Chocolate Marbled Brownies

marbled chocolate brownie

These chocolate brownies are the perfect treat to enjoy with a warming cup of tea or coffee. Be warned though, one won't be enough.

Prep time: 20 minutes

Cook time: 45 minutes

Servings: 12 people


Preheat the oven to Gas Mark 4, 180°C, fan 160°C. Line a 23cm square tin with nonstick baking paper.

Melt the milk chocolate in a bowl set over a pan of simmering water.

Remove from the heat.

In a separate bowl, melt the white chocolate in the same way.

Using an electric whisk, beat the butter and sugar.

Add 3 eggs, one at a time, beating after each. Whisk for 3-4 mins.

Using a large spoon, fold the melted milk chocolate into the butter mixture.

Fold in the flour, baking powder, cocoa powder and salt.

Add the cream cheese and remaining egg to the melted white chocolate. Whisk on a low speed until smooth.

Pour half the milk chocolate mix into the tin; spoon over alternating layers of each mixture.

Swirl a knife or skewer through the mix to create a marbled effect.

Transfer to the oven and bake for 45 minutes until almost set (the centre should have a slight wobble).

Leave to cool for at least 1 hour before slicing into brownies. 


2 x 100g pack finest* 43% Peruvian milk chocolate, finely chopped
2 x 100g pack finest* Swiss white chocolate with vanilla seeds, finely chopped
250g unsalted butter
300g golden caster sugar
4 large eggs
75g plain flour
1/2 tsp baking powder
50g cocoa powder
Salt, a pinch
200g light soft cheese