ROLO BROWNIES

 

Ingredients

• 1 cup Rolos (about four 52-gram tubes)
• ½ cup unsalted butter (112 grams)
• 6 ounces dark chocolate (170 grams), finely chopped
• 1 cup granulated sugar
• 2 large eggs, whisked
• 1 teaspoon vanilla extract
• ½ cup all-purpose flour (63 grams)
• ¼ cup cocoa powder (22 grams)
• ¼ teaspoon salt

Instructions

1. Preheat the oven to 350°F (180°C) or 325°F (170°C) for a convection oven.
2. Line an 8x8 inch (20x20 cm) baking pan with parchment paper, leaving an overhang around the sides, or lightly grease.
3. Unwrap the Rolos and place them on a plate. Freeze for 30 minutes.
4. In a large heatproof bowl, melt the butter and chocolate together in the microwave in 45-second intervals on medium power, stirring after each interval until smooth. Alternatively, melt in a double boiler.
5. Allow the mixture to cool slightly, then whisk in the sugar, eggs, and vanilla extract.
6. Sift in the flour, cocoa powder, and salt, and whisk until smooth.
7. Stir in the frozen Rolos.
8. Pour the batter into the prepared pan and smooth the top.
9. Bake for 25 minutes, or until a toothpick inserted into the center comes out clean.
10. Cool the brownies in the pan completely before slicing and serving.

Tips

• For the best results, use full-fat butter and high-quality dark chocolate.
• Be sure to freeze the Rolos before adding them to the batter. This will help them to hold their shape when the brownies bake.
• Do not overbake the brownies. They should be slightly gooey in the center.
• Let the brownies cool completely before slicing and serving. This will help them to set and make them easier to slice.

Storage

Store the brownies in an airtight container at room temperature for up to 4 days. You can also freeze the brownies for up to 2 months.