These salted caramel Rolo brownies are incredibly rich, dense, and wonderfully fudgy—truly a brownie lover's dream!
The sweet caramel and sea salt swirl on top perfectly complements the Rolo-studded dark chocolate brownie beneath. It’s a match made in heaven!
Would you like to save this?
We'll email you this post for easy access later! You'll also join the Effortless Foodie mailing list and receive my popular 'No Bake Bars and Slices' eBook for free!
This site is protected by the Google Privacy Policy and Terms of Service apply.
These salted caramel Rolo brownies are perfect for bake sales, parties, and picnics. They’re quick and easy to make, with the hardest part being the wait for them to cool 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!
- 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 regular ones work just as well. Be sure to freeze them for at least 1 hour before making the brownies.
Butter: Unsalted butter works best.
Dark Chocolate: Choose chocolate with at least 70% cocoa solids.
Eggs: Large, free-range eggs are preferred.
Sugar: A mix of light brown sugar and granulated sugar gives the best texture.
Vanilla Extract: Use high-quality vanilla extract, not essence.
Cocoa Powder: I like Green & Black’s, but any good-quality unsweetened cocoa powder will do—just avoid drinking chocolate!
Plain Flour: Only a small amount is needed.
Caramel: I use tinned Carnation caramel, but any spoonable caramel will work.
Sea Salt: Opt for flakes or coarse sea salt for the best flavour.
🔪 Instructions
The recipe card with ingredient quantities and detailed instructions can be found at the bottom of the post
One: Whisk the eggs, sugars, and vanilla extract together until thick, pale, and fluffy. I use an electric whisk, but you can do it by hand if you prefer—it’s a great arm workout! This should take about 3 minutes with an electric whisk.
Two: Melt the butter and dark chocolate together in the microwave, stirring every 20 seconds to prevent the chocolate from seizing. Let the mixture cool for a few minutes.
Three: Gently mix the egg mixture with the melted chocolate, being careful not to knock out too much air.
Four: Fold in the flour and cocoa powder.
Five: Stir in the frozen Rolos.
Six: Pour the mixture into a lined baking tin.
Seven: Spoon the caramel on top and use a skewer to create swirls.
Eight: Bake for 35-40 minutes. Once done, sprinkle with sea salt and refrigerate for at least an hour to set.
💡 Pro Tip - Cooking Time: Check the brownies 5 minutes before the end of the cooking time, as ovens vary. Gently shake the tin; if the centre still moves, they’re not quite done. Continue checking every 5 minutes until the middle is just set. Be careful not to overcook them!
Top Tips
- Make sure all your ingredients are at room temperature before you start.
- Use chocolate with at least 70% cocoa solids to balance the sweetness of the caramel.
- Freeze the Rolos before adding them to the batter to help them hold their shape when baked.
- Refrigerate the brownies after baking to set them—this makes them easier to cut and enhances 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.
- 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
Store - To keep the brownies fresh, store them in an airtight container at room temperature for up to 5 days.
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!
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!
Recipe
Salted Caramel Rolo Brownies
Would you like to save this?
We'll email you this post for easy access later! You'll also join the Effortless Foodie mailing list and receive my popular 'No Bake Bars and Slices' eBook for free!
This site is protected by the Google Privacy Policy and Terms of Service apply.
Equipment
- Electric Whisk
- 30 x 20 cm Baking Tin
- Baking Paper
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. You're aiming for the mixture to become thick, pale, and fluffy. It usually takes about 3 minutes with my electric whisk.3 Eggs, 200 g Light Brown Sugar, 50 g Granulated Sugar, 2 teaspoon Vanilla Extract
- 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.200 g Butter, 200 g Dark Chocolate
- Mix together the egg mixture and melted chocolate. Be careful not to beat too much air out.
- Fold in the flour and cocoa powder.100 g Plain Flour, 40 g Cocoa Powder
- Mix in the frozen rolos.200 g Rolos
- Pour the mixture into a lined baking tin.
- Dollop on the caramel and use a skewer or knife to make caramel swirls.125 g Caramel
- 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.¼ teaspoon Sea Salt
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!