Name: Marbled chocolate brownies
Cook time: 30 min
Total time: 40 min
Yield: Cuts into 16 brownies
Cuisine: American
Ingredients: 200g dark chocolate (70% cocoa); 200g white chocolate (we used Green & Black's); 250g pack unsalted butter cut into cubes; 300g golden caster sugar; 4 eggs beaten; 140g plain flour

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Marbled chocolate brownies

Marbled chocolate brownies

Jane Hornby

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Cuts into 16 brownies

Easy

Prep: 10 mins

Cook: 30 mins

A star rating of 4.1 out of 5.51 ratingsRate

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Why have one chocolate when you can have two? Go for all-out luxury with these gooey, moreish marbled brownies

Freezable

Vegetarian

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A star rating of 4.7 out of 5.52 ratings

Ingredients

Nutrition

Units:

MetricUS

200g dark chocolate

(70% cocoa)
200g white chocolate

(we used Green & Black's)
250g pack unsalted butter

cut into cubes
300g golden caster sugar
4 eggs

beaten
140g plain flour

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Nutrition: per serving

kcal379
fat24g
saturates14g
carbs40g
sugars31g
fibre1g
protein5g
salt0.09g

low

Method

step 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.
step 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.
step 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.
step 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.

RECIPE TIPS

JANE SAYS...

Everyone loves a good brownie… rich and dense, with that slight crust on top and squidge in the middle. Marry that with a creamy white chocolate 'blondie' and you’ve got a great bake for the biscuit tin or a decadent pud to serve warm with vanilla ice cream

Recipe from Good Food magazine, September 2007

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A star rating of 4.1 out of 5.51 ratings

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