200gDark Chocolateat least 70% cocoa solids, broken into pieces
3Eggslarge
200gLight Brown Sugar
50gGranulated Sugar
2teaspoonVanilla Extract
40gCocoa Powder
100gPlain Flour
200gRolosmini or ordinary, frozen for at least 1 hour
125gCaramelI use carnation caramel from a tin
¼teaspoonSea 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
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.
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.
Make mini rolo brownie bites by cutting them twice as small.
Storage:
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.
Nutrition:The nutritional information provided is approximate and is calculated using online tools. Information can vary depending on various factors, but we have endeavoured to be as accurate as possible.
Nutrition Facts
Salted Caramel Rolo Brownies
Amount per Serving
Calories
338
% Daily Value*
Fat
16
g
25
%
Saturated Fat
6
g
38
%
Trans Fat
1
g
Polyunsaturated Fat
1
g
Monounsaturated Fat
2
g
Cholesterol
33
mg
11
%
Sodium
98
mg
4
%
Potassium
212
mg
6
%
Carbohydrates
45
g
15
%
Fiber
2
g
8
%
Sugar
32
g
36
%
Protein
7
g
14
%
Vitamin A
74
IU
1
%
Vitamin C
1
mg
1
%
Calcium
73
mg
7
%
Iron
3
mg
17
%
* Percent Daily Values are based on a 2000 calorie diet.
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