Marbled chocolate brownies

Marbled chocolate brownies

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(44 ratings)

Prep: 10 mins Cook: 30 mins


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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  • 200g dark chocolate (70% cocoa)
    Dark chocolate soup pots with double cream in spoons

    Dark chocolate

    dahk chok-o-let

    Dark chocolate means the shiny, dark-reddish brown treat produced from the cacao bean, theobroma…

  • 200g white chocolate (we used Green & Black's)
    White chocolate squares, stacked

    White chocolate

    why-t chok-lit

    To purists, this is not chocolate because it is made only from the fat or butter of the cacao…

  • 250g pack unsalted butter, cut into cubes
  • 300g golden caster sugar
  • 4 eggs, beaten



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

  • 140g plain flour


  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, questions and tips

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8th Apr, 2019
I made these using the exact recipe and they were amazing. Absolutely my favourite type of brownie - rich, gooey, and dense. Nothing cake-y about these brownies so if you prefer something lighter this recipe isn't for you. I agree with Da Vinci's comment re cutting them - wait until they've cooled.
WoollyWord's picture
12th Mar, 2016
I've had mixed results after several attempts. I've adjusted the flour quantity to get the right consistency for the dark chocolate batter. So far they've been in the oven for an hour. I wish I had written down the adjustments I made when they were successful!
Da Vinci
10th May, 2015
This is a solid recipe I've been using for years, the separate white and dark recipes make good stand-alone brownies/blondies as well. Be careful with cooking times though, in my old oven 35 min was fine, however in my current oven it takes about 1 hour. Cook until the top feels fairly solid. Don't even attempt to cut it until you've left it at least an hour, or you will just end up with mess. Yes, these are pretty dense and heavy, but that's how brownies should be, not those dry cake-like one you get in shops.
13th Mar, 2015
I cooked these for the suggested time in a Rayburn set to Mk 4 and they turned out well cooked. If anything I would reduce the cooking time by 5 mins next time as I would like them slightly softer in the middle. They tasted excellent and went down a storm in the office,
16th Nov, 2014
Made half quantities as an experiment and they worked well. Added a pinch of salt which was necessary to cut through richness and I am not convinced the consistency difference between white and dark mix is a good thing so next time I will adjust flour quantities. Otherwise, a good mix. Trick with marbling is to have rather large blobs of each and take a toothpick and just pull it through crossways and lengthways once. That gives nice chunks of flavour with a bit of marbling look as well.
25th Sep, 2014
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
20th Oct, 2013
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!
26th Sep, 2014
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.
9th Sep, 2013
heheheh these chocs just take your breath away! my kids just looooved them even if they did look like poos
6th Jun, 2012
Not bad, but too buttery for my liking.


10th Sep, 2013
what do you do if the quality of the baked beans within is not so good as without???
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