Ingredients:

  • 1/2 cup (113g) unsalted butter, melted
  • 1 cup (200g) granulated sugar
  • 2 large eggs (100g)
  • 1 tsp (5ml) vanilla extract
  • 1/3 cup (30g) unsweetened cocoa powder
  • 1/2 cup (65g) all-purpose flour
  • 1/4 tsp (1.5g) salt
  • 1 cup (200g) Rolo candies
  • 1/2 cup (85g) semi-sweet chocolate chips

Instructions:

  1. Preheat your oven to 350°F (175°C). Line an 8x8 inch baking pan with parchment paper, leaving an overhang on the sides.
  2. Whisk the melted butter and sugar together until combined. Add the eggs and vanilla, beating vigorously by hand for about 60 seconds to create a crackly crust.
  3. Fold in the cocoa powder, flour, and salt just until no white streaks remain; do not overmix.
  4. Stir in the chocolate chips and gently fold in the Rolo candies. Spread the batter into the pan and press a few extra Rolos into the top, ensuring they are slightly submerged.
  5. Bake for 22–24 minutes until the edges are set and the center has a slight, soft jiggle.
  6. Allow brownies to cool completely in the pan for at least 30 minutes. For the sharpest edges, chill in the fridge for 1 hour before slicing.