Marbled chocolate brownies

Marbled chocolate brownies

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(48 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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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.
31st Jan, 2012
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!
1st Jan, 2012
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.
27th Aug, 2011
These took much longer to cook than stated - and resulted in an unpleasantly greasy brownie, would not make these again or recommend recipe
18th Aug, 2011
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!
18th Aug, 2011
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!
24th May, 2011
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.
3rd Apr, 2011
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.
15th Mar, 2011
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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