Rolo Caramel Blondies: a deliciously fudgy blondie with Rolo’s and homemade caramel on top ❤
Hello Bakers! You all loved my last blondie recipe so much I decided to make and share another one. This recipe is similar to the delicious Biscoff Blondies that I posted a couple of weeks ago but inspired this time by Rolos…. because who doesn’t love Rolos with extra caramel on top?! I’ve used a homemade caramel sauce to swirl into the blondie batter and it is so good I’d always recommend making your own. Plus you can keep the spare caramel sauce to enjoy with ice cream or drizzled over a yummy sponge cake!!
The recipe I’ve used for the homemade caramel sauce is based on a BBC Good Food recipe. I’ve altered it from using caster to granulated sugar and halved the quantities because I didn’t need a huge amount. You can of course make double and enjoy it for longer but to make the blondies you won’t need it all. I’ve swirled the caramel straight into the blondies because Rolos are full of caramel and this just made sense to me to add more caramel in!! Whole Rolos have also been pushed into the blondie batter before baking and because the batter rises a little they are concealed and become a hidden delight.
I mean who wouldn’t want to bite into a gooey blondie and find a delicious Rolo in the middle… utter blondie heaven!! Like my previous recipe the edges of the blondies are more cakey in texture but the centres are gooey and fudgy and oh so scrummy! You can see they’re denser in the middle which is what makes them so moorish and tempting to eat. You can bake them more towards the 30 minute guide for a more gooey centre just remember to leave them to cool in the tin for even longer otherwise you will end up with a puddle…. a yummy puddle but I’m sure you’d prefer an actual blondie. You’ll know they’re baked when you still have a slight wobble in the middle.
Once baked more homemade caramel and Mini Rolos are added on top to make these Rolo Caramel Blondies really super tasty and soooo tempting!! If you put them on whilst still a little warm the Mini Rolos melt slightly into the top…. oooh yes!! Slice the blondies up when cooled so you get a nice clean cut, and it’s easier to cut when cooler too. I would definitely recommend warming them up in the microwave for 20 seconds before eating, they taste even better warm … only drooling a little on my keyboard I promise…. ha!
This recipe is definitely one you need to try. The flavours of the light brown sugar shine alongside the caramel notes and create this utterly delicious blondie. These Rolo Caramel Blondies are everything you could ever need or want in a blondie, some might call them practically perfect in every way! ❤ You won’t be disappointed and neither will anyone you choose to share them with.
I’ve loved baking and enjoying these Rolo Caramel Blondies!! I hope you love them as much as I do. Grab the recipe below baking friends …
- 250g unsalted butter, melted
- 150g light brown sugar
- 150g caster sugar
- 2 medium eggs
- 1 tsp vanilla extract
- 300g plain flour
- 1/4 tsp baking powder
- 4 tbsp Homemade caramel or shop bought
- 3 tubes of Rolos
- Extra Mini Rolos for the topping (optional)
- Extra 2 tbsp Homemade caramel for topping (optional)
For the caramel:
- 125g granulated sugar
- 75ml double cream
- 25g unsalted butter
- To make the caramel; tip the sugar into a large frying pan with 2 tbsp water. Heat on medium until the sugar has dissolved. Turn up the heat and allow to bubble for 5 minutes or until it turns a golden colour. Take off the heat and stir in the cream and butter. Be careful as it will bubble and fizz. Stir well and then set aside until needed.
- Preheat the oven to 170C fan/ 190C/Gas Mark 5. Line a 9 inch by 9 inch baking tin with baking paper and set aside.
- Whisk both the sugars into the melted butter until combined. Add in the eggs and vanilla and mix again.
- Fold through the flour and baking powder making sure no pockets of flour are left.
- Tip into the baking tin and press down so the mix is evenly spread in the tin. It will be thick and glossy by this point. Drizzle over the caramel and then swirl this into the batter with a skewer.
- Press the Rolos into the blondie batter, I used 16 Rolos and evenly spaced them out.
- Bake for 30 – 40 minutes or until starting to turn golden on the outside. The blondies should still have a slight wobble in the centre when baked.
- Leave to cool in the tin for 10 minutes before transferring to a cooling rack. Drizzle over more caramel and decorate with Mini Rolos. Cut into either 9 large squares or 16 smaller ones. Enjoy!
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