Chewy, chocolatey, rich, decadent Rolo brownies. First off, these brownies are not totally made from scratch. As you’ll notice from my extensive (ahem) recipe list of desserts made from scratch, baking has not always been my favorite pastime. I am getting back into it, albeit very sloooowly. In the meantime, I am all about quick and easy desserts.
So, I made Rolo brownies. Only a few ingredients; Ghirardelli Brownie Mix, water, vegetable oil, an egg and Rolos. Pretty Easy huh?
Make the brownie batter according to the package on the box. Pour the batter into a well greased 8×8 baking dish.
Count out 16 Rolos and unwrap them. Push them into the batter at even intervals. It is ok if they don’t go all the way into the batter, they will melt as the brownies bake.
Cook the batter according to the directions on the package. I typically cut the cooking time by about 1-2 minutes because I like extra gooey brownies. I cooked these brownies for 38 minutes.
Eat some Rolos while you wait. This isn’t mandatory, but sure does makes waiting better.
Let cool, cut and serve. For some extra deliciousness, serve with vanilla bean ice cream.
- Ghirardelli Brownie Mix Ghirardelli Chocolate Double Chocolate Brownie Mix 18-oz
- 16 Rolos Rolo 4 Pack - 208g
Preheat oven to 325 degrees (according to the package).
Make the brownie batter according to the package on the box. Pour the batter into a well greased 8x8 baking dish.
Count out 16 Rolos and unwrap them. Push them into the batter - it's ok if they don't go all the way down, they will melt as the brownies bake.
Cook according to the directions on the package. Let cool, cut and serve.
How do you like to doctor your store bought brownie mix? Do you prefer to make it from scratch?