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Rolo brownies stacked on top of each other.
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5 from 7 votes

Salted Caramel Rolo Brownies

These easy salted caramel rolo brownies are intensely rich, dense, and oh so fudgy! Basically, a brownie lover's dream come true!
Course Bars
Cuisine British
Keyword easy rolo brownies, rolo brownies, salted caramel rolo brownies
Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings 16
Calories 338kcal
Author Beth Sachs

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

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.
  • 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.
 
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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