I’m a massive brownies fan but never really tried blondies, I mean what’s the point if they don’t have chocolate right!? Well I decided to branch out and try out some blondies and added some rolos for a chocolate caramel hit.
These rolo brownies were super easy to make, require just one bowl which means less washing up and you don’t even need a mixer so you can just whip up a batch super quickly!
- You can substitute the rolos for any chocolate of choice
- Make sure that the chocolate isn’t too small as it will melt and just burn
- Don’t overcook your brownies, as soon as they look like they’re getting a crispy top take them out of the oven. They tend to continue cooking when you take them out and they’re also brownies so should be gooey in the middle
- They keep really well for up to a week (that’s if you have any left after a day!!) so pop them in a tin to keep them fresh
Makes 16 rolo blondies
115g (4oz) butter
150g (7oz) soft light brown sugar
50G (2oz) caster sugar
1 large egg
1 tsp vanilla extract
200g rolos (approx 4 packets)
- Preheat the oven to 180C (350F) and line a brownie or rectangular tin (approx 15cm x 10cm)
- In a bowl melt the butter and then add the sugars and egg and mix together until smooth and there are no lumps
- Add the remaining ingredients and mix until fully combined
- Pour the mixture into the tin and cook for 20-25 minutes until the top begins to form a crust, the centre should be slightly gooey
- Allow to cool and then cut into squares, perfect with a cup of tea or glass of milk!