When I made the mudslide blondies I had a moment of inspiration and tossed some rolos into the pan. As I popped them into the oven I immediately regretted it. What was I thinking? Rolo blondies? They were going to be way too sweet!
And I bet you can guess which side of the pan ended up being my favorite. Yup, the rolo blondies. Are they sweet? Well, yes but it’s dessert, so that’s expected. The caramel was awesome though! It really did end up making the brownies or blondies if you will, even better.
We sat around all evening playing the 100 game and chowing on brownies. Cade and the girls chose to eat their’s warm with ice cream, but I was taking it easy since I had already eaten a pound of the dang things on their own. And before I forget, have you played the 100 game? I have no clue what it’s real name is, but Jamie our friend’s sister taught us and we’ve been sold ever since. Grab your di, and give everyone a piece of paper. Place a pen in the middle of the table and choose a number, 1-6. Now everyone takes a turn rolling the di and if you get the number (let’s say it’s 2) you start writing 1-100 on your paper as everyone continues rolling. Whoever gets 2 next steals the pen from you and starts writing. It’s nuts! It’s such a simple game but you’ll find yourself flinging your entire body across the table just so you can snag that dang pen and finish writing. IT’S SO FUN!!!!
What Are Blondies?
A blondie is a rich, sweet dessert bar.
It resembles a chocolate brownie, but substitutes vanilla for the cocoa, and usually contains brown sugar.
How Long Will Blondies Keep?
Store blondies, tightly wrapped or in an airtight container for 3 days at room temperature.
Blondies will keep for 1 week in the refrigerator or up to 3 months in the freezer.
How Do You Know When Blondies Are Done?
You can tell if blondies are done when they start to pull away from the pan and turn a rich golden shade.
To test them, stick a fork in the center and and see if it comes out clean.
- 1 Cup Unsalted Butter, melted and cooled
- 1 1/2 Cup Brown Sugar
- 1/2 Cup White sugar
- 2 Large eggs, lightly whisked
- 1/4 teaspoon Vanilla
- 1/4 teaspoon Salt
- 2 Cups All-Purpose Flour
- 1 Package Chocolate Chips, semi sweet works well with the hershey's bars
- 1 Package Rolos
- Grease a 9x13" Baking pan
- Mix melted butter with brown sugar and white sugar until smooth.
- Beat in eggs and then vanilla.
- Add salt and flour in a small bowl.
- Add to the wet mixture and then add chocolate chips.
- Pour half of the batter into prepared pan and lay the unwrapped rolos on top.
- Flatten pieces of the dough in your hand and place on top of the chocolate until the entire pan is covered.
- Bake at 350°F 20-25 minutes, or until set in the middle, tenting with foil the last 10 minutes.
I’m so sorry, but I have to echo some of the other reviews here. This recipe did not work out. It says “pour” half the batter in the bottom, but it is clearly not runny enough to pour. It seems common sense what to do, but it really should say “half the dough and press to the bottom of the pan” or something like that. On the other hand, despite letting my butter cool completely, the dough is too runny to flatten and lay on top of the Rolos. Perhaps if you soften the butter instead of melting it? Or cool the mixing bowl? Also, a “package” of rolos and a “package” of chocolate chips? These things need to be more specific. Had great hopes for this.
wow what a mouth watering recipe you made
I mean, YES to every aspect of this recipe. But especially this week because National Blondie Day is on Friday!
It is?!!! Gosh, we are always behind on those kind of things!
I tried these today, and I have to say, epic fail! There was no indication of how many chocolate chips to use, so I gambled on about 1 1/2 cups. The batter was very loose, certainly not compact enough to pack with my hands, and I found it difficult to split the batter in half to cover two layers completely, using the pan indicated. I left them in the oven for 25 minutes and just tried cutting them after letting them cool for well over two hours. They were so runny, I could barely get them out of the pan. I am chilling them in the hopes that I can use them, but I am disappointed to say the least. I followed the recipe to a T!
Mary, I’m sorry you had bad results. It does indicate 1 package chocolate chips 🙂 As long as the butter has cooled they should not be difficult to work with but if it’s still warm or even hot it wont allow the batter to set up in mixng. This is just a basic blondie and we’ve never had them turn out runny. Please feel free to email and we can help you trouble shoot. Merry Christmas and again, we are here if you need help 🙂
Yea I have to agree about the runnyness. I followed the recipe to a T and they never would get done!
And sooo greasy! Is 2 sticks of butter correct? That would equal one cup.
Hi Kaila! I’m so sorry for the frustration! Let me look into that! A few of our other blondies recipes call for just 1/2 cup recipe, so the butter probably could be reduced.
When you say one package of Rolos, just how many Rolos are we talking here? I’m gonna try this Recipe for sure. I’ve done a similar recipe with Reeses in the middle eeeeeyummmmm!
Oh I love it with reese’s! Have you tried our reeses’s crumble? It’s one of my favorites. It’s just a regular bag of rolos. I’ll have to look for an ounce the next time we buy. Sorry about that! They will fit evenly across the pan so I’d just buy a few bags when they are on sale and then layer them in.
I tried to make these, and it came out looking more like a sheet cake shape? I followed everything to the T and I used a 9×13, so I was just wondering what went wrong where. They still were good though! They just didn’t look like yours.
I’m not sure what went wrong without having watched you make them. The cake pan should definitely have created a bar and not a sheet cake, but without being there I can’t be sure what happened. 🙁
hey what can i switch rolos with you cant get them in my country and would be glad if somebody could somehow describe what is in the middle of those chocholates so i can find the best substitute 🙂
They are a simple caramel with a milk chocolate coating so I’m sure you could use any chocolate caramel candy 🙂
thanks a million will try to make it this weekend hopefully 🙂
You mention Vanilla in the mixing directions, but it’s not listed in the ingredients. Is it part of this recipe?
Hi Kimberly, for some reason an error is occurring and it’s not showing. I’m writing it again now, but it’s 1/4 teaspoon. Let me know if it isn’t there tomorrow.
WOW these look absolutely delicious. I have a massive sweet tooth, these might just do the trick, thanks for sharing!
Thank you so much!
These look AMAZING!!!
I am dying over these blondies! So much YUM!!!
Looks very yummy but you mention the rolos work well with the Hershey bars and I don’t see Hershey bars listed in ingredients. About how many and what size? Thanks! Really enjoy your site.
Hi Sharon, the hershey bars were just referring to the other half of the blondies that we made into mudslide blondies. These are only rolos/
Kayle (The Cooking Actress)
Aimee @ ShugarySweets
I love how gooey and sweet these blondies are! PINNED 🙂
Thanks my friend!