So, so here’s how to make Rolo Brownies!
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, fudgey
centre, rich chocolate, & hidden soft toffee chunks, these delicious
brownies are certainly going to be a big hit with those you share them
Prep time: 15 mins Cook time: 40 – 50 mins Yield: 1 tray bake, slices into 9 large, or 16 small pieces
1 x Brownie Tin measuring 20cm x 20cm
- 200g Unsalted Butter
- 100g Milk Chocolate
- 100g Dark Chocolate
- 3 Eggs + 1 Egg Yolk
- 150g Caster Sugar
- 125g Light Muscovado Sugar
- 130g Plain Flour
- 16 Rolos
Notes: a) There’s no need to push the rolos into the brownie mixture as they will slowly sink into it during the bake and meld together. b) It’s key to avoid over baking the brownie. Removing it too soon will result in it being too soft, though 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. Ours took 45 minutes to bake. c) Store in an airtight container. d) Allow the brownies to come back to room temperature before enjoying any slices which may have been chilled. e) Brownies are best eaten the day after baking. f) If you enjoy richer brownies either substitute the milk chocolate for more plain chocolate.