Rolo’s were always the chocolate that you debated who’s have the last one. They were one of my favourite chocolates and sharing the last Rolo, I think not!
These brownies were created after the success of the last batch of Biscoff Biscuit Spread brownies that were a huge hit at my dinner party a few weeks ago. That recipe is here if you fancy baking it yourself.
Preparation: 15 minutes
Baking: 25 minutes
Ingredients:
- 300g milk chocolate
- 4 tbsp stork butter
- 25g galaxy chocolate drinking powder
- 100g caster sugar
- 100g plain flour
- 200g Lotus Biscuit Spread (half the jar)
- 3 eggs
- 3 packs of Rolo’s
Method:
- Add stork butter to a medium bowl. Break up the milk chocolate into small pieces, also adding to the bowl. Fill a saucepan with about a quarter full of warm water, then set the bowl on top so it rests on the rim of the pan, not touching the water.
- Put the saucepan on a low heat until the butter and chocolate has melted. After a few minutes turn off the heat, and let cool.
- Alternatively, cover the bowl loosely with clingfilm and put in the microwave for two minutes on a high setting. Be sure to stir every 30 seconds so it doesn’t burn. Leave the melted mixture to cool to room temperature.
- Whilst you wait for the chocolate to cool, heat the oven to 160C/conventional 180C/gas mark 4.
- Using a shallow 20 cm square tin, cut some nonstick baking paper, enough to cover the tin and set aside.
- In a separate bowl, crack 3 eggs into the caster sugar. Using an electric mixer max speed, whisk the eggs and sugar until they look thick and creamy like a milkshake. It shouldn’t take any longer than six minutes, don’t feel disheartened if it takes longer, it really depends on how powerful your mixer is.
- In a separate bowl, add the flour and cocoa powder by shifting through a sieve held over a medium bowl. Tap and shake the sieve so they run through together and you get rid of any lumps. Add this mix to the egg mixture and stir.
- When the chocolate is cooled, add to the eggy mouse, then gently fold together using a rubber spatula.
- Pour the mixture into the baking tin, scraping all the chocolate mixture from the bowl into the tin until it covers every area.
- Using a teaspoon add a spoonful of Lotus Biscoff Biscuit spread to the chocolate mix and spread around. If you prefer a swirly style go wild. I added dollops of it to the chocolate mix which gave it that gooey centre. It’ll have a really glossy look. Add a Rolo however you prefer to the tin and slightly cover with the mixture so they’re covered.
- Add the baking tin to the middle of the oven.
- I like to take the brownies out a few minutes before recommended cooking time so that there’s a slight wobble in the middle.
- Set aside and allow to cool before removing the baking sheet/brownie slab from the pan and cutting into squares.
The Cinnamum 