Marbled chocolate brownies

Marbled chocolate brownies

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(41 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-lit

    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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16th Aug, 2010
best brownies i've made yet, crunchy on the outside, chewy and moist...yum
10th Aug, 2010
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!
9th Jul, 2010
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.
2nd May, 2010
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... : )
25th Feb, 2009
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!
20th Feb, 2009
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.
17th Feb, 2009
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
11th Feb, 2009
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.
11th Sep, 2008
These taste great but have made me fat!
5th Aug, 2008
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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