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.

Prep

35 minutes

Total

1 hour

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Ingredients

Makes

pieces

USMetric

Ingredients checklist

For the brownie batter

125 ml

1 Teaspoon

200 Gram

2 --empty--

60 Gram

5 Tablespoon

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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Method

Equipment

Grease and line a 9x9in brownie tin and preheat oven to 180℃ (160 fan)
Starting with the brownie mix, beat the oil, sugar and vanilla together
Add in the eggs and beat until slightly more voluminous and fluffy
Add flour, cocoa, baking powder and salt, and fold in gently to form a smooth batter. Set aside
For the blondie batter, in a separate bowl combine the oil, vanilla and sugar again and beat together
Add the egg and beat until fluffy
Add in flour and cornflour and fold in gently to form a smooth batter
Pour the chocolate mixture into the prepared tin, then add blobs of the blondie batter at random intervals
Use a wooden skewer (or similar) to swirl the two batters together, don't overdo it or the pattern will become muddled
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
Leave to cool completely in the tin, then remove and slice into 16 squares
Keep in an airtight container for up to a week