This Rolo Brownies recipe takes my favorite caramel candy stuffed between the best homemade brownie batter, then adds even more Rolos over the topping of chocolate ganache. It is so quick and easy to make this decadent dessert from scratch using simple ingredients to create a chewy, chocolatey, fudgy baked good filled with bursts of caramel in every bite!
Best Rolo Stuffed Brownies
These Rolo Brownies are thick and chewy sweet treats that are studded with caramel candy and topped with a creamy dark chocolate ganache. The caramel melts in the oven creating little molten pockets throughout, and the chopped Rolos on top add an extra chew that contrasts in texture to the deliciously dense baked brownie.
My recipe starts with an easy-to-make homemade brownie base that’s covered with a layer of Rolos, then the rest of the batter is poured on top to hide them beneath the brownie. Once baked, the entire block is topped with a thick and sticky chocolate ganache and then covered in more candy.
Each bite is bursting with ooey, gooey caramel, with even more sticky flavor than my Salted Caramel Brownies, thus taking these Rolo Stuffed Brownies over the top!
Looking to bake more brownies? My Brownie Cookies, Slutty Brownies, Peanut Butter Cup Brownies, and Coconut Brownies are all bursting with chocolate!
Why We Love This Rolo Brownie Recipe
- Quick and easy to prepare from scratch.
- Uses simple ingredients to create this decadent dessert.
- Rich, dense brownie contrasts beautifully with the sweet, sticky caramel that fills every bite.
- Chewy, chocolatey, fudgy, ooey, gooey.
- Thick and sticky ganache tastes delicious as a topping.
- Perfect for a Valentine’s Day dessert tray, a party platter, or an anytime sweet treat.
Ingredients
- All-purpose flour
- Unsweetened dutch cocoa powder: You can substitute plain unsweetened cocoa powder for the Dutch cocoa powder, but the Dutch cocoa powder adds extra depth to the brownies.
- Salt
- Salted sweet cream butter
- Dark chocolate chips: You can substitute semi-sweet chocolate chips for dark chocolate chips.
- Granulated sugar
- Light brown sugar
- Eggs
- Pure vanilla extract
- Rolos
- Heavy cream
Note: You can use a brownie mix rather than our homemade brownie recipe.
Substitutions and Additions
- Replace The Rolos: You can replace the Rolo candy with any other caramel filled chocolate, like Twix, Milky Way, Snickers, or your other favorites.
- Add-Ins: Feel free to add in chopped walnuts or pecans to the brownie batter for extra taste and texture.
- Tasty Topping: For a special treat, top your brownie with vanilla ice cream or whipped cream.
Recommended Tools
- 9×9 baking dish
- Parchment paper
- Baking spray (Baker’s Joy or a generic version)
- Mixing bowls
- Measuring Tools
SEE FULL PRINTABLE RECIPE CARD BELOW
How to Make Rolo Brownies
This Rolo Stuffed Brownies recipe creates chewy, chocolatey, rich, and gooey, made from scratch brownies filled with caramel candy and topped with a chocolate ganache. The homemade batter is so easy to prepare using basic kitchen staples and tastes so much better than any brownie baked from a box!
- Whisk together the flour, cocoa powder and salt and set the bowl aside.
- Melt the dark chocolate chips and butter in the microwave for 1 minute, stir, and continue to heat in 15 second intervals until the mixture is melted and smooth.
- Add the sugars to the chocolate mixture and stir until incorporated.
- Add eggs, 1 at a time, and mix until no egg streaks are visible.
- Stir in vanilla.
- Add ½ of the flour mixture to the chocolate mixture and stir just until all the flour mixture is incorporated
Pro Tip: It is important not to not overmix. - Spread ½ of the brownie batter into the prepared pan.
Pro-Tip: I highly recommend using parchment paper with these brownies. If the candies come into contact with the surface of the pan, they will stick, even with copious amounts of spray. - Evenly place the unwrapped and halved Rolos over the batter.
- Spread the remaining batter over the top of the Rolo layer.
- Bake at 350 degrees Farenheit for 25 – 30 minutes, or until a toothpick inserted comes away clean.
- Make the ganache by microwaving the ½ cup dark chocolate and heavy cream for 30 – 40 seconds. Stir until the ganache is smooth.
- Pour the ganache over the top of the baked brownies, spreading it to the edges.
- Evenly place Rolos over the top of the ganache.
Pro-Tip: 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. - Completely cool brownies, slice, and serve. Enjoy!
Tips
- You can cut the brownies into any size you prefer. You can opt for 9 extra large squares or 16 small squares.
- You can easily use your favorite boxed brownie mix if you are looking for a shortcut version of this recipe.
- 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.
Storage Tips
- To Store: Store any leftovers in an airtight container at room temperature for up to 3 days.
- To Freeze: Once fully cooled, slice the brownies and wrap them in parchment paper before placing them in a freezer-safe container. They will keep for 1-2 months in the freezer.
Frequently Asked Questions
You can absolutely make these brownies in advance. I often make mine the day before, then slice them just before serving. The brownies are good for up to 3 days at room temperature.
Yes, you can double this recipe. Instead of a 9×9 baking dish, use a 9×13 pan to bake your brownies. It usually takes me about 45 minutes to bake but I would start checking at 35 minutes.
If you are short on time, you can definitely use a box of brownie mix for this recipe. However, my from-scratch recipe tastes so much better than anything baked from a box!
Rolo Brownies
Ingredients
Brownies
- 1⅓ cup all-purpose flour
- 3 tbsp unsweetened dutch cocoa powder
- ½ tsp salt
- 1 cup salted sweet cream butter
- 1¼ cup dark chocolate chips
- 1 cup granulated sugar
- ⅔ cup light brown sugar packed
- 2 large eggs room temperature
- 2 tsp pure vanilla extract
- 1¾ cup unwrapped Rolos sliced in ½
Ganache
- ½ cup dark chocolate chips
- 3 tbsp heavy cream
- 1½ cup unwrapped Rolos halved
Instructions
Brownies
- Cover a small cookie sheet with parchment paper and set aside. Unwrap and slice the rolos in half. Place 1¾ cups of the rolos on the cookie sheet and place in the freezer.1¾ cup unwrapped Rolos
- Preheat the oven to 350*. Line a 9×9 baking dish with a parchment paper sling. Set it aside.
- Using a small mixing bowl, whisk together the flour, cocoa powder and salt. Set it aside.1⅓ cup all-purpose flour, 3 tbsp unsweetened dutch cocoa powder, ½ tsp salt
- Using a medium size heat safe mixing bowl, combine the dark chocolate chips and butter. Microwave for 1 minute, stir, heat in 15 second intervals until the mixture is melted and smooth.1¼ cup dark chocolate chips, 1 cup salted sweet cream butter
- Add the sugars to the chocolate mixture, and continue stirring until incorporated.1 cup granulated sugar, ⅔ cup light brown sugar
- Stir in the eggs, 1 at a time, until no egg streaks are visible.2 large eggs
- Stir in the vanilla.2 tsp pure vanilla extract
- Stir in ½ of the flour mixture at a time. Stir just until all the flour mixture is added, 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 and halved Rolo’s over the batter.
- Spoon and spread the remaining batter over the top of the Rolo layer. Bake for 25 – 30 minutes, until a toothpick inserted comes away clean.
Ganache
- Using a small heat safe mixing bowl, add the ½ cup dark chocolate and heavy cream. Microwave for 30 – 40 seconds. Stir until the ganache is smooth.½ cup dark chocolate chips, 3 tbsp heavy cream
- 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 completely cool before slicing.1½ cup unwrapped Rolos
Jenn’s Notes
- To Store: Store any leftovers in an airtight container at room temperature for up to 3 days.
- To Freeze: Once fully cooled, slice the brownies and wrap them in parchment paper before placing them in a freezer-safe container. They will keep for 1-2 months in the freezer.
- I highly recommend using parchment paper with these brownies. If the candies come into contact with the surface of the pan, they will stick, even with copious amounts of spray.
- You can cut the brownies into any size you prefer. You can opt for 9 extra large squares or 16 small squares.
- You can easily use your favorite boxed brownie mix if you are looking for a shortcut version of this recipe.
- 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.
I tried to make these brownies cause they look delicious. They did not set up and I even baked them 10 minutes longer , still batter like. I followed the recipe exactly and my oven is fine??
I also could not get the brownies to set up. I baked them for almost an hour !! I followed recipe to a t. It was absolutely frustrating as it was for my hubby’s Fathers Day dessert.
What can i stubstitue the heavy cream with