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These gooey Rolo brownies are rich, indulgent, and simple to make. Each brownie hides melted chocolate-covered caramel in the center, giving every bite an extra level of decadence. Finish with a drizzle of salted caramel or melted chocolate if you like.
If you enjoy these Rolo brownies, also consider my gluten-free dairy-free brownies and my gluten-free blondies for more chewy, chocolatey treats.
This idea is delightfully simple: take a classic fudgy brownie and elevate it by layering in chopped Rolos. As the brownies bake, the caramels melt and create an irresistible gooey center.
They are very rich, so smaller slices are perfect. Expect these to disappear fast — seconds are likely.
Why You’ll Love These Rolo Brownies
- The melty caramel-chocolate pockets add a gooey surprise inside fudgy brownies.
- This is a one-bowl recipe that’s quick and doesn’t require an electric mixer.
- Perfect for anyone who loves intensely chocolatey, decadent desserts.
Ingredient Notes and Substitutions
- Chocolate chips: These are melted with the butter. Semisweet chips are my preference, but any type will work.
- Brown sugar: Light brown sugar is recommended for balanced flavor; dark brown sugar can be substituted if needed.
- Egg replacer: If avoiding eggs, use a powdered egg replacer (instructions in the Notes). Otherwise, replace with 2 eggs.
- Gluten-free flour: I use a 1-to-1 gluten-free flour like Bob’s Red Mill. This is a cup-for-cup blend, so all-purpose flour can be used instead if gluten isn’t a concern.
- Cocoa powder: Use natural unsweetened cocoa powder for best results.
- Rolo candy: Any chocolate-covered caramel candy can be used — Cadbury Caramello also works well.
Are Rolos Gluten Free?
Rolos do not contain wheat or other gluten ingredients according to the manufacturer’s information.
Step-By-Step Instructions
STEP ONE: Preheat your oven to 325°F (163°C). Line an 8-inch square baking pan with parchment paper and set aside.
STEP TWO: In a large, microwave-safe bowl, melt the chocolate chips and butter together, working in 30-second intervals and stirring until smooth.
STEP THREE: Stir in the granulated sugar, light brown sugar, egg or prepared egg replacer, and vanilla extract until well combined.
STEP FOUR: Add the flour, cocoa powder, baking soda, and sea salt. Stir until no dry streaks remain.
STEP FIVE: Spread half the batter into the prepared pan. Scatter the chopped Rolos evenly over the batter.
STEP SIX: Top with the remaining batter and smooth with a spatula. Bake for 45–55 minutes, until the edges are set and a toothpick inserted into the center comes out with moist crumbs. Let cool completely in the pan before removing and slicing.
Expert Tips
- For consistent results, weigh flour with a kitchen scale—especially important in gluten-free baking.
- Melt chocolate and butter carefully in short intervals and stir frequently to avoid scorching.
- Bake times vary by oven. Aim for moist crumbs on a toothpick rather than wet batter, and err on the side of slight under-baking since the brownies will continue to set as they cool.
- Allow brownies to cool completely before slicing. Chilling for an hour in the refrigerator speeds this up and helps the brownies hold their shape.
Frequently Asked Questions
Not with traditional Rolos, which contain dairy. To make a dairy-free version, substitute with dairy-free caramel-filled chocolate and use a non-dairy butter alternative.
Store in an airtight container at room temperature for up to four days. Refrigerate if you prefer a firmer texture.
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📖 Recipe
Gooey Rolo Brownies From Scratch
Ingredients
- 1 cup (170g) semisweet chocolate chips
- ¾ cup (170g) unsalted butter
- 1 cup (200g) granulated sugar
- ½ cup (100g) light brown sugar, packed
- 2 eggs (or egg replacer)
- 1 teaspoon vanilla extract
- 1 cup (148g) flour (1-to-1 gluten-free or all-purpose)
- ½ cup (42g) unsweetened cocoa powder
- ½ teaspoon fine sea salt
- ¼ teaspoon baking soda
- 1½ cups Rolos, chopped
Instructions
- Preheat oven to 325°F. Line an 8″ square pan with parchment paper.
- In a large microwave-safe bowl, melt chocolate chips and butter in 30-second intervals, stirring until smooth. Stir in both sugars, the eggs or prepared egg replacer, and vanilla extract.
- Add the flour, cocoa powder, salt, and baking soda. Stir until combined.
- Spread half the batter into the prepared pan. Sprinkle the chopped Rolos evenly over the batter, then spread the remaining batter on top.
- Bake 45–55 minutes, until the edges are set and a toothpick comes out with moist crumbs. Cool completely in the pan before removing and slicing.
Notes
- To make egg-free brownies, use a powdered egg replacer: 2 tablespoons replacer mixed with 4 tablespoons water.
- Use a 1-to-1 gluten-free flour for a gluten-free version, or swap with all-purpose flour without adjustments.
- Any chocolate-covered caramel candy can be substituted for Rolos.
- Allow brownies to cool fully and chill if desired before slicing so they set properly.
Nutrition
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