Marbled chocolate brownies

Marbled chocolate brownies

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(40 ratings)

Prep: 10 mins Cook: 30 mins

Easy

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

  • Freezable
  • Vegetarian

Nutrition: per serving

  • kcal379
  • fat24g
  • saturates14g
  • carbs40g
  • sugars31g
  • fibre1g
  • protein5g
  • salt0.09g
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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 egg, beaten

    Egg

    egg

    The ultimate convenience food, eggs are powerhouses of nutrition, packed with protein and a…

  • 140g plain flour

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.

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Comments (59)

jenfluff's picture
5

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

joanner24's picture
4

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
2

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... : )

vickyg1's picture
5

These brownies rock the nicest ones i think i have tasted, they did take a it longer to cook but the results were well worth it and so easy to make. the waist line wont like them quite so much tho I think!

jemmaozanne's picture

well after my fiance begging for me to make some brownies for him, i decided to settle on this recipe and guess what...we all love it. took more time than other brownie recipes but loved making them.

lil_miss_sunshine's picture

I love this dish I chose to make these as a dessert for my catering practical exam last year along with my starter and main course. It went down a treat with the judges and with my catering teacher it also went down a treat with my family the brownies were soft and smelt fantastic defiantly recommend this recipe to anyone. xx

whitebearchef's picture

I made this for my daughters birthday and it went down perfectly.. It didnt seem to harden to well.. but an absolutely lovely set of marble brownies.

martinglov's picture

These taste great but have made me fat!

191abbey's picture
5

I made a large batch in a 12"x12" tray which I had treated myself to a few weeks earlier. It had cost me quite a bit of money but the resulting brownies were wonderful. A good quality tin makes a lot of difference. I had so many compliments and I think they were the best I had ever made. A superb recipe.

aud1969's picture

I never liked the look of brownies (dry cracked looking) but cooked these for my husband. He thought they where the best he had ever had and I am completely converted if not ADDICTED delicious.
I think they need 55mins cooking but could just be my oven.

donellamcgill's picture

Have made these loads of times now and they are by far the easiest and best flavoured recipe for brownies we've come across - a firm family favourite. Sometimes the mixture can need a little extra time in the oven approx 15 mins. Using value chocolate doesn't change flavour dramatically and reduces cost Family and friends love them and there are never any leftover - have given recipe out to countless friends

eleanormayo's picture

These took FOREVER (!) to cook and my white chocolate batter split quite badly and I couldn't retrieve it, therefore the mixture ended up quite grainy. They came out of the over ok though and were very gooey (possibly because I got bored of trying to cook them for longer though!)

chrisborderick's picture
5

Made this twice now - and both times I didn't need to cook it for longer. Washing up took no longer than usual, and they were absolutely gorgeous.
I made the Best Ever Brownies a few years ago - they were really nice but I think this recipe is nicer!

sis2007's picture

hi just made these but needed to bake them for longer a bit runnie in side but tasted great will make them again soon

katebriden's picture
5

To die for! Relatively easy to make and well worth the time put in!!

aud1969's picture

These are so easy!!! They have to be one of the easiest & delicious things i have ever made . I scattered them over vanilla ice cream and they rocked!!!

emmageek's picture
4

Made these and were really tasty, found it quite easy to do. I used Divine dark choc and Tesco belgian white choc and it melted and tasted great, a little rich but tasty.
I thought they maybe weren't ready when they'd had the specified time but then once they'd completely cooled they were just right. taste good warmed with vanilla ice cream too.

elmlea2's picture
4

Tried and tested this one!! a little hard to tell when it is ready but it went down a treat!! definately a keeper in the recipe book.

kassis's picture
3

I set the oven to 180° fan oven instead of 160°, that way they cooked faster. The white did go a bit brown, but it still gave a marbled effect. When I melted the white chocolate it split the moment I added the sugar. I did it again though making sure the chocolate didn't get too hot and then it worked perfectly. Smelt fantastic while cooking and tasted wonderful. No good if you're on a diet though!

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