Rolo Brownie Cups.
You can have Rolo Brownie Cups using 12 ingredients and 7 steps. Here is how you cook that.
Ingredients of Rolo Brownie Cups
- You need 225 g of unsalted butter (melted).
- Prepare 400 g of dark brown muscavado sugar.
- You need 1 teaspoon of vanilla extract.
- It's 4 of large eggs.
- You need 225 g of plain flour.
- It's 130 g of cocoa powder (unsweetened).
- It's 100 g of dark chocolate (melted).
- It's 1 teaspoon of salt.
- It's 1/4 teaspoon of baking powder.
- You need 100 g of milk chocolate (melted).
- Prepare of Some chopped mixed nuts.
- You need 16 of Rolos.
Rolo Brownie Cups step by step
- 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..