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Marbled Brownies

Inspired by the traditional Marble Cake, these gooey chocolate brownies are swirled with blondie batter to create a stunning two-tone traybake, perfect for dessert, cake sales or coffee mornings. Easily adapted to become dairy free too - see recipe notes.

35 minutes
1 hour
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Ingredients checklist
For the brownie batter
125 ml
1 Teaspoon
200 Gram
2 --empty--
60 Gram
5 Tablespoon
0.25 Teaspoon
0.25 Teaspoon
0.5 Teaspoon
For the blondie batter
67 ml
84 Gram
0.33 Tablespoon
92 Gram
1 Teaspoon
1 --empty--
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  1. Grease and line a 9x9in brownie tin and preheat oven to 180℃ (160 fan)
  2. Starting with the brownie mix, beat the oil, sugar and vanilla together
  3. Add in the eggs and beat until slightly more voluminous and fluffy
  4. Add flour, cocoa, baking powder and salt, and fold in gently to form a smooth batter. Set aside
  5. For the blondie batter, in a separate bowl combine the oil, vanilla and sugar again and beat together
  6. Add the egg and beat until fluffy
  7. Add in flour and cornflour and fold in gently to form a smooth batter
  8. Pour the chocolate mixture into the prepared tin, then add blobs of the blondie batter at random intervals
  9. Use a wooden skewer (or similar) to swirl the two batters together, don't overdo it or the pattern will become muddled
  10. Bake for 20-25mins until cracked lightly on top, pulling away from the sides of the tin and a skewer comes out of the blondie sections clean. Take care not to overbake to avoid losing the fudginess of the brownie
  11. Leave to cool completely in the tin, then remove and slice into 16 squares
  12. Keep in an airtight container for up to a week