RECIPE
The Best Rolo Brownie Recipe
What’s chewy, gooey and extremely chocolatey?
Rolo® brownies, of course! Enjoy these with friends over a cup of coffee.
18 November, 2025
Shiny on top and studded with melty pockets of caramel, our dark and decadent Rolo® brownies are pure brownie bliss! Whether you keep them classic or throw in a few extras like crunchy nuts, these brownies are always a hit. They’re very simple to prepare and can be mixed up in a hurry, so grab a mixing bowl and your favourite spatula, and let’s get baking.
Don’t make this your last Rolo® recipe! We’ve got plenty more to choose from. Try our soft, oozy and chewy Rolo® Cookies or dive into the easiest No-Bake Rolo® Cheesecake around! If you’re in the mood for something with a bit more zest to it, try our Aero® Orange Chocolate Cookie recipe.
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Our Fudgy Rolo Brownie Recipe
Rolo® brownies are a sublime mix of rich dark chocolate and cocoa flavours balanced with smooth milk chocolate and creamy Rolo® caramel.
Rolo Brownie Variations
For a rich mocha adult twist, add a tablespoon of Nescafé Gold Blend Instant Espresso to your mixture. For a fun rocky road twist, fold in 50g of toasted nuts, then add a tablespoon of mini marshmallows on top of the brownie for the last five minutes of baking. If peanut butter is your thing, dot 8-10 teaspoons on top of the mixture before baking and create swirls with a fork or wooden skewer. Need it gluten-free? This recipe works just as well with gluten-free flour as it does with plain.
Looking for even more Nestlé-inspired brownie recipes? Head over to our Brownie Recipes article and discover more varieties with unique flavour
You will need
- 20cm square brownie tin
- Baking paper
- Palette knife (optional)
Ingredients
- 180g buttery baking spread
- 200g light soft brown sugar
- 3 large eggs, ideally at room temperature
- 60g cocoa powder
- 2 tsp vanilla extract
- 120g plain flour
- 1 tsp baking powder
- 100g dark chocolate, chopped
- 4 x 41g Rolo® packs (32 pieces)
Rolo® Milk Chocolate & Toffee Tube 4 Pack Multipack 166.4g
Each brownie typically contains:
of an adult’s Reference Intake (RI)*
Energy per 100g: 1992kJ/477kcal
Method
- Pop your Rolo®s into the freezer an hour before baking.
- Preheat your oven to 180°C/160°C fan/gas 4. Line a 20cm square tin with baking paper, letting the edges overhang to make the brownies easy to remove.
- Add the buttery baking spread to a heatproof bowl and melt in the microwave, first for 30 seconds and then in 15-second bursts, stirring between each burst and taking care to wear oven gloves if necessary as the bowl heats up. Stir until smooth, add the sugar then mix to combine. Heat for another minute in 30 second bursts stirring between each burst. When the mixture is heated through, remove it from the microwave, whisk to combine and set aside to cool a little.
- Meanwhile, in a separate bowl, whisk the eggs, cocoa powder and vanilla until combined. Slowly add the warm buttery sugar mixture and whisk until glossy.
- Sift in the flour and baking powder then add the chopped chocolate and half the Rolo®s, and fold with a silicone spatula – or the edge of a metal dessertspoon – until no dry flour remains, being careful not to overmix. This mixture will resemble thick but pourable cake mixture.
- Pour the mixture into the tin, then spread evenly using either a palette knife or the back of the spoon. Top with the remaining Rolo®s and press them down lightly.
- Bake for 30-35 minutes. A cocktail stick inserted in the centre should come out clean, or with a few moist crumbs, rather than being gooey.
- Let the brownies cool in the tin before slicing them into squares.
Top Tips
Melting the butter and sugar together, rather than whisking them, ensures a fudgy brownie with a shiny top. We also recommend freezing the Rolo®s before baking to help them hold their shape and stops the caramel from leaking out as they bake.
Questions?
Brownies typically take 30-35 minutes to bake but it is still best to check with a cocktail stick, skewer or cake tester. A cocktail stick inserted in the centre of the brownie should come out clean, or with a few moist crumbs, rather than gooey. It’s better to slightly undercook your brownies to get a fudgy texture rather than overcook them, which results in drier, more cakey brownies.
Store your brownies in an airtight container. If you like your brownies more cakey, store them at room temperature. If you’d like them more fudgy, store them in the fridge, as the cold helps the fat and the melted chocolate solidify.
In an airtight container, your brownies will last for up to five days.
Sure thing! Brownies freeze incredibly well. Simply pop them into an airtight container and freeze them for up to three months. To serve, defrost at room temperature. You can also warm the brownies in the microwave and serve with a scoop of ice cream. Yum!
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