(Just to note, the original recipe for this is from Aninas Recipes on food24.com and is called Rolo Centred Choc Brownies, but despite best efforts the Rolos in mine cannot be said to be centred, so I feel it only honest to drop the “centred”.) I was also very tempted to call them “Rejection Rolo Brownies” as the baking process (and delicious end-product!) was very therapeutic for relationship hiccups, and also because they are a useful Plan B when your original Mothers Day gift to your mom is rejected.
I followed the recipe almost exactly (changed the cocoa and the sugar). The main reason I’ve added a version to my blog because I’ve included a few extra details and a few more photos to help fellow kitchen adventurers with the process.
¾ cup brown sugar (Mom likes sweet things, so I was very generous with the sugar, tending more to 1 cup, but not quite)
½ cup cocoa powder (Mom doesn’t enjoy the bitterness of dark cocoa or a large amount of cocoa, so I reduced the original by half)
5 ml vanilla essence
½ cup of flour
2 rolls Rolo (there are 10 in a roll)
1.5l microwave proof bowl
- Put your oven shelf on the bottom half of the oven, and preheat the oven to 190C (374F).
- Spray the muffin tin well with non-stick spray (I obviously “missed” two of the cups in some way, as two of the brownies stuck a bit)
- Combine the margarine, sugar, cocoa and salt in the microwave bowl, and cook on 100% until the margarine is melted (About 1 minute 20 seconds in our 1000W microwave).
- With the whisk, gently stir the ingredients together until well mixed. (The recipe says the batter should be warm not hot, and to leave it to stand for a bit if hot. After the gentle stirring mine was just warm, so there was no need to let it stand to cool.)
- Add the vanilla essence and mix through.
- Add the eggs and mix thoroughly. (A little more vigour with the whisk is perfectly acceptable now.)
- Add the flour and use the whisk to incorporate (i.e. mix till you can’t see any more flour). Your batter should now be a little thicker, dark, sticky and shiny.
- Spoon the batter into the muffin tin, each cup about ¾ full. (The mixture just about made 12 – it was just about ¾ in each cup. Don’t be too generous with the first cups, rather add just over half to all 12 cups and then add a little to each in a second round.)
- Gently place a Rolo in the centre of each cup.
- Bake for 10 – 12 minutes on the lower rack. (12 minutes gave a relatively firm brownie, with some gooeyness in the middle around the Rolo. 10 minutes will give a brownie that is more gooey throughout – which I think I’ll do next time.)
- Remove the brownies from the oven. They will still be dark and gooey, and not quite baked through. The Rolos will largely have sunk (or be sinking) in and disappeared from view.
- Leave the brownies to cool in the muffin tin and carefully remove. (I let mine cool for 20 minutes, then used a knife to gently loosen the edges and remove the brownies onto a cooling rack.)
- As noted, 2 of mine stuck a bit, but that gave a good opportunity to break one open to show the deliciously moist rich inside – and of course to eat it afterwards! Really really good – will be great with a little ice-cream too, as a dessert. Definitely a winner!! (Let’s just hope mom thinks so too…)
We have a winner!! Mom says they are delicious!! And is especially happy about the reduced cocoa, as she thinks they are just cocoaey enough. Yay!!!!