Really Great Rolo Brownies

Before I start this recipe, apologies for those of you that follow this blog- I realise I haven’t posted in a while! I’ve been trying to eat healthier because, you know, new year, new you etc etc. Hence me trying not to bake so much because when you bake stuff you kind of have to eat it afterwards… shame I know! However, I’ve realised that cutting out sweets and puddings isn’t all that realistic, so I’m trying to aim more towards everything in moderation (plus more exercise!) Although this has meant cutting smaller slices of everything than seems reasonable to a sweet-tooth, it seems to be working so far! I’m under no illusion that this recipe is in the slightest bit healthy, so enjoy, but cut small pieces everyone…

Rolo Brownies


  • 200 g Dark Chocolate
  • 100 g Butter
  • 250 g Caster Sugar
  • 4 medium Eggs
  • 1 tsp Vanilla Essence
  • 60 g Plain Flour
  • 60 g Cocoa Powder
  • 150 g Dark Brown Soft Sugar
  • 150 g Butter
  • 397 g Condensed Milk
  • 200 g Milk Chocolate
  • 2 tubes Rolos


  1. Preheat the oven to 180C. To make the brownie base, first break up the dark chocolate and melt, then put to the side to cool.
  2. Mix together the butter and caster sugar until fluffy, then add the eggs and vanilla essence, beating well after each addition. Take the melted dark chocolate from before (make sure that it’s not too hot) and add to the mixture. Mix in thoroughly then add the flour and cocoa powder and gently stir in.
  3. Spoon the mixture into a 20 x 25cm brownie tray then spread evenly. Bake in the oven for 20 mins, then place to one side to cool.16667875_10154139957481143_1010361292_o
  4. To make the caramel, heat the dark brown sugar and butter into a non-stick pan, stirring until melted. Then, add the condensed milk and bring to the boil, stirring continuously. Cook for a minute or so until you feel the mixture thicken. Take off the heat and allow to cool a little. The consistency should be as in the picture below- it should hold on the back of a spoon without running off.16651528_10154139957456143_1981830470_o
  5. Once the brownie base has had time to cool, pour the caramel over the brownie, spreading out until you have an even layer of caramel covering all the brownie. Leave to one side until the caramel has cooled completely.
  6. To decorate, melt the milk chocolate and pour over the caramel, spreading evenly and making sure you’re not pressing down too hard when spreading it (I’d use a palate knife or a spatula). Before the chocolate has set, sprinkle on the Rolos and any other decorations you like! I used chocolate chips and garnished with a chocolate pudding sauce (I would have preferred a thinner caramel sauce but I didn’t have any!)16710576_10154139957426143_1883307032_o
  7. Allow the top layer to set, then cut into slices and serve!

Handy Hints

Making the caramel- make sure that you use a non-stick pan for this. If you don’t because, like me, you’re thinking ‘meh, it doesn’t really matter’ then you’ll end up with black little dots in your caramel, which are little burnt bits of sugar. Tastes ok, but not ideal!

Setting time- It is important with the caramel and the chocolate, to let each layer cool before you add the next one. I realise this means patiently waiting, but if the layer you’re tying to add to is still hot then the two layers will just mash together.


Salted Caramel Blondies

Hi everyone! Firstly, a quick apology for the fact I haven’t posted a recipe for a whole term (oops)- it was my finals and then I went straight on holiday, so it’s been a little crazy! However, I am now officially a graduate (wow that’s weird!), so I thought it was about time I baked another recipe.

This is a recipe I’ve had bookmarked for ages now, so I thought I’d give it a whirl the other day. I adapted it from the original recipe, which was for salted caramel and butterscotch blondies and can be found here. I adapted it because I believe in posting recipes that you can get all the ingredients for easily- especially if you’re a student, and some of them in the original aren’t as readily available as they perhaps are in America. I feel like salted caramel has turned into a bit of a trend in the baking world lately and I have to admit I’ve become a little obsessed myself! Brownies are one of my favourite things to bake and they’re perfect for students as they’re easy to make, keep better than a lot of cakes and don’t use too many ingredients. This is a great twist on a traditional brownie recipe, so if you’re feeling that beach vibe, why not inject a little sea salted caramel into your life to tide you through (haha) until the weather improves?!

Salted Caramel Blondies

Preparation Time: 15 mins
Cooking Time: 30-35 mins

2 1/8 cups Plain Flour
1/2 teaspoon Baking Soda
1/2 teaspoon Salt
12 Tablespoons Unsalted Butter
1 cup Light Brown Muscavado Sugar
1/2 cup Granulated Sugar
1 Egg
1 Egg Yolk
2 teaspoons Vanilla Sugar
1 cup White Chocolate Chips
1/2 cup Salted Caramel Sauce
Sea Salt

1. Preheat the oven 165C, and line a brownie tin with greaseproof paper.
2. In a separate bowl, whisk together flour, baking soda and salt. Set aside for later.
3. Combine the butter and sugars, then add the egg, yolk and vanilla extract and mix until smooth.
4. Slowly add the dry ingredients, mixing on a low speed until they are combined. Stir in the chocolate chips.
5. Press half this dough into the tin, flattening with a spatula. Drizzle the caramel sauce over this dough, then top with the remaining dough. This may turn out quite messy with some of the caramel showing through- that’s fine! Sprinkle with sea salt.
6. Bake for 30-35 minutes until golden brown.

Handy Hints
Stage 5- For this stage I recommend either flattening out the other half of the dough before you place it on top of the caramel, or using slightly less caramel sauce. Once the caramel sauce is covering the blondies, it’s a messy job trying to cover it!
Chocolate chips- I used white chocolate chips in keeping with the ‘blondies’ theme, but using milk, or even dark chocolate chips might dial down the sweetness slightly.
Ice cream!- these these go very well with ice cream, and maybe even an extra sprinkle of caramel sauce!

Salted Caramel Explosion!