Marbled chocolate brownies

Marbled chocolate brownies

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(37 ratings)

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Cooking time

Prep: 10 mins Cook: 30 mins

Skill level

Easy

Servings

Cuts into 16 brownies

Why have one chocolate when you can have two? Go for all-out luxury with these gooey, moreish marbled brownies

Nutrition and extra info

Additional info

  • Freezable
  • Vegetarian
Nutrition info

Nutrition per serving

kcalories
379
protein
5g
carbs
40g
fat
24g
saturates
14g
fibre
1g
sugar
31g
salt
0.09g

Ingredients

  • 200g dark chocolate (70% cocoa)
  • 200g white chocolate (we used Green & Black's)
  • 250g pack unsalted butter, cut into cubes
  • 300g golden caster sugar
  • 4 eggs, beaten
  • 140g plain flour

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Method

  1. Butter and line a 23cm square brownie tin (or a similar size rectangular tin) and heat oven to 180C/fan 160C/gas 4. Put the dark and white chocolates into two separate large bowls and add half of the butter to each. One bowl at a time, heat in the microwave on High for 1½ mins, stirring halfway, until the chocolate and butter are both melted. Alternatively, melt over a pan of simmering water (making sure the water doesn’t touch the base of the bowl). Stir until the chocolate and butter are totally incorporated.
  2. Add 150g sugar and 2 beaten eggs to each bowl, then beat until smooth. Now stir 50g of the flour into the dark chocolate mix and the remaining 90g into the white mix.
  3. Spoon tbsps of the batter into the tin, alternating dark and white chocolate to make a patchwork pattern of blobs. Once the bottom of the tin is covered, go over the first layer, spooning white on top of the dark blobs and dark on top of the white. To marble the brownies, pull a skewer through the pan several times to make feathery swirls.
  4. Bake for 35 mins or until the middle of the brownie is just set and the white chocolate patches on top have a pale golden crust. Leave to cool completely in the tin before cutting into 16 squares. Will keep in an airtight container for up to 3 days, or freeze for up to 1 month.

Recipe from Good Food magazine, September 2007

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Comments

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triciaanne's picture

My 9 year old daughter made these on her own with no issues, apart from maybe being a tad enthusiastic with her skewer so lacked the distinctive marbling effect. But they tasted amazing, so much so they won her 3rd place at our local village fair. The judges did comment that they were slightly undercooked and having read other comments we now know they definitely need cooking for longer. She has requested these as her cake of choice at her 10th Birthday but this time they will be cooked properly.

samaraspuff's picture

This is a good base recipe, however I feel that it needs tweaks.

The brownies went down a storm at work, despite the fact that I was a tad disappointed by the texture and consistency of them. When I have made brownies or blondies in the past, they have not been quite so indulgent and more sticky cake-esque, than moist butteriness.

I had reduced the butter to 200g, which I felt was the right amount, however should I make this again, I will change the flour to self-raising, increase the flour to 180g, adding 90g to the dark chocolate rather than 50g to even out the quantities of dark to white, and also provide more absorbency for the butter.

I found making the checkerboard effect rather tedious and messy, and found that the two different batters didn't bind together very well (perhaps because I didn't swirl them enough for the marbling), so I would probably exchange 100-120g of dark chocolate for 80-100g of milk chocolate, which may also reduce the richness of them. I was not able to get golden caster sugar here in Sweden, so mixed 150g light brown soft muscovado sugar, with 150g of white caster sugar. I may increase the white to muscovado ratio, as the latter also contributes to the richness of the brownie. To lighten the load of the arrangement of the batters, I will probably layer the batters, and then attempt some vigorous swirling for the marble effect.

The baking time and temperature definitely needs to be reassessed; after reading others' comments, I checked the temperature and baking time on other successful brownie recipes that I have used and set the temperature at 180 deg C (non-fan assisted), and baked for 45 minutes. From the moistness of the brownie, it wouldn't have hurt it to be in the oven for another 5 minutes, however this temperature and time has been successful in the past. When I used a fan oven, I baked brownies at 170 deg C for 40 minutes, plus another 5 with the temperature off, but the fan on. I always cool brownies in their tin for 15 minutes before turning them out.

With this recipe I buttered and lined my tin (with light buttering on top of the paper), however I found that with the lack of 'stability' or binding-ness, the mixture stuck to the paper, and being someone who hates wasting things, I felt too much came away with the parchment.

I will probably try it again, however will have to experiment with it a couple of times before I think it is worthy of a fourth star!

bacon-n-egg's picture

If you add SR Flour then its a sponge cake not a brownie - brownies are supposed to be flat and squiggy again over cooking them will dry them out making a tray bake.

jcf's picture

heheheh these chocs just take your breath away! my kids just looooved them even if they did look like poos

phatzer's picture
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Not bad, but too buttery for my liking.

katie_charlotte's picture
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These brownies are DELICIOUS!! As an inexperienced cook I thought i would attempt to make this simple recipe and it has become my signatue dish because everyone loves it so much!! They need to cook for at least 50 minutes at 180 degrees in order to cut them without it running everywhere. I dont agree that they are difficult to make or make too much mess, and as for some people saying that they couldn't tell the two chocolate mixtures apart once they had been cooked, its probably because they swirled it with the skewer too much.

YUMMY YUMMY YUMMY everyone should make them!

marzipanfeind's picture
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Delicious - have made them a few times, always successful. Yes, they do need more than 35 mins and it can be hard to decide when to take them out, but you can't go too wrong. I put pecan nuts on top before they go in the oven, so there'll be one on each square once they're cut up.

alissa's picture
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These took much longer to cook than stated - and resulted in an unpleasantly greasy brownie, would not make these again or recommend recipe

pippatw's picture

What a disaster! I had too much mixture so it didn't cook! Had it in the oven for over an hour and it was still runny! Had to tip most of it in the bin! Wasn't very happy!

pippatw's picture

What a disaster! I had too much mixture so it didn't cook! Had it in the oven for over an hour and it was still runny! Had to tip most of it in the bin! Wasn't very happy!

krissyy2k14's picture
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I love this recipe and use it all the time, I find using milk chocolate instead of white works well, and is not so sickly.

sali4444's picture
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Very tasty. Used cheap chocolate as all I had in house but still tasted amazing. Will use more expensive white chocolate next time though. So quick. I waited 45 mins and think 5 min earlier would have been better. So gorgeous though plenty of times to perfect it yet.

vrog's picture
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Bit too rich even for me! They were nice as dessert with a bit of cream though. Found the cooking time ok but preparation longer than 10 mins.

anshusarna's picture

dint work at all.followed the recipe to the t but wud not cook even after an hr in the oven.tried increasing the temp to 220 also.big disaster!!

sheenbean19's picture

hmm. Tried to make these and had to add on an extra hour in total for the cooking time! No joke. I think if i made them again I'd add more flour as the mixture was very runny and perhaps this would reduce the cooking time as well.

helbourne's picture
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Nice and gooey, I needed to cook this for a little longer than stated as they didn't seem to be setting... but they went down extremely well with everyone!! I made these with sainsbury's basics chocolate (30p for 100g!)

jenfluff's picture
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best brownies i've made yet, crunchy on the outside, chewy and moist...yum

joanner24's picture
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Everyone in my household loves these brownies but must admit that the recipe requires a lot of washing up and had to cook for about 1 hour 30 mins! This enabled them to still be goey in the middle with a crust on top, not sure where the suggested 35 mins cooking time comes from! I had to cover with foil half way through as well or else they would have burned!

brummykp's picture
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Made these for friends and they were a huge success - but there are a bit of a pain to make, and the cooking time is not correct. Will probably make them again, but only on a special occasion.

vlever2's picture

These brownies are yummy, but extremely calorific! Containing a whole block of butter, half a small bag of sugar and 2 large bars of chocolate! They are perfect for a rare treat... : )

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