Rolo caramel brownies

8th August 2020

A lighter caramel Rolo brownie recipe, made with ripe bananas and stuffed with Rolos and caramel, just 250 calories per serving!

These are serious bad boys, I mean like SO good! Yes I used banana in these, can you taste it… no! These are dense fudgey with that amazing chewy brownie texture. I was tempted to not tell you guys that they are a lighter version because these brownies deserve to not be judged before you’ve tasted them.

I made these to take over to my friends, we regularly do Fakeaway nights, she made us some amazing ‘Five Guys’ style burgers and I brought dessert. They went down a treat and there wasn’t a single one left in the tin is all I can say! They’re also delicious served a little bit warm with a scoop of icecream!

Rolo’s are an amazing addition to this recipe, they hold well in the oven, and make the perfect caramel explosion in the oven. I opted to use a mixture of Carnation Caramel & Rolos but you can use double the rolos or caramel if preferred.

Once removed from the oven I like to let them cool completely in the tin, then transfer to a wire rack and place in the fridge for a few hours, this really helps firm the brownies up and they cut really neatly. Once cut, you can reheat the brownie if you would like it warm and gooey. But if you don’t have the patience to wait for these to cool (I know they’re hard to resist), then dig straight in and embrace the gooey mess!

Rolo caramel brownies

Recipe by Sarah's Healthy KitchenCourse: DessertDifficulty: Easy


Prep time


Cooking time





A lighter caramel Rolo brownie recipe, made with ripe bananas and stuffed with Rolos and caramel, just 250 calories per serving!


  • 180g ripe banana

  • 100g coconut oil, melted

  • 200g light brown sugar

  • 300g plain all purpose flour

  • 50g cocoa powder

  • 1 tsp salt

  • 1 tsp baking powder

  • 100ml unsweetened almond milk

  • 100g Carnation caramel

  • 100g Rolos


  • Preheat oven to 170c and like a 20x20cm tin with parchment.
  • Mash the bananas, then add the melted coconut oil and sugar and beat for 2-3 minutes until really well combined.
  • In a separate large bowl, add the flour, cocoa powder, salt and baking powder and stir through.
  • Add the banana mixture to the dry ingredient bowl, followed by the milk and fold everything together (this will take a few minutes)
  • Spoon 3/4 of the mixture into the prepared tin, then scatter the Rolos over, followed by teaspoons on caramel so they’re evenly distributed.
  • Spoon over the remaining mixture so it just covers the Rolos and caramel.
  • Bake for 25 minutes until just baked through. Allow to cool FULLY in the tin before removing. Best placed in the fridge for 1 hour before cutting.


  • Per serving 250 kcals Fat 8.9 Carbs 39.2 Protein 3.3
  • Coconut oil can be subbed for unsalted butter if preferred
  • Almond milk can be subbed for another milk like oat, semi skimmed etc
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