Marbled chocolate brownies
Why have one chocolate when you can have two? Go for all-out luxury with these gooey, moreish marbled brownies
Difficulty and servings
Cuts into 16 brownies
Preparation and cooking times
Prep 10 mins
Cook 30 mins
Vegetarian
- 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.
- 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.
- 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.
- 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.
Jane says...
Everyone loves a good brownie... rich and dense, with that slight crust on top and squidge in the middle. Marry that with a creamy white chocolate 'blondie' and you've got a great bake for the biscuit tin or a decadent pud to serve warm with vanilla ice cream
Per serving
379 kcalories, protein 5g, carbohydrate 40g, fat 24 g, saturated fat 14g, fibre 1g, sugar 31g, salt 0.09 g
Recipe from Good Food magazine, September 2007.
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http://www.bbcgoodfood.com/recipes/4677/
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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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Difficulty and servings
Cuts into 16 brownies
Preparation and cooking times
Prep 10 mins
Cook 30 mins
Vegetarian
So easy, so delicious
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
Per serving
379 kcalories, protein 5g, carbohydrate 40g, fat 24 g, saturated fat 14g, fibre 1g, sugar 31g, salt 0.09 g
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