Description
Ultra fudgy, soft, and gooey brownies loaded with Rolo candies, elevated with a drizzle of salted caramel sauce and a sprinkle of flaky sea salt. These scratch-made brownies require no mixer and are perfect for chocolate and caramel lovers looking for a decadent treat.
Ingredients
Brownies
- 1 cup butter, melted (salted or unsalted)
- ¾ cup unsweetened natural cocoa powder
- 1½ cups Rolo candies, unwrapped and chilled
- 1½ cups granulated sugar
- ½ cup light brown sugar, packed
- 3 large eggs, at room temperature
- 1 teaspoon vanilla extract
- 1 cup all-purpose flour, spooned and leveled
- ½ teaspoon salt (reduce if using salted butter)
Topping
- ½ cup salted caramel sauce or regular caramel sauce
- ½ cup chopped Rolo candies
- Flaky sea salt, optional and to taste
Instructions
- Chill Rolos: Place 1½ cups unwrapped Rolos in the fridge for 30-60 minutes to prevent melting while baking. Separate and halve ½ cup Rolos for the topping; set aside.
- Prepare pan and preheat: Preheat oven to 350°F (175°C). Line a 9×9-inch baking pan with parchment paper leaving an overhang and spray with cooking spray.
- Melt butter and add cocoa: In a medium microwave-safe bowl, melt butter (about 1 minute). Whisk in cocoa powder until smooth.
- Mix sugars, eggs, and vanilla: In a large bowl, whisk granulated sugar, brown sugar, eggs, and vanilla vigorously for 2-3 minutes until pale and creamy. Use a handheld mixer if preferred.
- Combine wet ingredients: Gradually pour the cocoa-butter mixture into the sugar-egg mixture, whisking thoroughly to incorporate.
- Add dry ingredients: Fold in flour and salt with a rubber spatula gently until just combined; avoid overmixing.
- Fold in chilled Rolos: Gently fold the 1½ cups chilled Rolos into the batter.
- Bake brownies: Pour batter into prepared pan and bake for 42-50 minutes until just done but still fudgy. Start checking around 42 minutes to reach preferred doneness.
- Cool brownies: Let brownies cool in the pan for 10-15 minutes.
- Add topping and serve: Evenly sprinkle halved Rolos, drizzle caramel sauce over the brownies, and optionally sprinkle flaky sea salt. Lift brownies out of pan using parchment paper overhang, cut into squares with a sharp knife wiping between cuts, and serve.
- Serving tip: Avoid serving chilled as the Rolos harden and become very firm and hard to bite.
Notes
- Use chilled Rolos in the batter to prevent them from melting completely during baking.
- The brownies will remain very fudgy; avoid overbaking for best texture.
- Adjust salt amount if using salted butter to prevent excess saltiness.
- For cleaner cuts, wipe the knife blade between slices.
- Salted caramel sauce can be store-bought or homemade.
- Not recommended to serve brownies cold because Rolos harden excessively in the fridge.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
