If I crave something sweet it usually involves caramel, or chocolate and caramel. Admittedly I use have a jar of homemade caramel in my fridge. I know….It can be a problem, but there is nothing better than stirring it into hot coffee. I have tried brownie recipes before that involve a layer of caramel but it always seems to disappear and I had an idea of folding these delicious little nuggets into the batter; more of an experiment than anything to see if they would totally melt or not. These are the things that keep me up at night; recipe ideas that swirl in my head; will a Rolo candy melt into brownies or not. Weirdness factor 10 out of 10 I’m aware. But this is when I usually get my best ideas; laying in bed at night pondering life’s mysteries.
So you know I HAD to try it out. Oh my….they retain their shape and that little bit of chewy goodness is divine when married with a fudgy brownie. This recipe is great if you like fudgy brownies; feel free to experiment and fold in other things like toasted walnuts or dried cherries if you want to play around and eliminate the Rolo candies. It’s a great base recipe if you need brownies for a crowd. If you want an 8×8 pan instead; just cut the recipe in half.
Rolo Fudgy Brownies
1 Cup all purpose- flour
1/2 Cup Dutch process cocoa powder [I used Hershey’s extra dark]
1 3/4 tsp. kosher salt
1 3/4 Cup granulated sugar
1/2 Cup dark brown sugar, packed
6 large eggs, room temperature
2 1/2 tsp. vanilla
1 1/4 Cup unsalted butter
8 oz. 60 % bittersweet chocolate
2 oz. milk chocolate
2 Tbsp. sunflower, grapeseed, or vegetable oil
10 oz. unwrapped Rolo candies, divided
- Preheat the oven to 350° F degrees.
- Save the butter wrappers and use to grease all sides and bottom of 9×13 inch pan. Line the pan with parchment paper across the width of the pan leaving at least 2 inches of overhang.
- In a bowl whisk together the flour, cocoa, and salt, set aside.
- In a heat proof bowl place the chocolate(s), butter and oil and place over a pot of simmering water and stir until melted, then remove from the heat while you proceed with the next steps.
- In a stand mixer bowl place the eggs and the sugars; being careful to hand sift through the brown sugar to catch and smash any lumps of brown sugar. Using the paddle attachment, on high mix the eggs and sugars until the mixture has become creamy looking; about 3-5 minutes. Add in the vanilla. Stop the mixer and pour in the melted chocolate/butter-oil mixture.
- Remove the bowl from the mixer and fold in the flour mixture until just combined. Fold in 5 oz. (half of your Rolo candies).
- Pour the brownie batter into the prepared pan and smooth out so batter is level. Set the timer for 13 minutes and bake the brownies. While the brownies are baking take the other half of the reserved Rolo candies and cut half of them in half; (cutting from the top down); keeping the other 2.5 oz. whole.
- After 13 minutes, remove the pan from the oven and sprinkle over the reserved 5 oz. of Rolo candies; randomly scattering over the top so you have both the full and half cut candies on top of the partially baked brownies. Immediately return the brownies to the oven and continue to bake about 25 minutes more; but checking them after 20 minutes to ensure they don’t overbake. Test with a wooden skewer and remove when you have moist crumbs.
- Allow the pan of brownies to cool completely over a wire rack. Once cooled; cut into squares.
recipe slightly adapted from Gimme Some Oven
2 1/2 Cup cake flour
1 1/4 tsp. baking powder
1/4 tsp. baking soda
1 tsp. kosher salt
1 3/4 Cups sugar, divided (use 1/4Cup for egg whites)
3 egg whites, room temp
pinch of cream of tartar
6 egg yolks, room temp
10 Tbsp. unsalted butter, melted and cooled to sl. warm
1 Tbsp. vanilla
3 Tbsp. vegetable oil
1/2 Cup golden rum
Spray a Bundt pan liberally with nonstick baking spray or butter. Add in a few tablespoons of sugar and coat the pan until the entire pan is coated; ensuring that you also get the middle core.
In a bowl combine the dry ingredients; including 1 1/2 cups sugar and whisk; set aside.
In a stand mixer bowl with the whisk attachment (make sure it is super clean) place the 3 egg whites and a pinch of cream of tartar and whisk until starts to get foamy. Gradually start adding the remaining1/4 cup of sugar about a tablespoon at a time until they reach stiff peaks. Scrape out the whipped egg whites into a medium bowl.
In the same mixer bowl (no need to clean) place the dry ingredients. In a separate bowl whisk together the egg yolks, buttermilk, oil, vanilla, rum, and melted butter. Pour in the egg mixture on medium low speed and mix for about 15 seconds. Stop the mixer and scrape the bottom and sides of the bowl and mix again for 15 seconds until combined. Stop the mixer and fold in 1/3 of the egg whipped egg whites to lighten the batter. Add in the rest of the whipped egg whites and gently fold through to combine. Pour the batter into the prepared Bundt pan and spread even on top. Bake in the center of the oven for about 40 minutes or until when a wooden skewer returns with moist crumbs.
While the cake is baking, make the butter rum syrup.
Remove the cake from the oven and let cool over a wire rack for a few minutes. Poke the cake all over with a long wooden skewer and then pour over 1/2 of the rum syrup. Let the cake rest for 30 minutes, then invert the cake a slowly pour over the remaining syrup and allow to soak in before serving. Cover any unfinished cake and leave at room temp so the cake does not dry out.
Butter Rum Syrup:
1/4 Cup water
1 Cup sugar
1/2 (1 stick unsalted butter)
6 Tbsp. rum (I used 3 Tbsp. Golden Rum and 3 Tbsp. Meyers dark rum)
In a small saucepan place the water and sugar and heat until sugar starts to dissolve; a few minutes. Add in the butter and heat until boiling; and continue to boil for 5 minutes. Remove from the heat and add in the rum and stir.
Sometimes you make something so simple that even you are surprised how tasty it is. This is the case of these little morsels. I made them for a party I catered which I made several mini desserts. It was a Fiesta themed party so I made these Pastelitas with sweetened cream cheese and guava paste. The flaky dough is something that comes together really quickly in a food processor or even in a large bowl if you don’t have one. They turn out flaky and the tang of the guava with the sweetened cream cheese pair really well together. I’m lucky that I live near some Hispanic markets and guava paste is readily available. If you have a Chinese grocery store too most often you can find the guava paste as well. I had some leftover dough so I also played around and made another version with fig jam and bleu cheese crumbles.
8 oz. unsalted butter, room temp
4 oz. cream cheese, room temp
1/4 Cup heavy cream
1 1/2 Cups + 2 Tbsp. all purpose flour
1/2 tsp. kosher salt
In a food processor place the butter, cream cheese and cream and pulse to combine. Add in the flour and salter and process until it just comes together into a ball. Dump the dough out onto a large piece of plastic wrap and cut into two equal pieces. Wrap each into a flat disc and chill for at least 30 minutes. While the dough is chilling; prepare the filling as below.
Working with one piece at a time, roll out to approx. 1/8 inch thick onto a lightly floured board. Cut into circles using a 3 1/2 inch fluted cutter. One one side place a small amount of cream cheese and top with a small amount of guava paste onto top; using a finger dipped in water to smush the paste down slightly into the cream cheese. Dip a finger into water run around the opposite edge of the pastry to help secure the edge when folded over. Fold over the pastry and crimp with a work dipped in flour. Pierce the top with a floured fork and brush with egg wash. Assemble a tray full then chill for 30 minutes before baking. Note: you can assemble these and freeze in a ziplock bag unbaked and bake off as desired.
8 oz. cream cheese, softened
2 Tbsp. granulated sugar
3/4 tsp. vanilla
In a small bowl place the cream cheese and microwave a few seconds until soft. Mix in the sugar and vanilla and combine. Place in a pastry bag if desired for assembly.
7 oz. store bought Guava paste
2-3 tsp. water
Cut the guava paste into small cubes and place in a small bowl with the water and microwave about 10 seconds at a time and still until smooth. Let cool and place in a pastry bag for assembly.
one egg lightly beaten with 1 tablespoon water.
Bake the pastries in a 375° F preheated oven until very light golden brown. Let cool and then dust with powdered sugar.
FYI- here’s a picture of my fig, chopped walnut, and bleu cheese version. Just combine a dark fig jam with some finely chopped walnuts and top with some blue cheese. Fold over and crimp in the same manner; brushing with egg wash and chill, then bake.