Rolo Chocolate Chip Blondies
Print recipeIngredients
- 1/2 cup Unsalted Butter Melted ((1 Stick))
- 1 Large Egg
- 1 cup Light Brown Sugar (Packed)
- 1 tablespoon Vanilla Extract
- 1/2 teaspoon Salt (Or to taste)
- 1 cup Semi-Sweet Chocolate Chips
- 36 Rolo Candies (Unwrapped about 3/4 of a 12 oz bag)
Directions
| Step 1 | |
| Preheat oven to 350F. Line an 8-by-8-inch baking pan with aluminum foil, spray with cooking spray; set aside. | |
| Step 2 | |
| To a large, microwave-safe bowl add the butter and heat to melt, about 1 minute on high power. | |
| Step 3 | |
| Wait momentarily before adding the egg so you don’t scramble it. Add the egg, brown sugar, vanilla, and whisk until smooth. | |
| Step 4 | |
| Add the flour, salt, and stir until just combined, don’t overmix. | |
| Step 5 | |
| Add the chocolate chips and stir to combine. | |
| Step 6 | |
| Turn slightly more than half the batter out into the prepared pan (about 60% or so, just eyeball it so that the bottom of the pan is completely covered, albeit thin coverage); set the remaining batter aside. | |
| Step 7 | |
| Evenly place the Rolos in the pan so that each Rolo is sitting on its ‘base’ rather than laying on its side. I made 6 rows of 6 Rolos each. | |
| Step 8 | |
| Drop the remaining batter over the Rolos in heaping rounded tablespoons. Use a spatula to smooth the ‘blobs’ of batter together. You won’t have complete coverage and that’s okay because batter expands a bit while baking and some of the balder patches ‘grow togther’. | |
| Step 9 | |
| Bake for about 20 to 22 minutes, or until the top is set in the center and done; don’t overbake. Blondies firm up as they cool. | |
| Step 10 | |
| Place pan on a wire rack to cool for at least 90 minutes before slicing and serving. | |