The BEST Easy Marble Brownies

Baked brownie squares on a cooling rack.

The BEST Easy Marble Brownies

These marble brownies are a delightful mix of rich chocolate brownie and sweet blondie, perfect for any occasion. With a beautiful marbled effect, they are as pleasing to the eye as they are to the palate.

5 from 1 vote

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Prep Time: 15

Cook Time: 35

Total Time: 50

Servings: squares

Author: Deborah Rainford

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

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