Rolo Chocolate Blondies


Rolo Chocolate Blondies

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!

Rolo Chocolate Blondies

Top tips:

  • 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

Rolo Chocolate Blondies



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)


  1. Preheat the oven to 180C (350F) and line a brownie or rectangular tin (approx 15cm x 10cm)
  2. In a bowl melt the butter and then add the sugars and egg and mix together until smooth and there are no lumps
  3. Add the remaining ingredients and mix until fully combined
  4. 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
  5. Allow to cool and then cut into squares, perfect with a cup of tea or glass of milk!


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