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 5.0g, carbohydrate 40.0g, fat 24.0 g, saturated fat 14.0g, fibre 1.0g, sugar 31.0g, salt 0.09 g

Recipe from Good Food magazine, September 2007.

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Latest comments and suggestions

Results 41-56

  • Binder photo Jo

    10 August 2010

    Jo rated and commented on this recipe

    4 stars

    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!

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  • Binder photo jenfluff

    16 August 2010

    jenfluff rated and commented on this recipe

    5 stars

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

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  • Binder photo tiggy

    26 October 2010

    tiggy rated and commented on this recipe

    5 stars

    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!)

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  • Binder photo Sheen

    04 November 2010

    Sheen commented on this recipe

    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.

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  • Binder photo anshu

    06 March 2011

    anshu commented on this recipe

    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!!

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  • Binder photo honeybee

    15 March 2011

    honeybee rated and commented on this recipe

    3 stars

    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.

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  • Binder photo healthyvegitarian

    03 April 2011

    healthyvegitarian rated and commented on this recipe

    4 stars

    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.

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  • Binder photo kristin

    24 May 2011

    kristin rated and commented on this recipe

    5 stars

    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.

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  • Binder photo PippaTW

    18 August 2011

    PippaTW commented on this recipe

    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!

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  • Binder photo PippaTW

    18 August 2011

    PippaTW commented on this recipe

    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!

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  • Binder photo Alissa

    27 August 2011

    Alissa rated and commented on this recipe

    1 stars

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

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  • Binder photo marzipan fiend

    01 January 2012

    marzipan fiend commented on this recipe

    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.

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  • Binder photo marzipan fiend

    01 January 2012

    marzipan fiend rated this recipe

    5 stars

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  • Binder photo katie_charlotte

    31 January 2012

    katie_charlotte rated and commented on this recipe

    5 stars

    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!

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  • Binder photo Dan

    06 June 2012

    Dan rated and commented on this recipe

    3 stars

    Not bad, but too buttery for my liking.

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  • Binder photo Bogart

    24 March 2013

    Bogart rated and commented on this recipe

    5 stars

    upto I looked at the check saying $9347, I didnt believe that...my... father in law woz like they say realy making money in there spare time from there labtop.. there sisters roommate had bean doing this 4 only about nineteen months and by now took care of the loans on their place and purchased opel. go to, http://www.jump14.com

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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 5.0g, carbohydrate 40.0g, fat 24.0 g, saturated fat 14.0g, fibre 1.0g, sugar 31.0g, salt 0.09 g

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