These Rolo brownies are incredibly fudgy and studded with Rolo chocolates. Using Rolos gives pockets of caramel throughout the brownies while keeping the recipe as simple as a classic homemade brownie. 
Fudgy Rolo Brownies – AKA the Easiest Caramel Brownies
If you love a dense, fudgy brownie, these Rolo brownies are a must-try. I experimented with caramel-filled brownies and discovered that unwrapped Rolos placed into the batter deliver perfectly defined caramel pockets without turning the whole pan overly gooey. The result is a thick, fudgy brownie with a slightly crisp top and delicious bites of melted caramel.
These brownies are straightforward to make and feel indulgent without extra fuss. Enjoy them on their own, or serve warm with vanilla ice cream and an extra drizzle of caramel for a decadent sundae.
Baking Tips & Tricks
- Measure about 1 cup of Rolos (roughly four 52 g tubes) or use 1 cup of mini Rolos from a bag.
- Unwrap the Rolos about 30 minutes before assembling the batter and freeze them (unwrapped) for at least 30 minutes so they keep their shape while baking.
- For chocolate flavor, use dark chocolate between 50–70%. Closer to 70% gives richer brownies; 50% is a good balance. Semi-sweet chocolate also works.
- Melt butter and chocolate slowly. Chop the chocolate finely and melt in short intervals at medium power in the microwave, stirring between each interval, or use a double boiler to avoid grainy chocolate.
- These brownies are made thick so the Rolos are fully covered; use an 8×8 inch (20×20 cm) pan rather than a 9×9 inch pan for best results.
- Cool the brownies completely before slicing. Warm brownies will be messy to cut, though still delicious.
- Store the brownies in the fridge so the caramel stays firmer and doesn’t ooze when sliced.
Chocolate and caramel made easy — these Rolo brownies elevate a classic treat with minimal extra effort. If you enjoy stuffed brownies, try other variations like mint, Oreo, or Kit Kat fillings for new flavor twists.
Rolo Brownies
Fiona Dowling
15
25
4
4 40
12 brownies
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Equipment
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8×8 inch (20×20 cm) pan
Ingredients
- 1 cup Rolos, about four 52 gram tubes
- 1/2 cup unsalted butter (112 grams)
- 6 ounces dark chocolate (170 grams), 50–70% recommended
- 1 cup granulated sugar
- 2 large eggs, whisked
- 1 teaspoon vanilla extract
- 1/2 cup all-purpose flour (63 grams)
- 1/4 cup cocoa powder (22 grams)
- 1/4 teaspoon salt
Instructions
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Unwrap the Rolos and place them on a plate. Put the plate in the fridge or freezer for about 30 minutes and keep them chilled until ready to use.
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Preheat the oven to 350°F (180°C), or 325°F (170°C) for convection ovens.
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Line an 8×8 inch (20×20 cm) pan with parchment paper, leaving an overhang, or lightly grease the pan.
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Place butter (cut into pieces) and finely chopped chocolate in a heatproof bowl.
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Melt the butter and chocolate together slowly in the microwave using 45-second intervals at medium power, stirring between intervals, or melt over a double boiler until smooth.
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Allow the chocolate mixture to cool briefly, then whisk in the sugar, eggs, and vanilla until combined.
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Sift in the flour, cocoa powder, and salt, and whisk until the batter is smooth.
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Gently fold in the chilled, unwrapped Rolos so they stay distributed throughout the batter.
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Pour the batter into the prepared pan and smooth the surface.
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Bake in the center of the oven for about 25 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs but not raw batter. If it’s too gooey, bake a few minutes longer.
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Cool the brownies in the pan until the pan is no longer warm to the touch, at least 2 hours. Refrigerating helps set the caramel.
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When ready, lift the brownies out using the parchment overhang and slice with a sharp knife. If you greased the pan instead of using parchment, slice carefully in the pan.
Notes
- Rolos: Mini Rolos work fine; measure 1 cup. Frozen Rolos hold their shape better during baking.
- Dark Chocolate: 50% dark chocolate produces a balanced richness. Avoid exceeding 70% for this recipe to prevent an overly intense chocolate flavor.
- Storage: Store brownies in the refrigerator so the caramel stays firm. They keep about 4 days chilled.
- Nutrition: Nutrition values are estimates per brownie if the pan is cut into 12 equal pieces.
Nutrition
Carbohydrates: 21g,
Protein: 3g,
Fat: 19g
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