Brownie Roll-Ups

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Brownie Roll-Ups
Brownie Roll-Ups - even better than the swiss rolls you had as a kid.
  1. 1 cup semi sweet chocolate chips
  2. 1 cup milk chocolate chips
  3. 1/2 cup butter (1 stick)
  4. 3/4 cup light brown sugar
  5. 3/4 cup granulated sugar
  6. 4 eggs
  7. 2 tsp vanilla
  8. 1 cup flour
  9. 1/2 tsp salt
Vanilla Buttercream Frosting
  1. 1 1/2 cups room temp salted butter (3 sticks)
  2. 1/2 cup vegetable shortening
  3. 7-8 cups sifted powdered sugar (2 lb)
  4. 1/2 cup milk
  1. Preheat oven to 325°
  2. Line a 9x13 baking pan with aluminum foil and spray generously with cooking spray.
  3. Melt chocolate and butter a medium sauce pan over medium-low heat
  4. Remove from heat.
  5. Whisk both sugars into the chocolate mix. Add eggs, one at a time and then add vanilla. Whisk until combined.
  6. Stir flour and salt until evenly incorporated and pour batter into prepared pan.
  7. Bake 35-40 minutes until center is set and a toothpick placed 2 inches away from edge comes out clean.
  8. Let brownies cool completely before cutting into squares.
Vanilla Buttercream Frosting
  1. Cream and shortening together until smooth, approx 3 minutes using a paddle attachment.
  2. Slowly add sugar, once all added crank up speed on mixer to med- high and whip it up approx 1 min.
  3. Add milk, depending on your liking: stiffer~ less milk, creamier ~ more. If you add too much, no worries, just sift a little more sugar.
  1. Place a single brownie between two sheets of wax paper and roll it until it’s thin.
  2. Then spread a thin layer of frosting on top of the thin brownie.
  3. Now carefully roll it up. I pushed with the wax paper as I rolled so the brownie wouldn’t break.
  4. Repeat until you're done.
Brownie adapted from
Brownie adapted from
Brownies Days
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