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Two brownies in the shape of hearts decorated with pink hearts and white icing

Brownie hearts with Rolos

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3.231 stars based on 13 ratings

This decadent, rich brownie has a indulgent treacle flavour thanks to the muscovado sugar and rolos…who will you give your last one away to?

Key Information

  • Prep:
  • Bake:
  • Serves:12
  • Skill level:easy

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  • 125g 4½ oz Self-raising white flour (we use Allinson) Self-raising white flour
  • 60g 2⅛ oz Cocoa powder
  • 185g 6½ oz Butter (unsalted)
  • 225g 8 oz Unrefined dark muscovado sugar (we use Billington's) Unrefined dark muscovado sugar
  • 3 3 Egg(s) (free range)
  • 100ml 3½ fl oz Milk (whole)
  • 150g 5⅜ oz Rolos
  • 50g 1⅞ oz Dark chocolate chips
  • 50g 1⅞ oz White chocolate chips

Change Units

The Method Enter Bake mode

  1. Classic mode Step 1

    Preheat the oven to 180°C (160°C fan, gas mark 4). Grease and line an 8 inch round or 1 litre capacity heart shaped cake tin.

  2. Classic mode Step 2

    Place the flour, cocoa and butter in a food processor and blend until it forms bread crumbs (or rub the butter into the flour and cocoa with your fingertips) Stir in the sugar.

    Ingredients for this step

  3. Classic mode Step 3

    Beat the eggs with the milk, then stir into the dry mixture. Pour the mixture into a cake tin and scatter the Rolos on top.

    Ingredients for this step

    • 3 3 Egg(s) (free range)
    • 100ml 3½ fl oz Milk (whole)
    • 150g 5⅜ oz Rolos
  4. Classic mode Step 4

    Bake in the centre of the oven for 30 mins or until just firm in the centre.

  5. Classic mode Step 5

    Allow the cake  to cool in the tin for 10 minutes before turning out to cool completely.

  6. Classic mode Step 6

    Melt the chocolate in small bowls over a pan of gently simmering water (or in the microwave) Place each in a small piping bag, snip the end and drizzle the chocolate over the cake.