Salted Rolo Brownies
These fudgy Rolo brownies are loaded with chopped Rolo candies, have additional candies pressed into the top of the batter, and include a lighter dose of flaked sea salt for the ultimate balance.
We're pretty sure that we've never met a brownie we didn’t like. It would be hard to cast aside a supremely chocolatey snack/dessert like a brownie. We never turn eating one, and we rarely come across a new brownie recipe without stashing it away to make at some point. Even though we have our favorites (see: the Baked brownie, better-than-box-mix brownies, and Ina’s outrageous brownies), we can’t resist trying new brownie recipes. Case in point: these salted Rolo brownies.
There’s chocolate, caramel, a little more chocolate and, best of all – flaky sea salt!
These is definitely a fudgy brownie recipe, which is right up our alley.
Take a bunch of Rolo candies (chocolate-covered caramel, for those not familiar!) and chop them up to stir into the batter. This creates memorable little surprise pockets of oozing caramel – the standby! Additional Rolo candies are pressed into the top of the batter before baking, so you are guaranteed one whole candy along with your brownie :)
This is a supremely straightforward brownie recipe, especially if you’re looking for that memorable sweet and salty combination that you usually find in salted caramel sauce, but without the work!
We put out a container of these after dinner one Sunday when we had a houseful, and everyone kept going back and eating a half, then another half, and well… that’s definitely our MO when we're snagging portable desserts!
Bake up these salted Rolo brownies as a surprise after-school treat, for your next bake sale, football party, or whenever you’re just craving something a little sweet and salty. You’ll love them!
Five years ago: Chunky Peanut Butter Cookies
Six years ago: Banana-Nut Oat Bran Muffins
Seven years ago: Coffeecake Muffins
Salted Rolo Brownies
Yield: 9 large or 16 small brownies These fudgy brownies are loaded with chopped Rolo candies, have additional candies pressed into the top of the batter, and include a lighter dose of flaked sea salt for the ultimate balance.- 14 tablespoons unsalted butter
- 7 ounces (198.45 g) bittersweet chocolate, finely chopped
- ⅔ cup (133.33 g) granulated sugar
- ⅔ cup (146.67 g) dark brown sugar
- 4 eggs
- 1 teaspoon vanilla extract
- ¾ cup (93.75 g) + 2 tablespoons all-purpose flour
- 1 tablespoon unsweetened cocoa powder
- 1 teaspoon flaked sea salt, such as fleur de sel or maldon
- ½ cup (104 g) chopped Rolo candies
- 9 whole Rolo candies
- Preheat oven to 350 degrees F. Grease an 8-inch square baking pan and line with parchment paper.
- Place the butter and chocolate in a medium heatproof bowl set on top of a small saucepan of barely simmering water and stir occasionally until completely melted and smooth. Remove the bowl and set aside to cool slightly.
- In a large bowl, whisk together the granulated sugar, dark brown sugar, eggs, and vanilla extract until pale and fluffy. Using a rubber spatula, stir in the melted chocolate mixture to combine. Sift the flour and cocoa powder into the chocolate mixture, add the fleur de sel and fold until no streaks of flour remain. Gently fold in the chopped Rolo candies.
- Pour the batter into the prepared pan and smooth into an even layer. Press the whole Rolo candies into the surface of the brownie batter, evenly spaced. Bake until the surface is set and a toothpick inserted in the center comes out with plush crumbs attached, about 25 to 30 minutes. Cool completely in the pan, then transfer to a cutting board and slice. Leftover brownies should be stored in an airtight container at room temperature for up to 5 days.
Notes
Nutritional values are based on one large brownie
- Yield: 9 large or 16 small brownies
- Prep: 20 minutes
- Cook: 30 minutes
- Total: 50 minutes
Ingredients
- 14 tablespoons unsalted butter
- 7 ounces ( 198.45 g ) bittersweet chocolate, finely chopped
- ⅔ cup ( 133.33 g ) granulated sugar
- ⅔ cup ( 146.67 g ) dark brown sugar
- 4 eggs
- 1 teaspoon vanilla extract
- ¾ cup ( 93.75 g ) + 2 tablespoons all-purpose flour
- 1 tablespoon unsweetened cocoa powder
- 1 teaspoon flaked sea salt, such as fleur de sel or maldon
- ½ cup ( 104 g ) chopped Rolo candies
- 9 whole Rolo candies
Method
- Preheat oven to 350 degrees F. Grease an 8-inch square baking pan and line with parchment paper.
- Place the butter and chocolate in a medium heatproof bowl set on top of a small saucepan of barely simmering water and stir occasionally until completely melted and smooth. Remove the bowl and set aside to cool slightly.
- In a large bowl, whisk together the granulated sugar, dark brown sugar, eggs, and vanilla extract until pale and fluffy. Using a rubber spatula, stir in the melted chocolate mixture to combine. Sift the flour and cocoa powder into the chocolate mixture, add the fleur de sel and fold until no streaks of flour remain. Gently fold in the chopped Rolo candies.
- Pour the batter into the prepared pan and smooth into an even layer. Press the whole Rolo candies into the surface of the brownie batter, evenly spaced. Bake until the surface is set and a toothpick inserted in the center comes out with plush crumbs attached, about 25 to 30 minutes. Cool completely in the pan, then transfer to a cutting board and slice. Leftover brownies should be stored in an airtight container at room temperature for up to 5 days.
