(Chocolate caramel brownies)
These Rolo brownies are the perfect treat to share on Valentine's Day! Or any day of the year for that matter.
With a paper thin crust, fudgy centre, rich chocolate, & hidden soft toffee chunks, these delicious brownies are certainly going to be a big hit with those you share them with!
I'm sure I don't need to give any introduction to chocolate brownies: soft, fudgy, chocolaty, rich ... simply chocolate heaven!
These chocolate caramel brownies are possibly the best brownies I have ever made, Oh how I wish I could eat them every day but that would be greedy. They are sweet, rich, squishy very chocolatey and super indulgent. Perfect for a special treat.
Oh, and did I say quick and easy to make. You do not even need a mixer to make these brownies.
To make these indulgent Rolo brownies
you will need:
- Chocolate – I like these best made with a mixture of milk and dark chocolate (70% cocoa) but if you like your brownies extra rich use all dark chocolate.
- Sugar – I've used a mixture of caster and light muscovado sugar. The muscovado sugar adds extra caramel tones to the brownies.
- Eggs - Large
- Plain flour – (US = all purpose flour)
- Rolos or chocolate caramels
Muscovado sugar adds flavour but can form lumps. When whisking the eggs and sugar together make sure you get any lumps of sugar out of the mixture before adding the chocolate mixture. Any persistent lumps can be removed by pressing against the side of the bowl with a spoon.
How to make the best homemade chocolate brownies every time
Brownies are very simple in their preparation but the number one key to success is getting the baking time just right. As we know, a brownie should be soft and fudgy. Undercooked and they will be too soft. Too long in the oven and they become more like a cake. Not the end of the world as they will still taste good but they are no longer brownies.
When ready, a few soft fudgy crumbs will cling to a skewer when it is inserted into the baked brownie. If there is wet batter sticking to the skewer it needs a little longer. If the skewer comes out completely clean then you have likely overbaked the brownie.
If anything it is better to err on the side of caution and take the brownies out of the oven a little early than too late. They might appear slightly under done but they will be fine once they have cooled completly.
Everyone's oven varies so use the timing as a guide. If you find your brownies take a little longer or less time to cook make a note for next time so you can get it just right. Because these are so good, there is bound to be a next time!
So here's how to make Rolo brownies
1 Melt the chocolate and butter together in a heatproof bowl set over a pan of hot water. Allow to cool.
2 Whisk the eggs and sugar together with a balloon whisk ensuring no lumps of sugar remain.
3 Whisk the cooled chocolate mixture into the eggs until combined.
4 Add the flour and gently fold in until combined.
6 Pour the brownies mixture into the prepared tin, then drop the Rolos into the batter either randomly or if you want to ensure every piece has a Rolo arrange evenly. Bake for 40 minutes until a thin crust has formed and a skewer inserted into the centre has a few moist crumbs sticking to it.
A Valentines Treat
"Do you love anybody enough to give them your last Rolo? "
A simple chocolate brownie recipe is the perfect treat to share with your loved ones But these are even more special than a simple chocolate brownie as they have Rolos hidden in the brownie.
So the real question is "Do you love anyone enough to give them the last Rolo brownie?"
I can't find Rolos can I use anything else?
The Rolos with their memorable advertising moto make these perfect to make for valentines but even if you can not get your hands on a packet of rollos (or don't want to share them if you do) you can use other chocolate-coated caramels I used 16 pieces of a Galaxy Caramel bar.
How long will the brownies keep?
Why are you asking this? About 2 hours if our household is anything to go by!
Brownies actually tend to taste best the day after baking, if you can wait that long before eating them. They will keep for 3 to 4 days if stored in an airtight container in a cool place or up to a week in the fridge. If stored in the refrigerator bring them up to room temperature before eating.
The brownies can be frozen for up to 3 months.
If you like this recipe
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- Cheesecake brownies – Recipes Made Easy
Rolo brownies (Chocolate caramel brownies)
- 20 x 20cm (8 x 8in) shallow cake tin
- baking parchment
- heatprood bowl
- mixing bowl
- balloon whisk
- 100 g (3½oz) milk chocolate broken into pieces
- 100 g (3½oz) plain chocolate (dark chocolate) broken into pieces
- 200 g (7oz) butter cut into cubes
- 3 large eggs
- 125 g (4oz) golden caster sugar
- 125 g (4oz) light muscovado sugar (unrefined soft brown sugar)
- 125 g (4oz) plain flour (US = all purpose flour)
- 16 Rolos or other chcolate coated carmels
- Preheat the oven to 160℃ (140℃ fan)/320°F/gas mark 2-3. Grease and line a 20cm (8in) square shallow cake tin with baking parchment.
- Melt 100g (3½oz) each milk and plain chocolate with 200g (7oz) butter in a heatproof bowl over a pan of hot water, stirring occasionally. Remove from the heat and allow to cool slightly.
- Whisk 3 eggs with 125g (4oz) each caster and muscovado sugar together with a balloon whisk until combined.
- Pour the melted chocolate and butter mixture into the bowl containing the combined eggs and whisk to combine. Fold in 125g (4oz) flour with a spatula and then pour into the prepared cake tin and spread level.
- Drop the rolos or chocolate caramels evenly over the surface of the brownie batter and bake for 40 - 45 minutes. The brownie is ready when a skewer inserted into the centre of the bake comes out with a few moist crumbs.
- Remove the brownie from the oven and allow to cool completely in the tin. Serve cut into squares.
- The eggs and sugar need to be whisked together until just combined but make sure there are no lumps of sugar before adding the chocolate mixture.
- There's no need to push the Rolos into the brownie mixture as they will slowly sink into it during the bake.
- If you can not find Rolos use a bar of chocolate caramels broken into pieces instead.
- The key to successful brownies is getting the bake just right. Removing it too soon will result in it being too soft. Over baking it will create something more cake like. When ready it will no longer wobble in the centre, though an inserted skewer will still hold some moist crumbs.
- Brownies are best eaten the day after baking.
- There is no getting away from it these brownies are sweet, heaven if you adore chocolate and caramel. But if you would prefer them a little less sweet but richer use all plain (dark) chocolate