Marbled brownies recipe
These chocolate brownies are exceptionally rich and are best enjoyed as a treat.
See method- Serves 12
- 20 mins to prepare and 45 mins to cook and 1 hour to cool
- 550 calories / serving
Ingredients
- 2 x 100g packs Tesco Finest 43% Peruvian milk chocolate, finely chopped
- 2 x 100g packs Tesco Finest Swiss white chocolate with vanilla seeds, finely chopped
- 250g unsalted butter
- 300g (10oz) golden caster sugar
- 4 large eggs
- 75g plain flour
- ½ tsp baking powder
- 50g cocoa powder
- Salt, a pinch
- 200g light soft cheese
Each serving contains
- Energy
- 2285kJ 550.0kcal
- Fat
- 37g
- Saturates
- 13g
- Salt
- 0.5g
- Sugars
- 42g
of the Reference intake
Carbohydrate 48.3gProtein 8.3gFibre 1.4g
Method
- 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.
- See more Chocolate brownie recipes
