Rolo chocolate brownies
Oh the joy of finding that perfect brownie recipe! Soft, but not cakey, rich but not overwhelming, fudgy but not raw in the middle. It’s taken me many tests to find my favourite brownie recipe; one that is soft, rich, fudgy, packs a punch with the chocolate and has that coveted shiny top!
A commonly asked question: how do you get that shiny top on brownies?! Let’s face it, all GOOD brownies have it, and the trick is making sure the sugar has begun to melt before the brownie hits the oven. My recipe combines soft light brown sugar and caster sugar with butter in a saucepan, and you must keep heating until the butter and sugar are completely one – no separating allowed! It is not enough for the butter alone to be melted, it has to have amalgamated as one. This usually takes around 3-4 minutes.
Adding rolo chocolates to the middle of these brownies is basically a way to make cheat’s salted caramel brownies! The caramel centres melt beautifully in the oven creating little molten pockets within the batter. It’s essential to freeze the chocolates for at least 30 minutes to make sure they hold their shape, so don’t skip this step! You can use any soft filled chocolate caramels but I find rolos are just the right size and shape. Adding a little pinch of sea salt to the top really helps cut through the sweetness too.
Rolo Chocolate Brownies
Makes 12 squares
Ingredients:
4 x tubes of Rolos (around 160g)
150g light brown sugar
225g caster sugar
225g butter
150g 70% dark chocolate, chopped
3 medium free-range eggs
125g plain flour
75g cocoa powder
You’ll also need…
20cm x 30cm brownie tin lined with compostable baking paper
Method:
Heat the oven to 200°C/180°C fan/gas 6. Cut the rolo chocolates in half and place into the freezer for at least 30 minutes.
Put the sugars and butter in a large saucepan over a medium heat until the butter has melted. Continue to heat for 4-5 minutes to allow the sugar to begin to melt, stirring all the time. Remove from the heat.
Add the chopped dark chocolate to the warm sugar and butter mixture and stir it in until it has completely melted. Leave to cool to room temperature.
When the mixture is cool enough to touch comfortably, beat in the eggs. Add the flour and cocoa powder, then stir briefly to combine (you don’t want to overbeat the mixture or your brownies will become too cakey).
Scrape half the mixture into the prepared tin, the scatter over the Rolos, then cover with the other half of the batter and smooth the top. Bake for 20–25 minutes or until the top is shiny and slightly cracked and there is a slight wobble in the middle. Brownies always continue to cook as they cool down, so don’t be alarmed if it looks too soft. Allow to cool completely, then cut into squares and enjoy!
These brownies will keep for up to 1 week in a sealed container.
Comment below or let me know on social media how you get on with the recipe!
