Rolo Chocolate Chip Blondies Recipe

Instructions

1. Preheat the Oven: Preheat your oven to 350°F (175°C). Grease or line an 8×8-inch baking pan with parchment paper for easy removal of the blondies after baking.
2. Mix the Wet Ingredients: In a large bowl, combine 1/2 cup of melted unsalted butter and 1 cup of light brown sugar. Whisk until the mixture is smooth and glossy, about 2 minutes.
3. Add the Egg and Vanilla: Beat in 1 large egg and 1 tablespoon of vanilla extract until fully incorporated. This step ensures that the blondie batter is creamy and well-mixed.
4. Incorporate the Dry Ingredients: Stir in 1 cup of all-purpose flour and 1/2 teaspoon of salt. Mix just until the ingredients are combined—be careful not to overmix, as this can affect the texture of the blondies.
5. Fold in the Chocolate Chips: Gently fold in 3/4 cup of semi-sweet chocolate chips. This will give the blondies their delicious chocolatey texture.
6. Prepare the Pan: Spread half of the blondie batter into the prepared baking pan, smoothing the top with a spatula. Press the halved Rolo candies evenly over the batter, ensuring each piece gets a gooey caramel surprise in every bite.
7. Top with Remaining Batter: Carefully spoon the remaining batter on top of the Rolos, spreading it evenly to cover them completely. Be gentle to avoid disturbing the Rolo candies underneath.
8. Bake the Blondies: Bake for 22–25 minutes, or until the edges are set and golden, and the center is just barely jiggly. You can test doneness by inserting a toothpick into the center—it should come out with a few moist crumbs but no wet batter.
9. Cool and Slice: Allow the blondies to cool in the pan for at least 1 hour before slicing them into squares. This helps the caramel inside the Rolos set, making them easier to cut and enjoy.

Serving & Storage Tips