Denise's Marbled Chocolate Brownies


200g dark chocolate (70% cocoa)
100g white chocolate
250g pack unsalted butter cut into cubes
300g golden caster sugar
4 eggs, beaten
140g plain flour

Butter and line a 23cm square brownie tin or similar size rectangular tin and heat oven to 180C/fan 160C/gas4. 

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 melted or melt over a pan of simmering water making sure water doesn’t touch the side of the bowl.  Stir until chocolate andbutter are totally incorporated.

Add 150g of sugar and 2 beaten eggs to each bowl, then beat until smooth. Now stir 50g of the flour into the dark chocolate mix and 90g into the white mix. 

Spoon tablespoons 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 blobs on top of the white blobs. To marble the brownies pull a skewer
through the pan several times to make feathery swirls.

Bake for 35mins 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 tin for up to 3 days or freeze for 1 month.     

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