Description
Delight in these decadent Rolo Brownies combining rich dark chocolate brownie batter with gooey, melted caramel chocolates. Frozen Rolos are tucked inside the fudgy batter, providing a luscious surprise in every bite. Perfect for chocolate and caramel lovers looking to elevate homemade brownies with an irresistible twist.
Ingredients
Brownie Batter:
- 6 tablespoons cocoa powder (36 grams)
- 2 oz dark chocolate bar, chopped (60 grams)
- ½ cup boiling water
- 1 ½ cups granulated sugar (150 grams)
- ½ cup vegetable oil
- 2 large eggs
- 1 tablespoon pure vanilla extract
- 1 ⅓ cups all-purpose flour (187.5 grams)
- ¾ teaspoon sea salt
Fillings:
- 24 Rolos, cut in half and frozen
Instructions
- Freeze Rolos: Cut the Rolos in half and place them on a cookie sheet. Freeze for about 20 minutes to ensure they are firm and won’t melt into the batter immediately.
- Prepare Pan and Oven: Preheat your oven to 350°F (175°C). Line an 8×8 inch metal baking pan with parchment paper, leaving the sides high for easy removal of the brownies after baking.
- Melt Chocolate Mixture: In a large bowl, combine the chopped dark chocolate and cocoa powder. Pour the boiling water over and whisk until the chocolate is fully melted and the mixture is smooth.
- Add Wet Ingredients: To the chocolate mixture, add granulated sugar, vegetable oil, eggs, and pure vanilla extract. Whisk thoroughly until the batter becomes smooth and homogeneous.
- Incorporate Dry Ingredients: Gradually whisk in the all-purpose flour and sea salt until just combined, taking care not to overmix to keep the brownies tender.
- Assemble Brownies: Pour about one-third of the batter into the prepared pan and spread evenly. Arrange the frozen Rolo halves (6 by 8 grid) on top, then pour the remaining batter over and spread carefully to cover.
- Bake: Bake in the preheated oven for 24 minutes. The edges will be set while the center will still appear slightly jiggly but not wet.
- Cool and Serve: Allow the brownies to cool completely in the pan. Once cooled, use the parchment paper to lift them out and cut into 16 servings.
Notes
- For a quicker version, try using your favorite boxed brownie mix instead of making the batter from scratch.
- Do not overbake; the center should remain a bit jiggly (not wet) to avoid dry, crumbly brownies.
- Freezing the Rolos before incorporation helps keep them intact and ensures they don’t completely melt into the batter.
- Prep Time: 30 minutes
- Cook Time: 24 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
