Rolo Brownies

Fudgy delicious Rolo Brownies are an unbelievable ooey-gooey delicious dessert. They are filled with caramel and chocolate and topped with a delicious chocolate ganache. Rolo Brownies are easy to make from scratch and taste much better than any premade brownies. Rolos are decadent chocolate candies stuffed with soft and chewy caramel.

Fudgy Rolo Brownies

My amazing Rolo Brownies are completely over-the-top! They are a dessert everyone will remember and ask for the recipe. These brownies really win people over. They can be served warm with a tall glass of milk or even with a scoop of cold vanilla ice cream.

Ingredients:

• 1 1/4 cups butter
• 12 ounces semi-sweet Baker’s chocolate, chopped
• 1 cup sugar
• ½ cup brown sugar, packed
• 4 large eggs
• 2 teaspoons vanilla extract
• 1 cup all-purpose flour
• ½ teaspoon salt
• ½ cup milk chocolate chips
• 49 Rolo candy pieces

Rolo Brownies Recipe

Line an 8” x 8” square pan with parchment paper and spray well with non-stick cooking spray. Set the baking tin aside. In a large microwave-safe bowl, place butter and chopped Baker’s chocolate into the microwave and heat on high for 1 minute. Remove from microwave and stir well. If not fully melted, continue to heat in 30-second intervals (stirring after every 30 seconds) until fully melted. You want this melted but not very hot. 

Stir or gently whisk granulated sugar and light brown sugar into the melted chocolate mixture. All of the mixing for these brownies should be done by hand with a spatula and not mixed with an electric mixer. Using an electric mixer or overbeating will result in a cake-texture brownie, not fudgy. Then, stir in eggs, one at a time, until fully mixed in. After that. stir in vanilla extract, flour, salt, and chocolate chips.

Using a spatula, pour half the brownie mix into the prepared baking dish. Evenly place 49 Rolos on the first layer of brownie batter.  Use a spatula to pour the remaining brownie batter evenly over the Rolo layer. Place in oven and bake for 60 to 65 minutes. Brownies are done when the sides and middle of the top of brownies look set (have slightly risen).

Chocolate Ganache Topping

 In a medium microwave-safe bowl, melt Baker’s chocolate and butter for one minute in the microwave on high. Stir well after the first minute. If chocolate hasn’t completely melted yet, continue to heat in 30-second intervals (stirring after every 30 seconds) until fully melted. 

Pour ganache topping evenly over cooled brownies (still in the baking tray). Place a baking pan of brownies in the fridge for at least 3 hours (or overnight) to let chill. These brownies are extremely fudgy so they need several hours to chill in the fridge to be able to hold their shape when cutting. 

Can I freeze these fudgy Rolo brownies? 

Yes, if sealed properly in a food-safe container these brownies can be frozen for up to 3 months. I’d recommend wrapping each square individually in plastic food wrap and just taking each out of the freezer as you want them. Bring back to room temperature before serving.  

More Dessert Recipes by The Blogette to Try Next:

• Chocolate Chip Cookie Bars
• Hot Fudge Pudding Cake
• Nutella Stuffed Cookies
• Crescent Roll Chocolate Croissants
• Bailey’s Float

The BEST Rolo Brownies Recipe

Fudgy delicious Rolo Brownies are an unbelievable ooey-gooey delicious dessert. A must-bake treat that is easy to make from scratch!

Servings: 16 brownies

Print Recipe Pin Recipe

Prep Time 15 mins

Cook Time 1 hr

Chill Time 3 hrs

Total Time 4 hrs 15 mins

Equipment

• 8” x 8” baking pan
• Mixing bowls – microwave safe
• Parchment Paper
• Non-Stick spray
• Mixing spoon

Ingredients

  

1x2x3x

• 1 cup unsalted butter
• 8 ounces semi sweet Baker’s chocolate, chopped
• 1 cup granulated sugar
• ½ cup light brown sugar, packed
• 4 eggs
• 2 teaspoons vanilla extract
• 1 cup all-purpose flour
• ½ teaspoon salt
• ½ cup milk chocolate chips
• 49 Rolos

Ganache Topping: 

• 4 ounces semi-sweet Baker’s chocolate, chopped
• ¼ cup unsalted butter

Instructions

 

• Preheat oven to 325 degrees F. 
• Line an 8” x 8” baking pan with parchment paper and spray well with non-stick cooking spray. Set aside. 
• In a large microwave-safe bowl, place butter and chopped Baker’s chocolate into microwave and heat on high for 1 minute. Remove from microwave and stir well. If not fully melted, continue to heat in 30-second intervals (stirring after each 30 seconds) until fully melted. You want this melted but not very hot. 
• Stir granulated sugar and light brown sugar into the melted chocolate mixture. All of the mixingfor these brownies should be done by hand with a spatula and not mixed with an electric mixer. Using an electric mixer or overbeating will result in a cake-texture brownie, not fudgy. 
• Stir in eggs, one at a time, until fully mixed in. 
• Stir in vanilla extract.
• Stir in flour and salt just until fully combined (do not overmix).
• Stir in milk chocolate chips. 
• Using a spatula, pour half the brownie mixture into the prepared baking dish. 
• Evenly place 49 Rolos on first layer of brownie batter. 
• Use spatula to pour remaining brownie batter evenly over Rolo layer. 
• Place in oven and bake for 60 to 65 minutes. Brownies are done when sides and middle of top of brownies looks set (has slightly risen).
• Let brownies cool completely (in baking tray) before frosting. 
• Ganache Topping: In a medium microwave-safe bowl, melt Baker’s chocolate and butter for one minute in microwave on high. Stir well after the first minute. If chocolate hasn’t completely melted yet, continue to heat in 30-second intervals (stirring after each 30 seconds) until fully melted. 
• Pour ganache topping evenly over cooled brownies (still in baking tray). 
• Place baking pan of brownies in fridge for at least 3 hours (or overnight) to let chill. These brownies are extremely fudgy so they need several hours to chill in fridge to be able to hold their shape when cutting. 
• Remove chilled brownies from the fridge and cut into 16 squares.  

Notes

1. Store brownies at room temperature (in a sealed food-safe container) for up to 4 days or in the fridge for up to 6 days.
2. It’s important to use Baker’s chocolate, not regular chocolate chips since chocolate chips have a coating on them that prevents them from melting as smoothly as Baker’s chocolate.  
3. Why should I not use an electric mixer for these fudgy Rolo brownies? Overbeating the brownie batter will result in a cake-like texture of brownies after baking instead of the fudgy texture. 
4. These brownies are extremely fudgy! They are meant to be super chewy like biting into a piece of fudge. It’s important that they cool completely at room temperature before topping with ganache frosting then chill in the fridge for at least 3 hours (preferably overnight) before cutting into squares.