Rolo Brownie Bites

Rolo Brownie Bites

Lists are a very important part of my life.  They keep me on track and help me remember the important things everyday that I must do.  When I head to the grocery store I am always in a hurry. Always.  Without a list I forget the important things like eggs or bread and get distracted by things like candy.

As I was meandering through the grocery store the other day, I spotted Mini-Rolo candies.  Of course I threw them in the cart even though they were not on the list.  I mean who can resist chocolate wrapped caramels in mini form?  Certainly not me!

As I put the groceries up and opened the Rolos and ate a couple.   I ate a few more and a few more and realized I shouldn’t just stand in the kitchen mindlessly eating a whole bag of Rolos!  So I baked brownies stuffed them with Rolos  in the mini-muffin tin so I could eat more or I mean share them with the boys. Right? Right!

A few weeks back we attended the FFA Work Auction where they auction off kids for 8 hours of labor to raise money for the local FFA chapter.  I bought my niece and she’s here to help me today.  We are going to do some heavy house cleaning.  My boys are way more excited to go help Dad than to help me with house cleaning so I am going to appreciate the help!

I hope you all have a wonderful weekend and if you happen to be making a sweet treat, you must try these little brownies!


 Rolo Brownie Bites

adapted from Hershey’s


  • non-stick cooking spray
  • 1/2 cup butter, melted
  • 1 cup sugar
  • 2 eggs
  • 2 teaspoons vanilla extract
  • 1/2 cup all purpose flour
  • 1/2 cup cocoa powder
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt
  • 30 mini Rolo candies

Cooking Directions:

Preheat oven to 350 degrees° F.

Spray a mini-muffin tin with non-stick cooking spray.

In a large bowl add melted butter and stir in sugar.  Beat in eggs and vanilla.  Add flour, cocoa powder, baking powder, and salt, stirring until well combined.

Spoon into muffin tin about 3/4 full.  Press 1 mini Rolo into each cup.

Bake for 12-15 minutes.  Cool in tin for 5 minutes and remove to a wire rack to cool completely.




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