These rolo brownies are a chewy, fudgy chocolate brownie loaded with bits of toffee pieces and rolo candies. They're rich, decadent and incredibly delicious!
Rolo brownies are an incredibly easy to make brownie with so much flavor. Having both the crunch from the toffee and chewy from the caramel takes these to a whole new level.
For more brownie recipes try my red velvet cheesecake brownies, biscoff brownies, or my oreo cheesecake brownies.
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Why You Will Love These
- Chewy & Fudgy: The texture not these brownies is so chewy and fudgy. And the caramel adds even more.
- Easy to Make: There is no mixer required to make these brownies.
- Topped with Rolos: The rolos add so much yummy flavor.
Ingredient Notes
Full ingredient measurements and instructions can be found in the recipe card below.
- Butter- You will be melting the butter and chocolate together. Starting with room temperature butter will help.
- Chocolate Chips- Use milk, semi-sweet or dark depending on your preference. I used semi-sweet.
- Oil- Any Neutral oil will work, I used canola.
- Eggs- Allow them to come to room temperature before mixing.
- Cocoa Powder- I used Hershey's.
- Toffee Bits- I buy the bagged ones in the baking aisle for ease, but you can always make your own, or sub in chocolate chips if you prefer.
- Rolos- Cut them in half before topping on the brownie batter for extra gooey caramel.
Recipe Instructions
Step 1: Preheat oven to 350 F. Line a 8x8 pan with parchment paper and spray.
Step 2: Start by melting the butter and chocolate chips together in the microwave. I start with 30 seconds and then stir, continue in 15 second intervals until melted.
Step 3: In a medium mixing bowl, mix melted butter/chocolate with oil and both sugars. Add the eggs, yolk and vanilla and mix again for about 1-2 minutes.
Step 4: Whisk in baking powder, salt, flour and cocoa powder. Fold in toffee bits. Pour batter into prepared pan and then sprinkle the top of the batter with cut rolo's.
Step 5: Bake for about 30-35 minutes. You want the edges to start to pull away from the sides of the pan and darken, and a toothpick inserted in the middle to come out clean. Sprinkle with sea salt if you like. Allow to completely cool before cutting into.
Expert Baking Tips
- Make sure and let your brownies cool completely before cutting into them, and I even like to stick mine in the fridge for a bit to chill before cutting.
- Cutting brownies with a plastic knife helps create a clean, smooth line.
- I have given both cups and grams as measurements. Grams will be more precise, especially when measuring flour. If you don’t have a kitchen scale, no problem! Just lightly spoon flour into your measuring cup to insure its not packed in there. Light and fluffy is the key.
FAQ
Yes, you can absolutely do that. If doing so, I always like to sub milk for water and add a splash of vanilla.
Yes, you can double this recipe and bake in a 9x13 for a thick brownie like pictures, or a 12x18 cookie sheet for a thinner brownie.
Yes, rolos are gluten free, so all you need to sub is the all-purpose flour for a gluten free flour.
Storing & Freezing
Store rolo brownies in an airtight container if possible, or with saran wrap along the top to keep maximum freshness. They will stay fresh for for up to 5 days kept in the fridge.
Brownies will freeze well for up to 3 months. Wrap tightly and store in a large freezer bag or container. Thaw overnight in the refrigerator.
Other Popular Recipes to Try
For more yummy treats follow me on instagram @thesaltedsweets. And be sure to tag me and comment if you make them and love them as much as I do!
Rolo Brownies
Ingredients
Brownie:
- ⅔ cup butter
- ½ cup semi-sweet chocolate chips
- ¼ cup neutral oil
- 1 cup granulated sugar
- ½ cup brown sugar
- 2 large eggs + 1 egg yolk room temp
- 2 teaspoon vanilla
- ¼ teaspoon baking powder
- ½ teaspoon salt
- ⅔ cup all-purpose flour
- ½ cup cocoa powder
- ½ cup toffee bits
- 25 rolo candies cut in half
- flaked sea salt for topping if desired.
Instructions
- Preheat oven to 350 F. Line a 8x8 pan with parchment paper and spray.
- Start by melting the butter and chocolate chips together in the microwave. I start with 30 seconds and then stir, continue in 15 second intervals until melted.
- In a medium mixing bowl, mix melted butter/chocolate with oil and both sugars. Add the eggs, yolk and vanilla and mix again for about 1-2 minutes.
- Whisk in baking powder, salt, flour and cocoa powder. Fold in toffee bits. Pour batter into prepared pan and then sprinkle the top of the batter with cut rolo's.
- Bake for about 30-35 minutes. You want the edges to start to pull away from the sides of the pan and darken, and a toothpick inserted in the middle to come out clean. Sprinkle with sea salt if you like. Allow to completely cool before cutting into.
Sandy
If you love a rich chocolate chewy brownie with hints of caramel, this is for you! These were fantastic! Another winner from the Salted Sweets!