Description
Delightful and indulgent Rolo Blondies featuring a buttery, fudgy base studded with milk chocolate chips and Rolos, swirled with luscious caramel sauce for gooey, chocolate-caramel centers. Perfectly baked to achieve a slightly soft middle and crisp edges, these blondies are an irresistible treat for any sweet tooth.
Ingredients
Scale
Wet Ingredients
- 200 g unsalted butter, melted
- 3 medium eggs
- 1 tsp vanilla extract
- 100 g caramel sauce
Dry Ingredients
- 125 g white granulated sugar
- 125 g light brown sugar
- 275 g plain flour
- 1 tbsp cornflour
Add-ins
- 150 g milk chocolate chips
- 200 g Rolos (unwrapped and chopped)
Instructions
- Preheat Oven and Prepare Pan: Preheat your oven to 180ºC (160ºC fan). Line a 9×9 inch square baking tin with parchment paper, ensuring the edges extend for easy removal of the blondies after baking.
- Mix Butter and Sugars: In a large bowl, combine the melted unsalted butter with the white granulated sugar and light brown sugar. Beat well until the mixture is smooth and slightly creamy, fully incorporating the sugars with the butter.
- Add Eggs and Vanilla: Add the three medium eggs and 1 teaspoon of vanilla extract to the butter and sugar mixture. Beat again thoroughly until the mixture becomes smooth and homogenous.
- Add Dry Ingredients: Sift together the plain flour and cornflour, then gradually add to the wet mixture while beating. Mix until a thick blondie batter forms, being careful not to over mix.
- Incorporate Chocolate and Rolos: Fold in the milk chocolate chips and chopped Rolos evenly through the blondie batter to ensure every bite has delicious pockets of gooey chocolate-caramel.
- Transfer to Tin and Add Caramel Swirls: Pour the batter into the prepared tin, spreading it out evenly. Dollop spoonfuls of caramel sauce on top, then gently swirl the caramel through the batter using the tip of a knife for marbled effects.
- Bake the Blondies: Place the tin in the oven and bake for 25 to 30 minutes. The blondies are done when the edges are set and golden, but the center still has a slight wobble, ensuring a soft, fudgy texture.
- Cool and Optional Chilling: Allow the blondies to cool completely in the tin or transfer to a wire rack. For a firmer texture, optionally chill the blondies in the refrigerator for 2 or more hours before slicing.
- Serve and Enjoy: Slice into 16 squares and enjoy the rich, gooey, and indulgent Rolo Blondies as a perfect dessert or snack treat.
Notes
- These blondies are easy to make, fudgey, and packed with gooey chocolate-caramel centers thanks to the Rolos and caramel sauce.
- Chilling the blondies after baking helps them set up for cleaner slicing and a denser texture.
- Use parchment paper with overhang for easier removal from the baking tin.
- Watch carefully near the end of baking to avoid overcooking, which can dry out the blondies.
Nutrition
- Serving Size: 1 piece (approx. 9 cm square)
- Calories: 416 kcal
- Sugar: 30 g
- Sodium: 58 mg
- Fat: 22 g
- Saturated Fat: 11 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 50 g
- Fiber: 1 g
- Protein: 5 g
- Cholesterol: 64 mg
