Bite-sized Rolo Brownies

Posted on October 27, 2011 by thepintsizedmayo

Chocolate and caramel…a winning combo for enticing desserts. Although you could make this in a square pan, I feel like it’s more fun to make them miniature. Plus mini things are cuter, right? 😀

With LOVE from Texas,
The Pint-Sized Mayo

Bite-sized Rolo Brownies

Yields about 4.5 dozen mini cupcakes

Ingredients:

1 cup white granulated sugar, sifted
1 cup brown sugar, sifted
4 large eggs
1 cup (2 sticks) unsalted butter, melted
1.25 cups cocoa, sifted
2 teaspoons vanilla
1/2 cup all-purpose flour, sifted
1/2 teaspoon sea salt
1 (12 ounces) bag Rolo candy
5 ounces Ghirardelli 60% Cacao Bittersweet Chocolate Chips
5 tablespoons unsalted butter, straight out of the fridge

Directions:

Preheat the oven to 300°F, and spray a mini cupcake/muffin pan with non-stick spray. You can also use liners if you prefer (which I did – mostly because I was excited to use my new ones).

Sift the sugars in a medium sized bowl and set aside.

In a stand mixer bowl (or can use a large bowl and hand mixer if you don’t have a stand mixer), place the eggs and use whisk attachment. Beat them until they are light yellow and fluffy. Next add both sifted sugars and combine fully.

Add the butter, cocoa, vanilla, flour, and salt. Mix thoroughly.

Pour the batter into the prepared mini cupcake pan, and place a Rolo in the center and bake for 15 minutes in the preheated oven or until a toothpick inserted into the center of a mini cupcake comes out clean.

Allow the pan to cool for 5 minutes before removing them. (It’s ok if they deflate some…that’s to be expected.)

While you are cooking and cooling the brownie bites, you can make the chocolate topping. Place the chocolate chips and butter in a microwave safe bowl. Melt it in 30 second increments at 50% power until it is all melted and mixing in between the microwave heating sessions.