Marbled chocolate brownies

Marbled chocolate brownies

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(50 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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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!!!
emmageek's picture
21st Mar, 2008
Made these and were really tasty, found it quite easy to do. I used Divine dark choc and Tesco belgian white choc and it melted and tasted great, a little rich but tasty. I thought they maybe weren't ready when they'd had the specified time but then once they'd completely cooled they were just right. taste good warmed with vanilla ice cream too.
29th Feb, 2008
Tried and tested this one!! a little hard to tell when it is ready but it went down a treat!! definately a keeper in the recipe book.
28th Feb, 2008
I set the oven to 180° fan oven instead of 160°, that way they cooked faster. The white did go a bit brown, but it still gave a marbled effect. When I melted the white chocolate it split the moment I added the sugar. I did it again though making sure the chocolate didn't get too hot and then it worked perfectly. Smelt fantastic while cooking and tasted wonderful. No good if you're on a diet though!
25th Feb, 2008
Such an amazingly moorish recipe! We make this at every get together with friends and it all goes within minutes - no chance of keeping it for up to three days as suggested!
25th Feb, 2008
Am just about to give these a go but since they take a long time to cook I am going to tr something I came across by accident or perhaps by the devine intervention of some god of chocolicious ecstasy............... If ever a brownie recipe is going to take over 25 minutes to cook, I add a handful of roughly chopped werthers originals. Not the soft kind. Honestly they sort of turn into fudge lumps that melt. Dont know what they will be like after an hour tho, will report back.
12th Feb, 2008
I would agree that the brownies took a bit longer to cook than specified in the recipe but the result tested very good. I have made normal brownies before and the white chocolate mixture was a nice change. Although the white chocolate mixture does brown on top a little, when cut the brownies still look more impressive as you can see the different colours on the sides.
4th Feb, 2008
This was easy to make, although I did have a slight accident the first time, when I added 350g of sugar to the white chocolate mix, instead of 150g. However, when I managed to make tese with the correct amount of ingredients, the recipe was easy, and the finished brownies were gorgeous
1st Feb, 2008
having three chocoholics in the household i am always looking for new rescipes and these hit the spot. i didn't have any problems with the white chocolate and would certainly bake them again. already printed out the rescipe for three people and only made them yesterday!. i rate these next to gary rhodes bourbon biscuits. so if you really enjoy your choc try the bourbons next, you wont be disapointed. alot of messing around but OUT OF THIS WORLD. these are good to tide you over though.
6th Jan, 2008
I made this for a family gathering, and served it as dessert with some single cream containing melted white chocolate. Thumbs up all round, including from some very fussy eaters! My husband got to taste it beforehand and thinks its a fantastic recipe. He isn't a great fan of desserts but loves chocolate, and this definately hit the spot. I did look at other readers comments before making this recipe, and agree that is was difficult to get the white chocolate sections to set. I ended up cooking it for about 15 minutes extra, at which point it was still rather gooey when it came out, but once it had cooled it did set well enough. I had to make them a week in advance, so popped them in the freezer. Having tasted one freshly made and one that had been frozen, I can say that they freeze very well, I couldn't tell the difference.


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