The BEST Rolo Brownies Recipe

Preheat oven to 325 degrees F. 

Line an 8” x 8” baking pan with parchment paper and spray well with non-stick cooking spray. Set aside. 

In a large microwave-safe bowl, place butter and chopped Baker’s chocolate into microwave and heat on high for 1 minute. Remove from microwave and stir well. If not fully melted, continue to heat in 30-second intervals (stirring after each 30 seconds) until fully melted. You want this melted but not very hot. 

Stir granulated sugar and light brown sugar into the melted chocolate mixture. All of the mixingfor these brownies should be done by hand with a spatula and not mixed with an electric mixer. Using an electric mixer or overbeating will result in a cake-texture brownie, not fudgy. 

Stir in eggs, one at a time, until fully mixed in. 

Stir in vanilla extract.

Stir in flour and salt just until fully combined (do not overmix).

Stir in milk chocolate chips. 

Using a spatula, pour half the brownie mixture into the prepared baking dish. 

Evenly place 49 Rolos on first layer of brownie batter. 

Use spatula to pour remaining brownie batter evenly over Rolo layer. 

Place in oven and bake for 60 to 65 minutes. Brownies are done when sides and middle of top of brownies looks set (has slightly risen).

Let brownies cool completely (in baking tray) before frosting. 

Ganache Topping: In a medium microwave-safe bowl, melt Baker’s chocolate and butter for one minute in microwave on high. Stir well after the first minute. If chocolate hasn’t completely melted yet, continue to heat in 30-second intervals (stirring after each 30 seconds) until fully melted. 

Pour ganache topping evenly over cooled brownies (still in baking tray). 

Place baking pan of brownies in fridge for at least 3 hours (or overnight) to let chill. These brownies are extremely fudgy so they need several hours to chill in fridge to be able to hold their shape when cutting. 

Remove chilled brownies from the fridge and cut into 16 squares.