Rolo Brownies
Servings 12 brownies
Ingredients
- 130 g Gluten Free Plain Flour
- 30 g Cacao Powder
- 200 g Dark Chocolate
- 175 g Unsalted Butter
- 1 tsp Vanilla Extract
- 3 Eggs
- 325 g Caster Sugar
- 7 Packets of Rolo's
- 100 g Chocolate Chips Milk or Dark
- Caramel Sauce
Instructions
- Preheat the oven to 170 degrees, 325F, gas mark 3. Line a brownie tin with greaseproof paper.
- Put the eggs and sugar in a bowl and use an electric whisk to whisk together until the mixture is pale and has doubled.
- Put the chocolate and butter in a heatproof bowl over a saucepan of simmering water leave until all melted and leave to cool.
- Once the chocolate mixture has cooled, pour half into the egg mixture then incorporate. Once incorporated, add the remaining chocolate mixture..
- Once the egg and chocolate is all incorporated add the plain flour, vanilla extract and cacao powder and folder these in until all incorporated.
- Add in the chocolate chips and 2 packets of rolos and fold these into the mixture.
- Pour half the mixture into the tin and spread it out. Then add some whole rolos and some caramel sauce to the top of that mixture then pour the rest of the mixture on top of the rolos and caramel sauce and spread it out,
- Add some whole rolos to the top. Bake in the oven for 30 minutes or until flaky on the top but still soft in the centre.
- Once, the brownies are cooked remove from the oven and leave to cool in the tin for five minutes then transfer to a cooling rack to cool fully.
- Once cooled, drizzle some more caramel sauce over the top of the brownies and take some more rolos and add them to the top of the brownies. Cut up and enjoy