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Rolo brownies on a serving plate.
cookingwithmykids

Rolo brownies

Rolo brownies are a chocolate lovers delight! They're everything a good brownies 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.
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Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Servings: 24
Course: Afternoon tea, Dessert
Cuisine: British
Calories: 192
Ingredients Equipment Method

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

Equipment

  • Digital scales
  • Freestanding mixer
  • Baking tin
  • Measuring cups

Method
 

  1. 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
  1. 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
  1. 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
  1. 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
  1. 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
  1. 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.
  2. Press a few of the leftover Rolos into the top.
  3. 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.
  4. 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.
  5. Leave the chocolate brownies to cool in the tin then cut them into approximately 24 squares.