PREP: Set out cream cheese and butter to get to room temperature. (If cream cheese isn't softened to room temperature it will create unpleasant chunks; I like to set it out for 45 mins to an hour in a warm place). See Note 3Preheat the oven to 350 degrees F. Prepare a miniature muffin tin by generously greasing with non-stick spray.
BROWNIE: In a large bowl (or a stand mixer), cream together the cream cheese and butter until completely smooth. Beat in the large egg and vanilla extract. Add in the dry pudding mix and flour. Beat to combine. Add in the brownie mix and beat again. It will be EXTREMELY thick and takes a while to get a dough to form.
BAKE: Using a 1 tablespoon measuring spoon, scoop the dough and roll into balls; place in the miniature muffin tin. Repeat to fill up all the cavities of the pan. Bake for 13-16 minutes. Err on the side of slightly under-baking for soft brownie bites.
ADDROLOS: Remove and allow brownies to cool for about 3 minutes. Gently press unwrapped Rolos into the centers of the brownie bites.
REMOVE: Using the tines of a fork, gently coax the brownie bites out of the muffin tin. Brownie bites are best enjoyed warm!
STORAGE: Store in an airtight container. These are best when eaten within 1-2 days; after that they get a bit hard.
Video
Notes
Note 1: Brownie mix: Make sure you have the right size brownie mix before starting these treats. Mix should be 18.3 ounces.Note 2: Rolos: You will have leftover Rolos, but I prefer buying them in a larger bag instead of individual candy bars. If you're unfamiliar with Rolos, they're chocolate covered caramel candies.Note 3: Room-temperature butter and cream cheese: Here's how to get the butter and cream cheese to room temperature quickly: remove cream cheese completely from all packaging. In a large bowl, microwave in 10 second bursts, flipping each after each burst, for about 30 seconds in total (add butter for the last 10-15 seconds; we don't want the butter to be melted at all).