Marbled chocolate brownies

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

Easy

Cuts into 16 brownies

Preparation and cooking times

Preparation time

Prep 10 mins

Cook time

Cook 30 mins

Vegetarian Freezable

Vegetarian

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.
Try

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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Latest comments and suggestions

Results 21-40

  • Binder photo Emma

    21 March 2008

    Emma rated and commented on this recipe

    4 stars

    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.

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  • Binder photo audrey

    28 April 2008

    audrey commented on this recipe

    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!!!

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  • Binder photo Kate Squires

    23 May 2008

    Kate Squires rated and commented on this recipe

    5 stars

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

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  • Binder photo sis

    24 May 2008

    sis commented on this recipe

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

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  • Binder photo Borders

    28 May 2008

    Borders commented on this recipe

    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!

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  • Binder photo Belkey

    11 June 2008

    Belkey commented on this recipe

    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!)

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  • Binder photo Nell

    26 June 2008

    Nell commented on this recipe

    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

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  • Binder photo audrey

    16 July 2008

    audrey commented on this recipe

    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.

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  • Binder photo Clare Drury

    05 August 2008

    Clare Drury rated and commented on this recipe

    5 stars

    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.

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  • Binder photo Martin Glover

    11 September 2008

    Martin Glover commented on this recipe

    These taste great but have made me fat!

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  • Binder photo alison

    11 February 2009

    alison commented on this recipe

    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.

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  • Binder photo K's Recipes

    17 February 2009

    K's Recipes commented on this recipe

    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

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  • Binder photo jemma24

    20 February 2009

    jemma24 commented on this recipe

    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.

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  • Binder photo vix

    25 February 2009

    vix rated and commented on this recipe

    5 stars

    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!

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  • Binder photo Mooshy

    10 January 2010

    Mooshy rated this recipe

    5 stars

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  • Binder photo sharons

    16 January 2010

    sharons rated this recipe

    5 stars

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  • Binder photo Daffy1982

    23 January 2010

    Daffy1982 rated this recipe

    5 stars

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  • Binder photo Mieke

    22 February 2010

    Mieke rated this recipe

    5 stars

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  • Binder photo Victoria

    02 May 2010

    Victoria commented on this recipe

    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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  • Binder photo BrummyKP

    09 July 2010

    BrummyKP rated and commented on this recipe

    2 stars

    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.

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Difficulty and servings

Easy

Cuts into 16 brownies

Preparation and cooking times

Preparation time

Prep 10 mins

Cook time

Cook 30 mins

Vegetarian Freezable

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
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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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