Rolo millionaire brownies

Anina's Recipes
8 - 10 servings Prep: 25 mins, Cooking: 30 mins By The Kate Tin
Tap for method
Tap for method

Ingredients (10)

320 g shortbread biscuits
200 g dark chocolate — chopped
150 g butter — unsalted
2 tsp vanilla — paste or extract
150 g castor sugar
3 eggs — beaten
75 g flour — plain
2 Tbs cocoa powder
1 tsp salt
1 chocolate — Rolo bar
Tap for ingredients
Tap for ingredients

Method:

Preheat the oven to 180°C.

Line a 20cm square baking tin with baking paper and grease it with some melted butter.

Blitz the biscuits and press it into the tray to make a base.

Melt the chopped chocolate, butter and vanilla together in a heatproof bowl set over a saucepan of barely simmering water, make sure the surface of the water does not touch the bowl. Once melted, remove from the heat and stir in the sugar, then leave to cool for a few minutes. 

Beat in the eggs, then sift in the flour, cocoa and salt and fold in until the mixture is smooth and glossy. Break Rolo pieces into your brownie mix and combine that gently.

Pour the mixture over the biscuit base and level the top. Bake in the oven for 25 minutes or until the top starts to crack but the centre remains gooey. Turn off the oven and leave the brownies inside for a further 5 minutes before removing.

Leave to cool completely in the tin. Pop some leftover pieces of Rolo over the top of the brownies.

Follow The Kate Tin on Instagram @thekatetin.

To receive quick and convenient weekday recipes, join our Easy Weekday Meals mailing list, and for up-to-date trending food, restaurant and wine news subscribe to our Editor’s Weekly newsletter.



Related Recipes

Next Post

Leave a Reply

Your email address will not be published. Required fields are marked *

Food24 Team Loves

Newsletter

Get weekly access to our best recipes, tips and tricks

Sign Up

Login to your account below

Fill the forms below to register

Subscribe to Newsletter

Retrieve your password

Please enter your username or email address to reset your password.