Rolo brownies
Rolo brownies are a chocolate lovers delight! They’re everything a good brownie should be – a little bit crispy on top but perfectly fudgey on the inside – all with delicious bites of gooey caramel from the hidden Rolos.
Rolo brownies are the ultimate bake for any Rolo lover, or chocoholic. Full of gooey chocolate fudgieness with bursts of caramel from the Rolos they’re super decadent and utterly delicious.
We recently made some Rolo cookies which went down a treat. It also meant we had some Rolos left over so I wanted to make something equally indulgent with them. I think these Rolo brownies are the ultimate decadent bake, perfect for cake sales or for sharing with friends.
Best of all, with this brownie recipe, everything gets mixed together in one bowl, making it a great, easy recipe for kids (and meaning there’s less washing up!)
How can kids help to make these Rolo brownies?
This recipe is super easy because you just measure everything into one bowl and then mix it together. This all-in-one method is something I love when I’m baking with my kids because you don’t need to worry about what order you add everything, and gives you less washing up.
Children will be able to help to measure all the ingredients out and mix it all together. And with 4 eggs, there are a lot of chances for your kids to practice their egg cracking – an essential skill for any young baker.
Once you’ve made the brownie batter, it’s a simple case of pouring or spooning it into your prepared baking tin and spreading it out, before topping with more Rolos, which are easy jobs, even very young children can help with.
How long do Rolo brownies keep?
These Rolo brownies will keep in an air tight container for 3-5 days (if they last that long!)
If you want to keep the brownies for longer, you can freeze them, either whole or in individual portions for up to three months. Before you freeze them, wrap them well in cling film and and pop them in a freezer bag. Make sure you defrost the brownies fully before you serve them.
How can you tell when brownies are baked?
I think the hardest part of baking brownies is knowing when they’re properly baked. Unlike cakes and cupcakes where you can use a cocktail stick to check the middle or cookies where you can tell by their golden colour, there’s definitive sign to look for. It takes a little bit of judgement.
If you want a brownie that’s a little bit gooier and fudgier, then they’re ready when the centre still has a little wobble. The edges should be firmer otherwise it’s likely to still be raw/underbaked in the centre.
If you cook it for longer, it will lose some of the fudgie-ness and be a bit more ‘cakey’ but will still be delicious. Iff you find the top is browning too quickly you can loosely cover it in tin foil for the last 10 minutes or so of baking.
Is it better to cut brownies when they are hot or cold?
I always leave brownies to cool down fully in the tin, before removing them and cutting them. If you cut them when they are still warm, the centre is likely to be too gooey so you won’t get nice clean slices.
If you can’t wait for them to cool down, you can pop them in the fridge to harden more quickly.
What can I use instead of self raising flour?
If you don’t have any self raising flour you can swap it for an equal amount of plain or all purpose flour and add 1 tea spoon of baking powder.
What is baking spread?
Baking spread or margarine, (Stork for example), is just a non-dairy margarine that’s perfect for baking. It can make cakes and cupcakes lighter and fluffier than if you’re using butter, which means it’s a great, cheaper alternative.
Other delicious tray bakes
If you liked these easy Rolo brownies you’ll love some of our other delicious tray bakes:
Sticky toffee pudding traybake
Chocolate traybake
Biscoff blondies
Mary Berry’s chocolate brownies
Raspberry and chocolate brownies
M&M cookie bars
Biscoff brownies
Biscoff traybake
Other chocolate recipes
If you love chocolate and want some more chocolatey based recipes you’ll love some of our other easy cakes and cupcakes:
Chocolate fudge cake
Boston cream pie
Nutella cupcakes
Easy chocolate cupcakes
Chocolate loaf cake
Easy chocolate cake with a chocolate ganache
Chocolate Victoria sponge
Chocolate fudge cupcakes
Useful equipment
You might need the following baking tools/gadgets to make these Rolo brownies:
Digital scales
Freestanding mixer
Baking tin
Measuring cups
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Difficulty: Easy
Time: 30 minutes + 45 minutes
Serves: 24 pieces
Ingredients
275g (1 1/4 cups) softened butter or baking margarine
375g (1 7/8 cups) caster sugar
75g (5/8 cups) cocoa powder
100g (3/4 cups) self raising flour*
4 large eggs
100g (2/3 cups) chocolate chips (or chocolate cut up)
Rolos
- If you don’t have any self raising flour you can swap it for an equal amount of plain or all purpose flour and add 1 tea spoon of baking powder.
How to make Rolo brownies
Freeze the Rolos for at least an hour before you start.
Pre-heat the oven to 180C / 160 Fan and prepare a 30 x 23 cm baking tin
Get your kids to grease the baking tin (12 x 9 inches) with a little butter or oil. Once greased, line the base and sides with baking or parchment paper. We find the easiest way of lining the tin is often to cut a strip with width of your tin and lay it in, in one direction, then repeat it in the other direction.
If you leave some strips hanging over the sides it’ll make it easier for you to remove the brownies later.
Measure out the brownie ingredients
Measure all the ingredients, except the Rolos and chocolate chips, into a large mixing bowl or freestanding mixer.
You can add the ingredients in any order, but if you stick to the order they are listed, you’re less likely to miss anything out.
Measure the butter out and get your kids to cut it into small chunks. If it’s slightly softened they should be able to do this with a butter knife. If it’s too hard, it won’t mix in very easly so try zapping it in the microwave for a few seconds until it softens. If you’re using baking margarine, you can add that straight in.
Measure out the sugar, cocoa powder and flour and add them to your mixing bowl.
When you’re cracking the eggs, do them into a small bowl before adding them to your mixing bowl, just in case any shell goes in. If/when it does simply fish it out with a larger piece of shell or a tea spoon.
Mix everything together
Using the k-paddle of your mixer, hand held mixers or even wooden spoons, mix everything together until it is well combined into a nice smooth chocolatey batter.
Add the Rolos chocolate chips
Finally, get your kids to pour the ¾ of the Rolos and all chocolate chips into your brownie batter and mix them in with wooden spoons or a spatula.
Bake the Rolo brownies
Spoon the mixture into your prepared baking tin, then using a spatula or an offset palette knife spread the mixture gently into the corners and level the top.
Press a few Rolos into the top.
Bake the Rolo brownies in the oven for 40-45 minutes. They’re are baked when the top has a nice crust and a skewer put in the middle comes out without any raw batter on it. The centre of the brownies should still have a little bit of a wobble on it but the edges should be firmer. If the brownie starts to look a bit brown on top before the end of cooking, cover it loosely with foil for the last 10 minutes or so.
If you want to decorate at the end with more Rolos so you can see them on top, press a few into the top of the brownies as you take them out of the oven.
Leave the chocolate brownies to cool in the tin then cut them into 24 squares (or fewer if you want bigger pieces).
Serve and enjoy!
Rolo brownies
Equipment
- Digital scales
- Freestanding mixer
- Baking tin
- Measuring cups
Ingredients
- 275 g (1 ¼ cups) softened butter or baking margarine
- 375 g (1 ⅞ cups) caster sugar
- 75 g (⅝ cups) cocoa powder
- 100 g (¾ cups) self raising flour
- 4 large eggs
- 100 g (⅔ cups) chocolate chips (or chocolate cut up)
- Rolos
Instructions
- Freeze the Rolos for at least an hour before you start.
Pre-heat the oven to 180C / 160 Fan and prepare a 30 x 23 cm baking tin
- Grease the baking tin (30 x 23cm or 12 x 9 inches) with a little butter or oil. Once greased, line the base and sides with baking or parchment paper. If you leave some strips hanging over the sides it'll make it easier for you to remove the brownies later.
Measure out the brownie ingredients
- Measure all the ingredients, except the Rolos and chocolate chips, into a large mixing bowl or freestanding mixer.You can add the ingredients in any order, but if you stick to the order they are listed, you’re less likely to miss anything out.
Mix everything together
- Using the k-paddle of your mixer, hand held mixers or even wooden spoons, mix everything together until it is well combined into a nice smooth chocolatey batter.
Add the Rolos chocolate chips
- Finally, get your kids to pour ¾ of the Rolos and all chocolate chips into your brownie batter and mix them in with wooden spoons or a spatula.
Bake the Rolo brownies
- Spoon the mixture into your prepared baking tin, then using a spatula or an offset palette knife spread the mixture gently into the corners and level the top.
- Press a few of the leftover Rolos into the top.
- Bake the brownies in the oven for 40-45 minutes. They’re are baked when the top has a nice crust and a skewer put in the middle comes out without any raw batter on it. The centre of the brownies should still have a little bit of a wobble on it but the edges should be firmer. If the brownie starts to look a bit brown on top before the end of cooking, cover it loosely with foil for the last 10 minutes or so.
- If you want to decorate at the end with more Rolos so you can see them on top, press a few into the top of the brownies as you take them out of the oven.
- Leave the chocolate brownies to cool in the tin then cut them into approximately 24 squares.
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