Do you love anyone enough to give them your last Rolo?
My answer would usually be yes, everyone. In fact, they can have the whole packet.
You see, I’m not actually a fan of Rolos – toffee has never been my thing and the chocolate isn’t good quality enough to make up for that.
So this brownie recipe was the thing to make my buy my first packet of Rolos since the nineties.
These were nice, novelty brownies. I’ve definitely had better brownies in the past – with a more chocolately flavour and chewier texture, but these were pleasant enough and would be good to make for a bake sale or to bring to a party.
Recipe from Delicious Magazine
Makes 12 large, or 24 brownies
- 200g unsalted butter, plus extra to grease
- 200g plain chocolate (70 per cent cocoa solids), broken into small pieces
- 125g light muscovado sugar
- 125g caster sugar
- 4 medium free-range eggs, beaten
- 1 tsp vanilla extract
- 125g plain flour
- 1 tbsp cocoa
- ½-1 tsp sea salt flakes to taste
- 126g bag Rolos, half chopped, half left whole
- Heat the oven to 170°C/fan150°C/gas 3½. Grease and line a 20cm square cake tin so the baking paper comes higher than the tin. Melt the 200g butter and the chocolate together in a saucepan, stirring, over a low heat. Don’t overheat as the chocolate may seize. Allow to cool slightly.
- 05.In another mixing bowl, beat together the sugars, eggs and vanilla extract until pale and fluffy, then stir in the cooled melted chocolate to combine. Sift in the flour and cocoa, then fold through the batter with the sea salt to taste.
- 06.Mix the chopped Rolos into the batter, then pour into the prepared tin. Press the whole Rolos into the surface. Bake for 25-30 minutes until firm to touch but still gooey in the middle – they’ll continue to cook as they cool. Leave to cool completely in the tin, then transfer to a board and slice. If you’re stuck for time, put them in the fridge to set.