a pile of cookie dough bars stacked on top of each other on a table


Course Dessert
Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings 16 generous bars


  • 340 g flour all-purpose
  • 450 g light brown sugar
  • 150 g unsalted butter
  • 3 eggs
  • 2 1/2 tsp baking powder
  • 1/2 tsp salt
  • 1 tsp vanilla extract this one’s the best
  • 400 g cooking chocolate I always use dark
  • 126 g Rolos one of those ‘to share’ pouches


  1. Preheat the oven to 180°, gas mark 4, and line a standard 13 x 9 inch brownie tin with two strips of greaseproof paper, over-lapping so they form a ‘cross’ shape (as shown in the picture above).
  2. Cube your unsalted butter into a bowl containing your brown sugar, creaming it into the sugar using the back of a wooden spoon. It should take about 3 minutes for the mixture to become pale and fluffy.
  3. Sieve the dry ingredients (flour, baking powder and salt) into the sugar and butter mixture, combining until it forms a thick, bread-like dough, then add your eggs one at a time, and your vanilla.
  4. Chop your chocolate into chunks – generally, I use the point of my knife to pierce the bar of chocolate so that it shatters into bite-sized pieces. Just make sure you’re careful, always holding the knife away from you! Add the chocolate chunks and Rolos to the mixture until they’re evenly distributed.
  5. Empty the dough into your brownie pan, ensuring it’s evenly spread, then bake on the middle shelf for 35-45 minutes, or until a sharp knife inserted into the center of the tray comes out clean.