Fudgy, chocolatey, and swirled just right! These marble brownies are made with both dark and white chocolate for the ultimate treat—chocolate on chocolate, with no cream cheese in sight.
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Instead of a cheesecake swirl like some marbled brownies, these keep the focus where it belongs—on the chocolate! Made with a rich, fudgy homemade brownie base and swirled with both dark and white melted chocolate, they’re soft, chocolatey, and so easy to make.
There’s no cocoa powder here—just two real chocolate batters marbled together for the perfect swirl. The patchwork of swirls bakes up beautifully and looks just as good on a holiday cookie tray as it does served for dessert.
Why These Marbled Brownies Are So Good
- Double the chocolate. A mix of melted dark and white chocolate gives the marble brownies layers of rich, fudgy flavor in every bite.
- Beautiful marbled top. The easy swirl technique creates a stunning chocolate pattern that looks impressive without any extra effort.
Ingredient Notes
- Dark chocolate: Use semi-sweet or bittersweet chocolate for a deep, rich flavor. Look for a chocolate bar rather than chips, which melt more smoothly.
- White chocolate: Use a good-quality white chocolate bar if you can—real cocoa butter makes a big difference in both flavor and texture.
- Butter: Softened, not melted, for that classic brownie texture when creamed with sugar.
- Eggs: Let the eggs come to room temperature before mixing for the best texture.
- Flour: Just enough to hold the batter together so the results are a fudgy marble brownie recipe and not cakey.Â
- Vanilla & Salt: Balance the sweetness and add depth of flavor.
How to Make Marble Brownies
Start by melting the dark and white chocolate in separate bowls, just until smooth, then set them aside to cool slightly.
In a large bowl, cream the softened butter and sugar until light and fluffy, then beat in the eggs one at a time. Stir in the vanilla, then gently fold in the flour just until combined—don’t overmix!
Divide the batter in half then stir the dark chocolate into one half and the white chocolate into the other.
Spoon about half of the dark chocolate batter into your prepared pan and spread it out. Drop spoonfuls of the white chocolate batter on top, then finish with the rest of the dark chocolate batter. Use the tip of a knife to swirl the brownie batters together to create a pretty marbled effect.
Bake until the edges start to pull away from the sides of the pan and a toothpick comes out with a few moist crumbs. Let cool, then slice and enjoy!
Recipe tips
- Measure flour carefully. Don’t be tempted to add more! Too much flour will make the brownies dry instead of fudgy.
- Melt chocolate gently. Use a bain-marie or microwave in short bursts, stirring often. And make sure no water gets into the bowl—moisture can cause the chocolate to seize.
- Avoid almond bark or candy melts. For the best flavor and texture, stick with real white chocolate that contains cocoa butter.
- Swirl lightly. A few gentle motions with a knife is all you need to get that pretty marbled look without overmixing.
- Line the pan with parchment. It makes lifting and slicing so much easier, especially if you’re planning to share or gift the marble brownies!
Variations
- Raspberry swirl: Fold in a handful of fresh raspberries along with the white chocolate for a fruity twist and pop of color.
- Nutty crunch: Stir in chopped walnuts or pecans to the dark chocolate batter for added texture and a nutty flavor.
- Festive: For the holidays, you could add a few fresh cranberries on top with some pistachios.
- Chocolate‑orange version: Add a burst of citrus! Add some orange zest to either chocolate swirl similar to my chocolate orange brownies.
- Brownie-cheesecake parfait: If you’re missing the cheesecake, turn leftover brownies into a layered treat! Break into chunks and layer with sweetened cream cheese filling for a simple brownie cheesecakе parfait.
More Easy Chocolate Desserts
Storage
Keep leftover marble brownies in an airtight container at room temperature for up to 3 days, or in the fridge for up to 5 days. If you like them extra fudgy, let them sit at room temp before serving.
To freeze, wrap individual squares in plastic wrap and place in a freezer-safe container or bag. They’ll keep well for up to 2 months. Thaw at room temperature before enjoying.
These marble brownies are the perfect balance of rich dark and white chocolate, giving you the best of both worlds in every bite. Serve them slightly warm or at room temperature for an easy, crowd-pleasing dessert that never lasts long once sliced. Enjoy!
- 2 ounces dark chocolate (mine was 52% cocoa)
- 2 ounces white chocolate
- ½ cup butter (softened)
- â…” cup granulated sugar
- 2 large eggs (room temperature)
- ½ teaspoon vanilla extract
- ½ cup all purpose flour
- 1 pinch salt (if using unsalted butter then add ¼ teaspoon of salt)
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Pre-heat oven to 350F / 180C. Grease and flour, spray or line an 8 inch square pan with parchment paper.
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Melt the chocolate separately. Let cool to lukewarm.
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In the mixing bowl cream the butter and sugar until fluffy, 2-3 minutes, add the eggs one at a time beating well between each addition, add the vanilla. Stir in the flour and salt with a wooden spoon or spatula.
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Transfer half the batter to a clean bowl and stir in the melted dark chocolate, in the mixing bowl stir in the white chocolate.
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Spread half the dark chocolate batter on the bottom of the prepared pan, drop spoonfulls of the white chocolate batter on top and gently spread as best you can. Spoon the remaining dark chocolate batter on top and swirl with the tip of a knife through the batter and the batter is spread evenly.
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Bake for 20-25 minutes or until the sides start to pull away from the pan. Test with a toothpick for doneness, there should be moist crumbs attached. Let cool in the pan on a wire rack. Cut into 16 squares. Enjoy!
How to store the Marble Brownies?
Keep leftover marble brownies in an airtight container at room temperature for up to 3 days, or in the fridge for up to 5 days. If you like them extra fudgy, let them sit at room temp before serving.
To freeze, wrap individual squares in plastic wrap and place in a freezer-safe container or bag. They’ll keep well for up to 2 months. Thaw at room temperature before enjoying.
Calories: 147kcal | Carbohydrates: 15g | Protein: 2g | Fat: 9g | Saturated Fat: 5g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 39mg | Sodium: 61mg | Potassium: 50mg | Fiber: 0.5g | Sugar: 11g | Vitamin A: 213IU | Vitamin C: 0.02mg | Calcium: 16mg | Iron: 1mg | Phosphorus: 35mg
recipe fAQs
Yes, let the melted chocolate cool slightly to avoid cooking the eggs and ruining the batter’s texture.
A hand mixer is recommended when creaming the butter and sugar, but be careful not to overmix once you add the flour to avoid tough brownies.
The edges should look set, will pull away from the sides of the pan, and a toothpick inserted in the center should come out with a few moist crumbs—avoid overbaking, as they’ll continue to firm up as they cool.
Either works, but lining your pan with parchment paper allows for easy removal and cleaner edges when slicing.
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