Rolo Brownies

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

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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.

Rolo Stuffed Brownies Ingredients

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.

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

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.

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

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

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.

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

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

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.

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.

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. 

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.

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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.

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.

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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

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Ingredients

  

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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

Ganache

• ½ cup dark chocolate chips
• 3 tablespoons heavy cream
• 1½ 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

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

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