ cup all-purpose flour
  • 3 tablespoons unsweetened Dutch cocoa powder
  • ½ teaspoon salt
  • 1 cup salted sweet cream butter
  • cup dark chocolate chips
  • 1 cup granulated sugar
  • cup light brown sugar packed
  • 2 large eggs room temperature
  • 2 teaspoons pure vanilla extract
  • cup unwrapped Rolos sliced in half

Ganache

  • ½ cup dark chocolate chips
  • 3 tablespoons heavy cream
  • cup unwrapped Rolos halved

Instructions
 

Brownies

  • Preheat the oven to 350°F. Line a 9×9-inch baking dish with a parchment paper sling. Spray the lined baking dish with baking spray (Baker’s Joy or a generic version). Set it aside.
  • Using a small mixing bowl, whisk together the flour, cocoa powder, and salt. Set it aside.
  • Using a medium-sized heat-safe mixing bowl, combine the dark chocolate chips and butter. Microwave for 1 minute, stir, heat in 15-second intervals until the mixture is melted and smooth.
  • Add the brown and white sugars to the chocolate mixture, and continue stirring until incorporated.
  • Stir in the eggs, one at a time, until no egg streaks are visible.
  • Stir in the vanilla.
  • Stir in ½ of the flour mixture at a time. Stir just until all the flour mixture is added, and do not overmix.
  • Spoon ½ of the brownie batter into the prepared pan. Spread the batter to the edges of the pan.
  • Evenly place the unwrapped and halved Rolos over the batter.
  • Spoon and spread the remaining batter over the top of the Rolo layer. Bake for 25-30 minutes, until a toothpick inserted comes away clean.

Ganache

  • Using a small heat-safe mixing bowl, add the ½ cup dark chocolate and heavy cream. Microwave for 30 to 40 seconds. Stir until the ganache is smooth.
  • Once the brownies are baked, pour the ganache over the top of the brownies, spreading the ganache to the edges.
  • Evenly space the Rolos over the top of the ganache. Allow the brownies to completely cool before slicing.

Notes

Note: Lining the pan with parchment paper will allow you to lift the entire baked brownies out of the pan for easier cutting once cooled. You can also grease the pan instead if you would prefer.
 
Note: Place Rolos in the fridge for 10 minutes to make them much easier to cut in half.
 
Note: Adding the halved Rolos to the ganache while it is warm encourages the caramel centers to ooze just the right amount when cutting and biting into the brownie square.

Nutrition

Sodium: 248mg | Calcium: 170mg | Vitamin C: 1mg | Vitamin A: 432IU | Sugar: 54g | Fiber: 2g | Potassium: 177mg | Cholesterol: 69mg | Calories: 578kcal | Trans Fat: 1g | Monounsaturated Fat: 4g | Polyunsaturated Fat: 1g | Saturated Fat: 22g | Fat: 33g | Protein: 7g | Carbohydrates: 70g | Iron: 1mg
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