Rolo Stuffed Brownies

This brownies with Rolos 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

Rolo Stuffed Brownies Ingredients
Substitutions And Additions
How To Make This Rolo Stuffed Brownies Recipe
How To Serve Rolo Brownies
Storing Brownies With Rolos
Frequently Asked Questions
More Recipes You’ll Love
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These rich, decadent brownies with Rolos 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.

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 Rolo Brownies:

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

For The Ganache:

½ cup of dark chocolate chips
3 tablespoons of heavy cream
1½ cup of 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 Dutch cocoa powder, but the Dutch cocoa powder adds extra depth to the brownies.

How To Make This Rolo Stuffed Brownies Recipe

For The Brownies

STEP ONE: Cover a small cookie sheet with parchment paper and set aside.

Unwrap and slice the Rolos in half.

Place 1¾ cups of the Rolos on the cookie sheet and place in the freezer.

STEP TWO: Preheat the oven to 350°F.

Line a 9×9-inch square pan with a parchment paper sling. Set it aside.

OUR RECIPE DEVELOPER SAYS

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

flour, cocoa powder and salt whisked together

STEP FOUR: Using a medium-sized heatproof bowl, combine the dark chocolate chips and butter.

Microwave for one minute, then stir.

Heat in 15-second intervals until the mixture is melted and smooth.

dark chocolate and butter melted in a bowl

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

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

STEP SEVEN: Stir in the vanilla extract.

STEP EIGHT: Stir in half of the flour mixture at a time.

Stir just until all the flour mixture is added, and do not overmix.

STEP NINE: Spoon half of the brownie batter into the prepared baking pan. Spread the batter to the edges of the pan.

STEP TEN: Evenly place the unwrapped, frozen, and halved Rolo chocolates over top of the batter.

STEP ELEVEN: 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 half cup dark chocolate and heavy cream.

Microwave for 30 to 40 seconds. Stir until the ganache is smooth.

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.

STEP THREE: Evenly place the remaining halved Rolos over the top of the ganache, making sure they are evenly spaced.

Allow the brownies to cool completely 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.

How To Serve Rolo Brownies

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.

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.

MORE BROWNIES RECIPES

Dessert Bars

Cosmic Brownies

Dessert Bars

Chocolate Peanut Butter Brownies

Storing Brownies With Rolos

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

More Recipes You’ll Love

Brownies With Rolos

5 from 4 votes

This brownies with Rolos 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

Cook Time 25

Total Time 40

Servings

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Ingredients

Brownies

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

Ganache

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

Instructions

Brownies

Cover a small cookie sheet with parchment paper and set aside. Unwrap and slice the Rolos in half. Place 1¾ cups of the Rolos on the cookie sheet and place in the freezer.
Preheat the oven to 350°F. Line a 9×9-inch baking dish with a parchment paper sling. 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, and 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, frozen, 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 remaining halved Rolos over the top of the ganache. Allow the brownies to cool completely before slicing.

Notes

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.
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

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Proudly Prepared by the Spaceships Kitchen

This recipe was developed, tested, cooked and photographed by the Spaceships Kitchen. From our dinner table to yours, we hope you think it's out of this world!

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Rhadonda Sedgwick Creative Director
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Brownies with Rolos