• About Desserts Required
  • FAQ
  • Contact

Desserts Required

  • Home
  • Recipe Blog
    • Amazing Finds
    • Beverages
    • Breads
    • Brownies
    • Cakes
    • Cheesecakes
    • Cookies
    • Creme Brûlées – Custards
    • Fruit
    • Ice Cream
    • Pies and Tarts
    • Road Trips For Food
    • Treats, Nuts & Such
  • Recipe Index
  • Betsy’s Favorite Finds
  • Contact
  • February 5, 2023

Rolo Brownies

August 3, 2016 By Betsy Cohen

Rolo Brownies combine two irresistible flavors; caramel and chocolate. With over 48 candies, everyone is certain to get a candy in each bar.

Rolo Brownies


Are you a caramel and chocolate lover?  I am which is one of the reasons I find Rolo candies pretty addicting.  Truth be told, I don’t buy them very often because I know they will disappear, too quickly. Do Rolo Brownies last any longer than the candies by themselves?  No, they do not but the intensity of the fudgy brownie batter surrounding each candy sure does make them even more appealing!

Rolo Brownies combine two irresistible flavors; caramel and chocolate. With over 48 candies, everyone is certain to get a candy in each bar.

There are 48 Rolo’s in each batch which means you are pretty much guaranteed to have a Rolo candy in each brownie.  I lay the wrapped Rolo’s out in the pan before I line it with parchment paper so that I know how to evenly space the candies once the batter is added.

If you don’t want to do this step, just remember that there are 8 candies going across and 6 candies going down.  After that, it’s just a matter of following through with the lines.

Rolo Brownies combine two irresistible flavors; caramel and chocolate. With over 48 candies, everyone is certain to get a candy in each bar.

My biggest challenge with Rolo Brownies is deciding whether to eat them hot, warm, cool or frozen. All options are just as delectable!  Let me know how you eat yours.

Rolo Brownies
Print
Recipe Type: Dessert
Cuisine: Brownies
Author: Betsy Cohen
Prep time: 25 mins
Cook time: 35 mins
Total time: 1 hour
Serves: 48
Ingredients
  • 3.75 ounces (106 grams) semisweet chocolate
  • 1.25 ounces (36 grams) unsweetened chocolate
  • 16 tablespoons (2 sticks) unsalted butter
  • 1 cup (133 grams) all purpose flour
  • ½ cup (52 grams) cocoa powder
  • 1 teaspoon (4 grams) baking powder
  • ½ teaspoon (3 grams) kosher salt
  • 3 eggs
  • 1¾ cups (375 grams) sugar
  • 1 teaspoon (4 grams) vanilla extract
  • 48 Rolo candies
Instructions
  1. Preheat the oven to 350°.
  2. Place the Rolo candies into a 9" x 13" pan, 8 across and 6 down to see where you are going to put them once the batter is mixed. Remove the candies, unwrap them and set aside. Line the baking pan with parchment paper and set aside.
  3. Melt the semisweet chocolate, unsweetened chocolate and butter together. Stir until smooth.
  4. Whisk together the flour, cocoa, baking powder and salt. Set aside.
  5. Place the eggs and sugar into a large mixing bowl. Mix until blended.
  6. Add half of the dry ingredients followed by the melted chocolate/butter and vanilla. Blend in the remaining dry ingredients.
  7. Transfer half of the batter to the parchment lined baking pan and use an offset metal spatula to spread it in the pan. Evenly place the Rolo candies on the batter. Spoon the remaining batter over the Rolo candies and use the spatula to gently spread the batter over the candies.
  8. Bake at 350° for 35 minutes. Remove from the oven and cool before cutting into bars.
3.5.3208

 

Rolo Brownies combine two irresistible flavors; caramel and chocolate. With over 48 candies, everyone is certain to get a candy in each bar.

 

 

 

 

Share:

  • Tweet
  • Share on Tumblr

Related

Desserts Required - Betsy's Favorite Things

Filed Under: Brownies Tagged With: all purpose flour, baking powder, bars, brownies, cocoa powder, dessert, eggs, kosher salt, Rolo candies, semisweet chocolate, sugar, unsalted butter, unsweetened chocolate, vanilla extract

  • Facebook
  • Google+
  • Instagram
  • LinkedIn
  • Pinterest
  • Twitter
  • YouTube

About Betsy

Happylicious By Betsy December 2015 lo res I have loved desserts for as long as I can remember. Growing up I loved the smell of freshly baked challah in my maternal great-grandmother’s kitchen, the incredible butter cookies from my paternal grandmother and the perfect pies my mother used to bake when company came over. More about me.
logo
Food Advertising by

Free Updates

Get all my yummy recipes delivered to your inbox!

Sunday Supper Movement

Food and Wine Conference - Brand Ambassador - 2017

my foodgawker gallery

Epicurious Community Table Contributor


Epicurious Community Table Contributor

Most Popular Posts

  • Guava Cheesecake
  • Orange Creamsicle Cheesecake #SundaySupper
  • Mango Pineapple Crisp
  • Chocolate Dipped Coconut Macaroons
  • Archie’s Lakeshore Bakery

Recent Recipes & Posts

  • Gooey Halloween Brownie Cups #HalloweenTreatsWeek
  • Halloween Brownie Pudding Parfaits #HalloweenTreatsWeek
  • S’mores Cookies
  • Peach Blackberry Crisp
  • Brownie Ice Cream Sundaes #SummerDessertWeek

Archives

Home | About | Privacy Policy | Contact
Copyright © 2023 Desserts Required | Site by Pixel Happy Studio
Desserts Required
  • Home
  • Recipe Blog
  • Recipe Index
  • About
  • FAQ
  • Contact