Monday, July 6, 2009

Rolo Brownies

These Rolo brownies are the best and great to share with a group (since they are far too dangerous to have sitting around the house). They are also best when they are still warm and served with a scoop of vanilla ice cream. My friend Kristen Scheer brought a version of these to a potluck we had at our home several months ago. Her original recipe came from the Pampered Chef, she had substituted pretzels for salted nuts. I took it a step further and removed the chocolate chips. Check out the original recipe Warm Nutty Caramel Brownies at the Pampered Chef web site.

Try out the brownie pan I suggested on June 29 and test out my version of this recipe.

Rolo Brownies

1 package (18-21 ounces) brownie mix (plus ingredients to make cake-like brownies)
¾ cup packed brown sugar, divided
1 cup chopped pretzels
5 rolls of Rolos, divided (about 40 pieces)

Preheat oven to 375°F. Grease Brownie tray. Combine brownie mix, water, oil, eggs and ¼ cup of the brown sugar; mix well. Pour batter into brownie pan, spreading evenly.

Chop pretzels. Combine half of the pretzels and remaining ½ cup brown sugar; sprinkle evenly over
brownie batter. Bake 20-22 minutes or until wooden pick inserted in center comes out clean.

Meanwhile, cut 16 caramels into quarters.

Remove brownies from oven and place on a cooling rack. Immediately press remaining 24 caramels evenly into brownie in four rows of six caramels each. Sprinkle quartered caramels and remaining pretzals over brownies. Cut into squares; serve warm with ice cream, if desired.

Recipe Credit: Arrion Rathsack, Kristen Scheer, and The Pampered Chef