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Salted Rolo Brownies

We know, we know . . . you are most welcome! These little squares of chocolatey, caramel-studded goodness are not only crazy-good, they have amazing powers. Give these to anyone and they will be eating out of your hand. Bake a batch for your boss and we guarantee you a raise! Boyfriend won’t commit? Children should clean their rooms? Here is your answer!

Salted Rolo Brownies

7 oz. butter (14 tbs.)
7 oz. dark chocolate (70% or higher), broken into small pieces
4½ oz. light muscovado sugar * (¾ cup packed)
4½ oz. caster sugar (½ cup plus 2 tbs.)
4 medium eggs
1 tsp. vanilla extract
4½ oz. all-purpose flour (scant 1 cup)
1 tbs. cocoa
4½ oz. Rolo candies, about 21 pieces, half chopped in half and half left whole

Heat the oven to 325°F. Grease an 8″ square baking pan and line with parchment paper.

Melt the butter and chocolate over a very low heat, stirring often, untl smooth. Set aside to cool a bit.

Beat together the sugars, eggs, and vanilla extract until pale and fluffy. (This takes a while.) Add the cooled chocolate, then sift in the flour and cocoa. Add the sea salt and fold in the half pieces of Rolos. Spread the batter into the prepared pan and press the whole Rolos into the surface. Bake for 25-30 minutes, until firm to the touch but still gooey in the middle. Leave to cool for 15 minutes, then lift out of the pan and cool completely on a wire rack. Cut into squares to serve.

*You may substitute dark brown sugar for the light muscovado sugar.

 

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