I seem to be on a bit of a chocolate caramel kick at the moment. While working on the Chocolate Caramel Cookie Cups, I came up with the idea to do Rolo brownies.
Years ago, I made brownies with peppermint patties in the middle. I knew that was the recipe I wanted to tweak, so I did a little online searching and found Hershey's Sensational Peppermint Pattie Brownies. The brownies in this recipe are rich and dense, perfect for supporting the candy in the middle.
I gathered the ingredients, the only changes I made were replacing the peppermint patties with Rolos and using some homemade caramel sauce as a drizzle on top.
The brownies whipped up quickly. I poured half the batter into the 9x13x2 inch pan and then layered the Rolos. I lined them up, alternating right side up and upside down to get as many in as I could. I used two 12oz bags of Rolos with about 8 leftover.
I didn't go all the way to the edges with the candy because I wanted the brownies to fill in around the edges and keep the candy on the inside only.
I poured the rest of the batter on top and carefully spread it, trying to not move the Rolos around too much.
I baked them for 50 minutes. The recipe calls for 50-55 minutes, I always bake brownies a little less so they're soft and a bit fudgy.
There was homemade caramel left over from my last baking experiment and I heated it up until it was the right consistency. Then, using a fork, I drizzled the caramel over the brownies.
I thought that I was done, when I saw the last few Rolos left over. I came up with the idea of taking each candy and cutting it in 6 pieces.
While the brownies were still hot, I sprinkled the pieces of Rolo all over the top.
Because the brownies were hot, the candy melted a bit more into little rivers of caramel oozing out of the chocolate.
These amazing brownies came out as gooey, chocolatey, caramely bites of awesomeness!
I am now trying to come up with more recipes using Rolos. They melted beautifully and the possibilities are endless.
