Ingredients
The following ingredients have 8 Servings
- 10 Tbsp salted butter
- 5 oz semi-sweet chocolate, roughly chopped ((I used a Ghirardelli baking bar))
- 3 oz milk chocolate, roughly chopped ((I used a Ghirardelli baking bar))
- 1 cup granulated sugar, whisked to remove any possible lumps ((you can also sift it if you'd prefer))
- 3 large eggs ((room temperature))
- 1 tsp vanilla extract
- 1/2 cup + 2 Tbsp all purpose flour, whisked
- 2 Tbsp unsweetened good quality cocoa powder
- 1 regular size Hershey milk chocolate bar, roughly chopped ((divided))
- 2 packs Rolo candies, roughly chopped ((divided))
- salted caramel sauce
Instruction
- Preheat oven to 350 F degrees and adjust oven rack to the lower third position. Lightly spray an oven safe 9 inch skillet with cooking spray and set aside.
- Add butter and chopped semi sweet and milk chocolate to a large microwave safe bowl and microwave in 20-30 second increments, stirring after each increment, until melted. Set aside for 5-10 minutes to cool slightly.
- Add whisked granulated sugar to the chocolate mixture, then add eggs and vanilla, whisking until smooth.
- Add flour and cocoa powder and fold in gently, just until no streaks of flour remain. Stir in 1/2 of the chopped Hershey bar and 1/2 of the chopped rolo candies.
- Pour brownie batter into prepared skillet, sprinkle remaining chopped Hershey bar over the top of the batter, and bake for about 30 minutes. To check for proper doneness, insert a toothpick in the center. When it comes out with a few moist crumbs, it's done.
- Let brownie cool for 5-10 minutes, top with leftover chopped rolo candies, a scoop of ice cream (if desired) and drizzle with salted caramel sauce. Grab a spoon and dig in!
