These marble brownies are the perfect thick and chewy brownie recipe. Double chocolate brownie batter, swirled with white chocolate blondie mix and baked to perfection.
You'll also love these Biscoff blondies, Nutella blondies, white chocolate blondies, and the best brownies you will ever make!
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⭐️ Why this recipe works
- Balanced Sweetness: The combination of light brown sugar and caster sugar in both batters ensures the right amount of sweetness without being overwhelming.
- Texture Contrast: Using both white and dark chocolate chunks creates a delightful contrast in textures, making each bite exciting.
- Swirling Technique: The marbling effect not only looks impressive but also ensures that you get a bit of both blondie and brownie in every bite.
- Ease of Preparation: The recipe is straightforward, with simple steps and common ingredients, making it accessible even for beginner bakers.
- Versatile: This recipe can be easily adapted with various mix-ins or substitutions, allowing for creativity and customization.
🧾 Ingredients overview
- Salted Butter: Adds richness and moisture to both batters.
- Light Brown Sugar: Provides a caramel-like flavor and moist texture.
- Caster Sugar: Contributes to the sweetness and ensures a smooth batter.
- Free-range Eggs: Bind the ingredients together and add structure.
- Plain Flour: Forms the base of the batter, giving it structure and chewiness.
- White Chocolate Chunks: Add sweetness and a creamy texture to the blondie batter.
- Cocoa Powder: Provides the rich chocolate flavor in the brownie batter.
- Dark Chocolate Chunks: Add depth of flavor and a fudgy texture to the brownie batter.
For precise measurements and additional ingredients, refer to the recipe card at the bottom of the page.
👩🏻🍳 Here's how to make it
Easy Marble Brownies recipe step-by-step
- Prepare the Baking Tin: Line a 23 cm (9x9 inch) square baking tin with non-stick baking paper. Preheat the oven to 160ºC fan / 180ºC.
- Melt the Butter: Melt the butter in the microwave in a medium mixing bowl and let it cool for 2 minutes. Add the brown sugar, caster sugar, and egg, whisking until fully combined. Mix in the flour until just incorporated.
- Blondie Batter: Fold in the white chocolate chunks. Set aside.
- Brownie Batter: Melt the butter in a second microwave-safe bowl and let it cool for 2 minutes. Add the caster sugar and eggs, whisking until combined. Mix in the flour and cocoa powder until fully incorporated, then fold in the dark chocolate chunks.
- Combine Batters: Drop spoonfuls of the brownie and blondie batters into the prepared baking tin in an alternating pattern using a cookie scoop or large spoon. Use a toothpick to swirl the batters together, creating a marbled effect.
- Bake and Cool: Bake in the preheated oven for 30-35 minutes, or until a skewer inserted into the center comes out clean. Remove from the oven and cool completely on a cooling rack before slicing.
📖 Variations
- Gluten-Free: Use a gluten-free flour blend in place of plain flour.
- Dairy-Free: Substitute dairy-free butter and chocolate for the traditional versions.
- Nutty Twist: Add chopped nuts like walnuts or pecans to the batters for added crunch.
- Flavor Boost: Incorporate a teaspoon of instant coffee granules into the brownie batter for a mocha flavor.
- Healthier Option: Substitute half of the butter with unsweetened applesauce to reduce fat content.
💡 Chef's Guide: Expert Tips
Drawing on a decade of experience in Michelin-starred kitchens and Cordon Bleu training, I have compiled my top tips for recipe success.
- Baking Time: Start checking for doneness at the 25-minute mark to avoid overbaking.
- Aging the Batter: Let the mixed batters rest in the fridge for an hour before baking. This allows the flour to hydrate and can lead to a denser, more flavorful brownie.
- Flavor Infusion: Infuse the melted butter with a vanilla bean before adding it to the batter for an added depth of flavor that complements both the blondie and brownie layers.
🍯 Storing and reheating leftovers
- Fridge: Store the cooled marble brownies in an airtight container in the fridge for up to 1 week.
- Freezer: For longer storage, wrap the brownies tightly in plastic wrap, place them in a freezer-safe bag or container, and freeze for up to 3 months.
- Reheat: To refresh the brownies, warm individual slices in the microwave for 10-15 seconds or in a 150ºC oven for 5-10 minutes.
❓Recipe FAQ's
A few key points are that blondies don't have the cocoa powder present in the mix. A blondie is essentially a brownie without the cocoa powder. They also usually use brown sugar to bring a richness and a molasses flavour whereas brownies often only use white sugar because the chocolate and cocoa powder bring the richness.
No. Because these brownies have no leavening agent, if doesn't matter what type of cocoa powder you use. The type of cocoa powder that Aldi sells is natural cocoa powder. And it's perfect for this recipe. You can read more about the differences here.
The best way is to look for visual cues. When they are baked properly the top will have puffed up slightly, and they will appear to be firm with only a slight wiggle when the pan is gently shaken.
You can use a toothpick to insert into the middle of the pan and if it comes out with just a few moist crumbs the squares are baked.
They will continue to set as they cool. Be sure to leave them in the pan to cool fully before slicing into squares.
Looking for other chocolate recipes like this? Try these:
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The BEST Easy Marble Brownies
Ingredients
Blondie Batter:
- 115 g (½ cup) salted butter, melted and cooled
- 100 g (½ cups) light brown sugar
- 75 g (½ cup) caster sugar
- 1 large free-range egg, room temperature
- 140 g (1 cup) plain flour
- 85 g (¾ cup) white chocolate, cut into chunks
Brownie Batter:
- 115 g (½ cup) salted butter, melted and cooled
- 215 g (1 ¾ cups) caster sugar
- 2 large free-range eggs, room temperature
- 70 g (½ cup) plain flour
- 50 g (½ cup) cocoa powder
- 85 g (½ cup) dark chocolate chunks
Instructions
Preparation:
- Line a 23 cm (9x9 inch) square baking tin with non-stick baking paper. An 8x8 inch baking tin can also be used without adjustments.
- Preheat the oven to 160ºC fan / 180ºC.
Blondie Batter:
- Melt the butter in the microwave in a medium mixing bowl. Allow it to cool for about 2 minutes.
- Add the brown sugar, caster sugar, and egg to the melted butter. Whisk everything well until fully combined.
- Mix in the flour until just incorporated, then fold in the white chocolate chunks. Set the bowl aside.
Brownie Batter:
- Melt the butter in a second microwave-safe bowl and let it cool for about 2 minutes.
- Add the caster sugar and eggs to the butter, whisking well until combined.
- Mix in the flour and cocoa powder until fully incorporated. Fold in the dark chocolate chunks.
Combining Batters:
- Using a cookie scoop, ice cream scoop, or large spoon, drop spoonfuls of the brownie and blondie batters into the prepared baking tin in an alternating pattern.
- Continue until the tin is filled and both batters are used up. Don't worry about small gaps as these will be filled in during the swirling process.
- Using a toothpick, skewer, or a thin-bladed knife, swirl the two batters together to create a marbled effect.
Baking:
- Bake in the preheated oven for 30-35 minutes, or until a skewer inserted into the center comes out clean.
- Once baked, remove from the oven and place the tin on a cooling rack. Allow the brownies to cool completely before slicing.
Notes
- A metal baking pan is recommended over glass or ceramic for more even and faster baking.
- Chocolate chips can be substituted for chocolate chunks if preferred.
- Using separate scoops or spoons for each batter helps to keep the sections defined, enhancing the marbled effect.
Nutrition
Meet the Chef!
Hi, I'm Debs, a Cordon Bleu-trained chef dedicated to helping you create unforgettable meals on a budget. Discover more about my journey and dive into a world of foolproof recipes designed for those who love to eat well without overspending.
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