Marbled chocolate brownies

Marbled chocolate brownies

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(48 ratings)

Prep: 10 mins Cook: 30 mins

Easy

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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Ingredients

  • 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
    Eggs

    Egg

    egg

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

  • 140g plain flour

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.

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Comments, questions and tips

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whitebearchef
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.
martinglov
11th Sep, 2008
These taste great but have made me fat!
191abbey
5th Aug, 2008
5.05
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.
aud1969
16th Jul, 2008
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.
donellamcgill
26th Jun, 2008
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
eleanormayo
11th Jun, 2008
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!)
chrisborderick
28th May, 2008
5.05
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!
sis2007
24th May, 2008
hi just made these but needed to bake them for longer a bit runnie in side but tasted great will make them again soon
katebriden
23rd May, 2008
5.05
To die for! Relatively easy to make and well worth the time put in!!
aud1969
28th Apr, 2008
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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