Rolo Stuffed Brownies
Decadent brownies stuffed with Rolos, topped with chocolate ganache and more Rolos.
Equipment
- Baking Dish
- Mixing Bowl
- Microwave
Ingredients
- - For Brownies:
- - 1⅓ cups all-purpose flour
- - 3 tablespoons unsweetened Dutch cocoa powder
- - ½ teaspoon salt
- - 1 cup salted sweet cream butter
- - 1¼ cups dark chocolate chips
- - 1 cup granulated sugar
- - ⅔ cup packed light brown sugar
- - 2 large eggs room temperature
- - 2 teaspoons pure vanilla extract
- - 1¾ cups Rolos unwrapped and sliced in half
- - For Ganache:
- - ½ cup dark chocolate chips
- - 3 tablespoons heavy cream
- - 1½ cups Rolos unwrapped and halved
Instructions
- Brownies:
- Preheat oven to 350°F. Line a 9x9 baking dish with parchment paper, leaving overhang on sides.
- In a small bowl, whisk together flour, cocoa powder, and salt. Set aside.
- In a medium heat-safe mixing bowl, combine butter and dark chocolate chips. Microwave in 15-second intervals until melted and smooth.
- Stir in granulated sugar and brown sugar until incorporated.
- Add eggs one at a time, then vanilla extract, stirring until combined.
- Stir in flour mixture until just combined.
- Spread half of the brownie batter into prepared pan. Arrange frozen halved Rolos evenly over batter.
- Spoon and spread remaining batter over Rolos. Bake for 25-30 minutes until a toothpick inserted comes out clean.
- Ganache:
- In a small heat-safe bowl, combine dark chocolate chips and heavy cream. Microwave for 30-40 seconds until smooth.
- Pour ganache over baked brownies, spreading to edges.
- Arrange halved Rolos over ganache.
- Allow brownies to cool completely before slicing.
Notes
- Ensure brownies are cooled completely before slicing.
- Freezing Rolos before adding to batter helps prevent melting too quickly in the oven.
- Ganache can be adjusted in consistency by altering heavy cream quantity.
- Freezing Rolos before adding to batter helps prevent melting too quickly in the oven.
- Ganache can be adjusted in consistency by altering heavy cream quantity.