Rolo Chocolate Chip Blondies
You just have to take one look at this Rolo Chocolate Chip Blondies Recipe to know that it is going to be good. This chocolate recipe is the richest, gooiest and most decadent dessert recipes that you will have tried in a while. This sweet recipe is sure to be one of your new favorites!This dessert recipe has plenty of melted caramel, buttery soft dough and chocolate to please most anyone. And if all those ingredients weren't enough this chocolate recipe is then stuffed with Rolo candies, along with chocolate chips to satisfy any chocolate lovers cravings.Another bonus to this chocolate recipe is that it is made in one bowl, so less mess to clean up, and it's easy to make. You will have a hard time just having one!
Some of the ingredients you will need for this blondies recipe include melted unsalted butter, egg, packed brown sugar, vanilla extract, all-purpose flour, salt, semi-sweet chocolate chips, and unwrapped Rolo candies.
To start preheat the oven to 350 degrees Fahrenheit. Then line an 8-inch by 8-inch baking pan with some aluminum foil, and then spray with some non-stick cooking spray, and set aside. Then in a large, microwave-safe bowl, add some butter and heat till it melts. Then let the butter cool a bit, and add some egg, brown sugar, vanilla, and whisk until it is smooth. Then add the flour, salt, and stir until well combined. Then pour some of the batter onto a prepared baking pan, so that the bottom of the baking pan is completely covered. And set aside the remaining batter. Then place the Rolo candy's evenly in the pan so that each of the Rolos' is sitting on it's 'base' rather than laying on its side. Then drop the remaining batter overtop the Rolos in heaping rounded tablespoons. Then use a spatula to smooth the batter together. You probably will not have complete coverage, but that is okay because the batter will expand during baking, and grow together.
Bake for approximately 20 to 22 minutes, or until the top is set in the center and done, be sure not to overbake. A toothpick test is not reliable in this recipe because you will likely hit melted chocolate or caramel, but if you hit a patch of dough, then toothpick should come out clean, or with a few moist crumbs, but no blondie batter. Then put a pan on a wire rack to cool for at least 90 minutes before slicing and serving the blondies. Blondies will keep in an airtight container at room temperature for up to one week, or in the freezer for up to 6 months.
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