Rolo Stuffed Brownies
Ingredients
For the Brownies:
- 1-¾ cups Rolos, unwrapped and sliced in half
- 1-⅓ cups all-purpose flour
- 3 tbsp. unsweetened Dutch cocoa powder
- ½ tsp. salt
- 1-¼ cups dark chocolate chips
- 1 cup salted sweet cream butter
- 1 cup granulated sugar
- ⅔ cup light brown sugar, packed
- 2 large eggs, room temperature
- 2 tsp. pure vanilla extract
For the Ganache:
- ½ cup dark chocolate chips
- 3 tbsp. heavy cream
- 1-½ cups unwrapped Rolos, sliced in half
Instructions
To prepare the brownies:
- Cover a small cookie sheet with parchment paper; set aside.
- Unwrap and slice the Rolos in half.
- Place 1-¾ cups of the Rolos on the cookie sheet and place in the freezer.
- Pre-heat the oven to 350°F.
- Line a 9 x 9-inch baking dish with a parchment paper sling; set aside.
- Using a small mixing bowl, whisk together the flour, cocoa powder and salt; set aside.
- Using a medium-sized, heat-safe mixing bowl, combine the dark chocolate chips and butter.
- Microwave for 1 minutes, stir; heat in 15-second intervals until the mixture is melted and smooth.
- Add the brown and white sugars to the chocolate mixture; continue stirring until incorporated.
- Stir in the eggs, one at a time, until no egg streaks are visible; stir in the vanilla.
- Stir in ½ of the flour, cocoa powder and salt; stir until combined; add the remaining flour, cocoa powder and salt mixture; stir just until all the flour mixture is incorporated; do not overmix.
- Spoon ½ of the brownie batter into the prepared pan; spread the batter to the edges of the pan.
- Evenly place the frozen Rolos over the batter.
- Spoon and spread the remaining batter over the top of the Rolo layer.
- Place in the pre-heated oven and bake for 25 – 30 minutes or until a toothpick inserted comes away clean.
To prepare the ganache:
- Using a small heat-safe mixing bowl, add the ½ cup dark chocolate and heavy cream.
- Microwave for 30 to 40 seconds; stir until the ganache is smooth; set aside.
- Once the brownies are baked, pour the ganache over the top of the brownies, spreading the ganache to the edges.
- Evenly space the remaining halved Rolos over the top of the ganache.
- Allow the brownies to cool completely before slicing.
Notes
Lining the pan with parchment paper will allow easy lifting of the entire baked brownies out of the pan for easier cutting once cooled; greasing the pan instead works well.
Adding the halved Rolos to the ganache while it is warm encourages the caramel centers to ooze just the right amount when cutting and biting into the brownie square.