Try this Rolo Brownies recipe, or contribute your own.
Suggest a better descriptionPreheat oven to 350. Line an 8 x 8 pan with foil, leaving extra foil to overhang the sides of the pan.
Cut the rolos in half and set aside.
Melt the chocolate and butter in a heatproof bowl set over a saucepan of simmering water, stirring occasionally. Remove from the heat and allow to cool.
When cool, whisk in the sugar and vanilla extract. Whisk in the eggs, one at a time, until the mixture is shiny. Sift the flour, baking powder, and salt into the chocolate mixture and stir to combine. Spoon the mixture into the prepared pan. Place the rolo haves over the top, bearing in mind that the cooked brownies will be cut into bite-sized pieces, so the closer the rolos, the better.
Bake the brownies for 035 mins or until just set in the middle. Using the overhanging foil as handles, lift the brownies out of the pan and leave to cool on a wire rack. When completely cool, cut the brownies into bite-size piece and freeze the pieces for up to 2 months in an airtight container.
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Serving Size: 1 Serving (7g) | ||
Recipe Makes: 96 Servings | ||
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Calories: 32 | ||
Calories from Fat: 23 (72%) | ||
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Amt Per Serving | % DV | |
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Total Fat 2.6g | 3 % | |
Saturated Fat 1.5g | 8 % | |
Monounsaturated Fat 0.7g | ||
Polyunsanturated Fat 0.1g | ||
Cholesterol 13.9mg | 4 % | |
Sodium 16.9mg | 1 % | |
Potassium 10.6mg | 0 % | |
Total Carbohydrate 2g | 1 % | |
Dietary Fiber 0.1g | 1 % | |
Sugars, other 1.8g | ||
Protein 0.5g | 1 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 32
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