I have been wanting to stuff rolos into baked goods for quite some time. I dabbled around with cupcakes, cookies but eventually decided on brownies. I had seen a pin of a stuffed brownies and it just sealed the deal....I wanted them and I wanted them nooooow! (Enter Veruca Salt from Willy Wonka lol)
I mean just look at them. Drool worthy....perfect for my weekend treat! Warm brownies out of the oven are one of my biggest downfalls.... I HAVE to taste them while they are still warm, I just loooooove the warm chocolate gooeyness.
I used the same recipe as I did for my White Chocolate Chip Brownies and added some frozen rolos. I did not bake them as long as I usually would and I froze my rolos first. I did not want the rolo caramelly goodness to spread just everywhere. I wanted them to remain in one spot so there was globs ( that a word?!) of caramel here and there. Admittedly the chocolate on the rolos melted so the golden caramel colour was lost but all was forgiven after one bite.
They were beyond super moist but just baked enough that there was still a slight bite to it. The minute these hit your lips they just melt in a warm chocolatey goo. Then you get a hit of the sweet gooey caramel that can only be described as moreish. We ate these warm (which was a pain in the ass to photograph!) but they are just a tasty cool. I had two this morning, the second one I gave about 5 seconds in the microwave and it was like it was straight out of the oven :)
Recipe for Rolo Stuffed Brownies
- 175g good-quality dark chocolate (70-80% cocoa solids)
- 175g butter,cubed
- 25g good-quality cocoa powder,sifted
- 3 eggs
- 125g caster sugar
- 100g demerara sugar} alternatively use 225g light brown sugar instead of caster and demerara sugar
- 1 tsp vanilla extract
- 100g plain flour
- 2 tubes of Rolos (15 Rolos and one or two leftover for you)
20 x 20cm (8 x 8in) square tin
- Stick the two packs of rolos into the freezer for a half hour or more. Preheat the oven to 160°C (fan-assisted oven). Line the base and sides of the tin with parchment paper.
- Melt the chocolate, butter and cocoa powder together in a heatproof bowl set over a saucepan of simmering water. Do not let the base of the bowl touch the water. Remove from the heat.
- In a separate large bowl, whisk the eggs, both sugars and vanilla extract for 2-3 minutes on high speed until the mixture looks thicker almost whipped like. Continuing to whisk, add the chocolate mixture until well combined. Sift in the flour and add your chocolate chips. Fold through with a spatula.
- Spoon the mixture into the prepared tin and push your rolos lightly into your mixture. I did 5 across and 3 down but fit as many or as little as you wish. Do not put them all the way down to the bottom of the mixture as the mixture will rise up over them while baking. This make the rolos perfectly centered.
- Bake in the oven for 25 minutes. When cooked, it should be dry on top but very 'gooey' inside. If you wish to leave them in longer do so just be sure not to leave it too long or it will become cake and not moist,gooey brownies. Leave cool in tin for 5 mins,then 5 minutes on wire rack and cut, which is difficult if serving warm. I cut them length ways first. Leave them cool for another 5 Minutes and then square them off. Another idea would be to leave them cool entirely, cut and then heat up.
The latter would be a great idea for a quick dessert at a dinner party with a big dollop of ice-cream.
My sweet tooth just couldn't wait :)