How to Marble Brownies

Your brownies don't have to be so brown — thanks to this white chocolate marbling technique.

We’re going to show you how you can achieve great taste using everyone’s favorite treat: chocolate. This content was created in partnership with Food52.

Brownies are comforting, chewy, chocolatey and pretty much guaranteed to make your day a little better, but they aren’t about to win any beauty contests. They’re tried-and-true, so we let their plain, dowdy appearance slide.

That stops here: One of the simplest ways to spruce up your brownies is to marble them with another ingredient — anything from raspberry to cream cheese to caramel works well. We used white chocolate melted slowly over low heat, and we had no regrets. Just dollop the ingredient you'd like to marble onto the brownie batter, and drag a skewer or a chopstick through each dollop in any design you like. Then wait patiently for them to bake — the first one's yours

Live.Love.Lux Tip:  Melting white, dark or milk chocolate is simple with the exceptional temperature control of your Electrolux induction range.

Brownies with White Chocolate Marble

Servings: 1 dozen brownies



4 1/2 ounces white chocolate, finely chopped, or 3/4 cup white chocolate chips

2 tablespoons whole milk or cream, as needed

3/4 cup all-purpose flour

1/4 cup unsweetened cocoa powder

1/2 teaspoon kosher salt

4 ounces dark chocolate, finely chopped

12 tablespoons unsalted butter, diced

1 1/4 cups sugar

3 large eggs, at room temperature

1 teaspoon vanilla extract


Melt the white chocolate over low heat on the stove until the chocolate is gooey and you can mix everything together to form a smooth liquid. If the white chocolate is too thick and not spoonable, add milk or cream as needed. Set aside.

Preheat the oven to 350° F and line an 8-inch square baking pan with foil, leaving overhang.

Sift the flour, cocoa powder, and salt and set aside.

Melt the chopped chocolate and the butter together in a double boiler (or makeshift double boiler). Stir until completely melted, 3 to 5 minutes.

Remove the bowl from the heat and place it on a kitchen towel to absorb any condensation. Whisk in the sugar, let the mixture cool slightly, then whisk in the eggs and the vanilla extract.

Use a rubber spatula to fold in the dry ingredients, then transfer the batter to the prepared pan and wrap the pan on the counter a couple of times to get rid of air bubbles.

Plop the white chocolate mixture in large drops over the brownies. Run a chopstick, skewer, or knife through the white chocolate blobs to swirl it into the brownie batter. Bake, rotating the pan halfway through, until a toothpick inserted in the center comes out with some fudgy crumbs, 40 to 45 minutes.

Allow the brownies to cool completely on a cooling rack, then take them out of the pan using the foil overhang and slice.

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