Marbled Dark and White Chocolate Brownies recipe

These brownies are incredibly easy to make with very few ingredients. If you love chocolate, you'll love this brownie recipe as it combines both white and dark chocolate. Serve this with fruit compote to cut through the richness of the chocolate – try a raspberry compote as this will match perfectly with the white chocolate.

Ingredients

  • 200g dark chocolate
  • 200g white chocolate
  • 300g golden caster sugar
  • 250g unsalted butter (cubed)
  • 150g plain flour
  • 4 eggs

Directions

Preheat your oven to 180C/gas mark 4.

Line and grease the insides of a 23cm square cake tin.

Break the chocolate up into small pieces and put the white into one bowl, the dark into another.

Put half of the butter (125g) into either bowl.

Melt these over a pan of simmering water, being careful not to let the bowl touch the water to prevent the chocolate from burning. You could also microwave the chocolate, but you have to be very careful as microwaving too quickly can make the chocolate burn. Try heating for 20 seconds at a time until melted. Heat until chocolate and butter are completely combined in both bowls, with no lumps.

Beat the eggs until completely combined. Add half of the eggs to either bowl, along with half of the sugar (150g). Beat the mixture until completely smooth.

Add 50g of flour to the dark chocolate bowl and beat until smooth. Add the remaining 100g of flour to the white chocolate mixture and beat until smooth.

You’re ready to assemble! Tablespoon by tablespoon, arrange the mixtures into a ‘patchwork effect’ into the tin. Dark chocolate mix, white chocolate mix, dark chocolate mix and so on.

For the second layer, put white chocolate mix on top of the dark chocolate mix and vice versa.

You could bake it like this, but a nice thing to do is to grab a skewer and pull it through the mixture to make swirls.

Cook the brownies for forty minutes or until the brownie is set on top.

Cool on a rack and serve!

Variations

For a super quick raspberry sauce, use 100g raspberries, 2tbsp icing sugar and 50ml of water. Blitz them together until either smooth or mash them together with a fork if you prefer a more rustic sauce.

Recipe Details:

  • Author: Laura Young.
  • Published:

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