Preheat the oven to moderate (180 degrees Celsius). Lightly grease two non-stick 12-hole mini muffin pans; divide walnuts if using evenly among holes.
Stir butter and chocolate in a small saucepan over a low heat until smooth. Stir in sugar; cool to just warm. Stir in egg, then flour and cream; spoon mixture into prepared pan. Press one Rolo into centre of each quantity of mixture; spread mixture so Rolo is completely covered.
Bake in moderate oven about 15 minutes. Using a sharp-pointed knife, loosen sides of brownies from pan; stand 10 minutes. Remove brownies gently from pan. They're best warm, but great at room temperature too! Enjoy!
Note: If you have paper muffin cases definitely us them! Otherwise make sure to grease the tops of the muffin pans to cater for the mixture ballooning over the tops of the holes as the brownies cook. Otherwise these yummy little babies tend to stick to the pan.
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