Marbled Chocolate Brownies

1. 1

   Preheat oven to 170 degrees celcius (150 degrees fan forced).

2. 2

   Grease a 20cm square cake tin, then line with baking paper, allowing paper to overhang on 2 sides.

3. 3

   Place half of the butter and half of the sugar into one mixing bowl, then the other half of the butter and sugar into another bowl.

4. 4

   Place dark chocolate into one of the bowls and white chocolate into the other.

5. 5

   Bring two saucepans of water to a simmer. Place bowls over saucepans of simmering water, and stir each gently until mixture is smooth. Remove from heat and allow to cool slightly.

6. 6

   Add one egg to each bowl, add vanilla to the white chocolate mixture. Whisk each mixture until combined.

7. 7

   Sift half of the flour into each bowl and fold until combined.

8. 8

   Drop alternating spoonfuls of each mixture into the prepared pan. Using the end of the spoon, gently swirl the mixture to give it a marbled effect. Be careful not to mix too much.

9. 9

   Bake for 35 minutes, or until the centre is just firm. Allow to cool completely in the pan before cutting and serving.

* Per serving · 4 servings · Values may vary.

No additional tips available.