Rolo brownies (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!
Servings: 16
Equipment
- 20 x 20cm (8 x 8in) shallow cake tin
- baking parchment
- heatprood bowl
- saucepan
- mixing bowl
- balloon whisk
- spatula
Ingredients
- 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
Instructions
- 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.
Video
Notes
Cook's Tips
- 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