14 tablespoons (200 grams) unsalted butter
7 ounces bittersweet chocolate, finely chopped
⅔ cup (125 grams) granulated sugar
⅔ cup (125 grams) dark brown sugar
1 teaspoon vanilla extract
¾ cup + 2 tablespoons (125 grams) all-purpose flour
1 tablespoon unsweetened cocoa powder
1 teaspoon flaked sea salt (such as fleur de sel or maldon)
½ cup (63 grams) chopped Rolo candies
9 whole Rolo candies
1. Preheat oven to 350 degrees F. Grease an 8-inch square baking pan and line with parchment paper.
2. Place the butter and chocolate in a medium heatproof bowl set on top of a small saucepan of barely simmering water and stir occasionally until completely melted and smooth. Remove the bowl and set aside to cool slightly.
3. In a large bowl, whisk together the granulated sugar, dark brown sugar, eggs, and vanilla extract until pale and fluffy. Using a rubber spatula, stir in the melted chocolate mixture to combine. Sift the flour and cocoa powder into the chocolate mixture, add the fleur de sel and fold until no streaks of flour remain. Gently fold in the chopped Rolo candies.
4. Pour the batter into the prepared pan and smooth into an even layer. Press the whole Rolo candies into the surface of the brownie batter, evenly spaced. Bake until the surface is set and a toothpick inserted in the center comes out with moist crumbs attached, about 25 to 30 minutes. Cool completely in the pan, then transfer to a cutting board and slice. Leftover brownies should be stored in an airtight container at room temperature for up to 5 days.
Credit to Brown Eyed Baker, check out her blog, in her recepies she also adds the time it take cooking it and how many pices you get.