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Before you jump to Rolo Brownie Cups recipe, you may want to read this short interesting healthy tips about Make Healthy Eating A Part of Your Day-To-Day Life.
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We hope you got insight from reading it, now let’s go back to rolo brownie cups recipe. You can have rolo brownie cups using 12 ingredients and 7 steps. Here is how you do it.
The ingredients needed to prepare Rolo Brownie Cups:
- Take 225 g unsalted butter (melted)
- Use 400 g dark brown muscavado sugar
- Get 1 teaspoon vanilla extract
- Use 4 large eggs
- You need 225 g plain flour
- Get 130 g cocoa powder (unsweetened)
- Prepare 100 g dark chocolate (melted)
- Use 1 teaspoon salt
- You need 1/4 teaspoon baking powder
- Prepare 100 g milk chocolate (melted)
- Take Some chopped mixed nuts
- Prepare 16 Rolos
Instructions to make Rolo Brownie Cups:
- Preheat your oven to 180°C/350°F/Gas Mark 4. Use a muffin tin. I had two 12 hole tins and filled 16 in total. Grease each hole with a tiny bit of butter.
- In a large bowl beat the sugar, butter and vanilla extract together until light and fluffy. Add the eggs one at a time, beating each one in until well combined as you go.
- Add the melted dark chocolate and fold this into the mixture.
- Sift in the flour, cocoa, salt and baking powder. Gently fold this into the mixture until well combined. You don’t really want to beat this in; you just want to get it absolutely combined so that there are no horrible bits of flour or cocoa left in.
- Spoon into the muffin tin holes about ¾ of the way up each one. Pop into the oven and bake for around 25-30 minutes. Take out of the oven, cool for 5 minutes and then take each one out of the muffin holes and cool on wire rack completely.
- When they are cool cut a hole in the top of each brownie big enough so that you can push a rolo into the centre. Do this and then “plug” the hole with the bit of brownie that you cut out.
- Melt the milk chocolate and add some chopped mixed nuts into it (as much as you like, but not so much as the chocolate won’t set again.) Put about a teaspoon onto the top of each brownie and spread it over. Pop into the fridge for about 30 minutes to set. Store in a tin in a cool, dry place.
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