These easy salted caramel rolo brownies are intensely rich, dense, and oh so fudgy! Basically, a brownie lover's dream come true!
The sweet caramel sea salt swirl topping complements the rolo studded dark chocolate brownie underneath. It's a match made in heaven!
Perfect for bake sales, parties, and picnics, these salted caramel rolo brownies are so quick and easy to make. The hardest part is waiting for them to cool down enough to slice!
👩🍳 Love brownies? You'll want to check out my chocolate orange brownies studded with Terry's chocolate orange segments!
Jump to:
✔️ Why you'll love this recipe!
Here's why this is the BEST brownie recipe:
- Easy to make
- Simple ingredients
- Great for parties, bake sales, or even dessert
- Rich, dense and fudgy brownies
- Freezer-friendly
🛒 Ingredients
- Rolo Chocolates - I use mini rolos, but ordinary rolos would be fine to use too. Freeze them for at least 1 hour prior to making the brownies.
- Butter - use unsalted butter.
- Dark Chocolate - at least 70% cocoa solids.
- 3 Eggs - large, free-range where possible.
- Sugar - I use a combination of light brown sugar and granulated sugar for the best texture.
- Vanilla Extract - use a good quality vanilla extract and not vanilla essence.
- Cocoa Powder - I like Green & Black's but any good quality unsweetened cocoa powder can be used. Be careful not to use drinking chocolate!
- Plain Flour - only a small amount is needed for the recipe.
- Caramel - I use tinned carnation caramel, but any spoonable caramel is good to use.
- Sea Salt - use flakes or coarse sea salt if you can.
🔪 Instructions
The recipe card with ingredient quantities and detailed instructions can be found at the bottom of the post
Step 1: Whisk the eggs, sugars, and vanilla extract together. I like to use an electric whisk but you can do it by hand if you prefer - it will be a good arm workout! You're aiming for the mixture to become thick, pale, and fluffy. It usually takes about 3 minutes with my electric whisk.
Step 2: Melt the butter and dark chocolate together in the microwave. Cook in 20-second bursts and stir each time, to prevent the chocolate from seizing. Allow the mixture to cool for a few minutes.
Step 3: Mix together the egg mixture and melted chocolate. Be careful not to beat too much air out.
Step 4: Fold in the flour and cocoa powder.
Step 5: Mix in the frozen rolos.
Step 6: Pour the mixture into a lined baking tin.
Step 7: Dollop on the caramel and use a skewer to make caramel swirls.
Step 8: Bake in the oven for 35-40 minutes. Sprinkle with sea salt then place in the fridge for at least one hour to set firm.
💡 Pro Tip - Cooking Time: Check the brownies 5 minutes before the end of cooking time as all ovens vary. Give the tin a shake and if the centre still moves, they are not quite done. Keep testing every 5 minutes until they are just set in the middle. It's really important to not overcook them!
💭 Top tips
- Make sure all of your ingredients are at room temperature before starting the recipe.
- It's important to use chocolate that is at least 70% cocoa solids. It needs to be robust enough to complement the sweet caramel.
- Freeze the rolos before use to ensure that when the brownies are baked, they hold their shape as much as possible.
- I always place my brownies in the fridge to set after baking. It makes cutting them easier and also helps create their fudgy texture.
🍴 Serving suggestions
Rolo brownies are great for bake sales, parties, buffets, and snacks.
I also serve them for dessert with no-churn honeycomb ice cream.
📖 Variations
- Swap the rolos for other chocolate candy such as mars bars, twix, creme eggs, and maltesers. You might want to have a look at my mini egg brownies too!
- Add 100g of chocolate chips to the brownie batter for an even more chocolatey taste.
- Swap the caramel swirl for a Biscoff swirl brownie or Nutella swirl instead.
- Make rolo blondies instead of brownies.
- Make mini rolo brownie bites by cutting them twice as small.
- Try these Easter themed Cadbuy creme egg brownies for something a bit different.
🥡 Storage
- To Store. The brownies will keep for up 5 days in an airtight container.
- To Freeze. Place the brownies in layers, separated by non stick baking paper, in a freezer safe container. Freeze for up to 3 months.
❓ FAQs
Fudgy brownies have a higher fat-to-flour ratio than cakey ones. So, for fudgier brownies you need a higher proportion of butter and chocolate in the recipe, than flour.
Overbaking can result in dry brownies. Take the brownies out of the oven 5 minutes before the end of cooking and give the tin a shake. If the middle still moves they are not quite ready. You want the middle only just set. Keep testing every 5 minutes to ensure you don't overcook them.
More bars and brownies!
Tried this recipe? Leave a ⭐⭐⭐⭐⭐ star rating in the comments!
Recipe
Salted Caramel Rolo Brownies
Ingredients
- 200 g Butter unsalted
- 200 g Dark Chocolate at least 70% cocoa solids, broken into pieces
- 3 Eggs large
- 200 g Light Brown Sugar
- 50 g Granulated Sugar
- 2 teaspoon Vanilla Extract
- 40 g Cocoa Powder
- 100 g Plain Flour
- 200 g Rolos mini or ordinary, frozen for at least 1 hour
- 125 g Caramel I use carnation caramel from a tin
- ¼ teaspoon Sea Salt
Instructions
- Preheat the oven to 170°c (150 fan/ Gas3/325F) and line a 20x30cm brownie tin with baking paper.
- Whisk the eggs, sugars, and vanilla extract together. I like to use an electric whisk but you can do it by hand if you prefer - it will be a good arm workout! You're aiming for the mixture to become thick, pale, and fluffy. It usually takes about 3 minutes with my electric whisk.
- Melt the butter and dark chocolate together in the microwave. Cook in 20-second bursts and stir each time, to prevent the chocolate from seizing. Allow the mixture to cool for a few minutes.
- Mix together the egg mixture and melted chocolate. Be careful not to beat too much air out.
- Fold in the flour and cocoa powder.
- Mix in the frozen rolos.
- Pour the mixture into a lined baking tin.
- Dollop on the caramel and use a skewer or knife to make caramel swirls.
- Bake in the oven for 35-40 minutes. Sprinkle with sea salt then place in the fridge for at least one hour to set firm.
Notes
- Make sure all of your ingredients are at room temperature before starting the recipe.
- It's important to use chocolate that is at least 70% cocoa solids. It needs to be robust enough to complement the sweet caramel.
- Freeze the rolos before use to ensure that when the brownies are baked, they hold their shape as much as possible.
- I always place my brownies in the fridge to set after baking. It makes cutting them easier and also helps create their fudgy texture.
- Swap the rolos for other chocolate candy such as mars bars, twix, creme eggs, and maltesers. You might want to have a look at my mini egg brownies too!
- Add 100g of chocolate chips to the brownie batter for an even more chocolatey taste.
- Swap the caramel swirl for a Biscoff swirl brownie or Nutella swirl instead.
- Make rolo blondies instead of brownies.
- Make mini rolo brownie bites by cutting them twice as small.
- To Store. The brownies will keep for up 5 days in an airtight container.
- To Freeze. Place the brownies in layers, separated by nonstick baking paper, in a freezer-safe container. Freeze for up to 3 months.
Don't forget to subscribe to the newsletter to stay up to date with what's cooking in the Effortless Foodie kitchen! You can also follow me on Facebook, Twitter, and Instagram too!
Katherine
These brownies look so good! What a great idea to add in rolos - plus extra caramel!
Natalie
I bet my kid would love these brownies. Yum! They look fudgy and delicious. I'm going to bake them this weekend. Thanks!
Gina
I've always loved rolos but these brownies take it to a whole new level of deliciousness!
Jessica Stroup
I took a batch of these to the teacher's lounge at school and had so many compliments on them! They were a huge hit!
Toni
This is seriously amazing!! Everyone at my house was impressed with these brownies! We will definitely make it again!