Marbled brownies recipe

  • Serves 12
  • 20 mins to prepare and 45 mins to cook, 1 hr to cool
  • 550 calories / serving
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These chocolate brownies are exceptionally rich and are best enjoyed as a treat.

Preheat the oven to Gas Mark 4, 180°C, fan 160°C. Line a 23cm (9in) 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.

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  • Ingredients

  • 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 (8oz) unsalted butter
  • 300g (10oz) golden caster sugar
  • 4 large eggs
  • 75g (3oz) plain flour
  • 1/2 tsp baking powder
  • 50g (2oz) cocoa powder
  • Salt, a pinch
  • 200g (7oz) light soft cheese
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  • Energy 2286kj 550kcal 28%
  • Fat 37g 53%
  • Saturates 13g 65%
  • Sugars 42g 47%
  • Salt 0.5g <1%

of the reference intake
Carbohydrate 48.3g Protein 8.3g Fibre 1.4g


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