I made the Rolo Brownie Bites Recipe from Cook Lisa Cook for a group of Mark’s co-workers. I would advise anybody, who is like me and does not have air conditioning, to avoid baking this dessert (and icing it) when it is 30 degrees outside. I am a novice baker in some respects and attention to weather in relation is baking is one of them. Because it was so hot in my house, I had to put the Rolo brownies in the fridge once they were cooked. This meant that the centre of the brownies became quite hard to chew (although still tasty). I also tried to make a caramel cream cheese icing that would hold it’s shape, but clearly from the picture I was not able to achieve this in the extreme heat. The recipe suggested using Ferrero Rocher, which I may try the next time. Despite all of the above, the brownies got good reviews:)
Rolo Brownie Bites
Adapted from Cook Lisa Cook’s Rolo Brownie Bites
1 box fudge brownie mix plus necessary eggs, oil & water per package instructions
24 Rolo candies
Refrigerate the Rolo candies. Pre-heat oven to 325F. Prepare brownies according to package directions. Grease a 24 cup mini muffin tin with cooking spray and fill each cup 3/4 full with batter. Bake for 25-30 minutes until a toothpick inserted comes out clean. Remove from oven and immediately press a Rolo, smaller side down, into the center of each brownie bite until the top of the Rolo is even with the top of the brownie bite. Cool for a couple of minutes then carefully remove the brownie bites from the pan to a cooking rack. Allow to cool completely.
Caramel Cream Cheese Frosting
4 tbs butter, softened
4 oz. cream cheese, softened at room temperature
2 tbs caramel sauce
1 cup confectioners sugar, sifted
Whip the butter and cream cheese together until smooth. Add the caramel sauce and blend. Add the confectioners sugar and whip until creamy and smooth. Using a pastry or plastic bag with a piping tip, pipe the frosting onto the top of each brownie bite. Chill in the refrigerator to set the frosting a bit before serving.