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Tootsie Roll Brownies

Tootsie Roll Brownies

Published October 13, 2026

Dense chocolate brownies with chopped Tootsie Rolls melted into chewy pockets throughout the center.

Chill the Tootsie Rolls in the freezer for 10 minutes and oil the knife to chop them without sticking. Tootsie Rolls soften into chewy pockets rather than melting completely.

Toss the chopped pieces in a spoonful of the cocoa powder to keep them from clumping.

Cook time
48 min
Rating
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Ingredients

Scale
Measurement units
  • ½ cup unsalted butter
  • 1 cup granulated sugar
  • 2 eggs
  • 1 tsp vanilla extract
  • ½ cup unsweetened cocoa powder
  • ½ cup all-purpose flour
  • ¼ tsp baking powder
  • ¼ tsp salt
  • 20 Tootsie Rolls

Instructions

Prep
Heat the oven to 350°F and line an 8-inch square pan with parchment, leaving an overhang.
Chop Tootsie Rolls into small pieces with an oiled knife.
Equipment: 8-inch square baking pan, parchment paper, sharp knife
Mix the batter
Whisk melted, slightly cooled unsalted butter (½ cup) with granulated sugar (1 cup) until combined.
Whisk in eggs and vanilla extract (1 tsp) until smooth and glossy.
Fold in unsweetened cocoa powder (½ cup), all-purpose flour (½ cup), baking powder (¼ tsp) and salt (¼ tsp) until no streaks remain.
Fold in the chopped Tootsie Rolls and spread into the pan.
Equipment: 8-inch square baking pan
Bake
Bake about 28 minutes, until a toothpick shows a few moist crumbs.
Cool
Cool completely in the pan, about 1 hour, then lift out and cut into 16 squares.
Equipment: 8-inch square baking pan

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