This marble brownie recipe combines rich, fudgy chocolate brownie with creamy, tangy baked vanilla cheesecake. It's truly a combination made in heaven.
The marbling adds that perfect extra bit of wow to make your brownies stand out from the crowd, so be sure to make a batch to take to your next family gathering, picnic, workplace bake off, or even just as a sneak snack in your lunch bag.
Oh but the really good news is that these marble brownies are super simple to make.
To start, you'll make the chocolate brownie batter. For this, you'll melt butter and dark chocolate together, then add sugar, vanilla, eggs and a little plain (all purpose) flour.
You'll then pour the batter into a lined tin and move on to making your cheesecake filling. The cheesecake custard is especially easy to make. You'll just measure cream cheese, double cream, vanilla, eggs, flour, and sugar into a bowl and whisk together.
To bring it all together, you'll make little wells in the brownie batter and pour the cheesecake filling into them, giving everything a final swirl before popping your brownies into the oven to bake.
The aroma that will fill your kitchen as they bake will be heavenly, so brace yourself for some serious drooling.
Once baked, you'll cool your marble brownies, then pop them in the refrigerator to chill and firm up overnight, before slicing and serving the next day.
I'm really proud of the marble brownie recipe. The creamy tang of the cheesecake, marbled through the rich, decadent chocolate brownie makes this one of the most delicious desserts I have ever had (and I've had a lot of cakes, cheesecakes, cookies, brownies, blondies and other desserts!)
Read on for the full recipe with detailed instructions and a helpful photograph for every step. And if you have any questions, just leave me a comment. Enjoy!
Ingredients
For the brownie batter
- 400 g dark chocolate 70% (bittersweet) roughly chopped
- 280 g slightly salted butter cubed
- 450 g white caster sugar (superfine sugar)
- 6 medium free range eggs room temp, beaten
- 1 tbsp vanilla extract
- 170 g plain white flour (all purpose flour)
For the cheesecake batter
- 200 g full fat cream cheese room temp
- 60 ml double cream room temp
- 1 tsp vanilla extract
- 1 medium free range egg room temp
- 1 tsp plain white flour (all purpose flour)
- 65 g white caster sugar (superfine sugar)
Equipment
- Rectangle 20x28cm (8"x11") nonstick cake tin
Instructions
Make the brownie batter
Preheat the oven to 180C (160C fan).
Put the butter and chopped dark chocolate in a large, heatproof bowl.
Gently melt until smooth. You can use the microwave to do this, using 30 second bursts and stirring after each burst. Alternatively, you can put an inch of water in a pan, place the bowl on top (so that the water isn't touching the bowl) and bring to the boil so that the steam gently melts the chocolate, stirring as you go.
Add the sugar.
Whisk in. The mixture will thicken - graininess at this stage is fine.
If the mixture is hot, wait until it's just slightly warm before adding the beaten egg and vanilla.
Whisk together until smooth.
Sift the flour into the bowl.
Gently fold through until evenly combined.
Make the cheesecake batter
Put the cream cheese, double cream, vanilla, eggs, plain flour, and caster sugar in a bowl.
Whisk together until just combined - don't continue to whisk as this will introduce air bubbles.
To assemble
Grease and line a 20cm x 28cm (8 inch x 11 inch) non-stick shallow rectangular cake tin.
Fill with the brownie batter.
Make some large wells to pour the cheesecake batter into.
Pour the rest of the batter on top.
Use a skewer to swirl lightly.
Bake for 35-40 minutes until set all the way across. A skewer pushed into the centre of an area without cheesecake swirl should reveal sticky crumbs.
Place on a wire rack to cool completely in the tin.
Chill overnight to firm up before slicing into squares.
Once you've given my recipe a go, I'd love you to come back and leave a comment letting me know how yours turned out.
I'd love to see your videos and pics, too! Just tag me on social media. I'm @emilylearycooks on Twitter and TikTok or @amummytoo on Instagram.
Print this marble brownie recipe
Marble Brownie Recipe
Ingredients
For the brownie batter
- 400 g dark chocolate 70% (bittersweet) roughly chopped
- 280 g slightly salted butter cubed
- 450 g white caster sugar (superfine sugar)
- 6 medium free range eggs room temp, beaten
- 1 tbsp vanilla extract
- 170 g plain white flour (all purpose flour)
For the cheesecake batter
- 200 g full fat cream cheese room temp
- 60 ml double cream room temp
- 1 tsp vanilla extract
- 1 medium free range egg room temp
- 1 tsp plain white flour (all purpose flour)
- 65 g white caster sugar (superfine sugar)
Equipment
- Rectangle 20x28cm (8"x11") nonstick cake tin
Instructions
Make the brownie batter
- Preheat the oven to 180C/350F (160C/320F fan).
- Put the butter and chopped dark chocolate in a large, heatproof bowl. Gently melt until smooth. You can use the microwave to do this, using 30 second bursts and stirring after each burst. Alternatively, you can put an inch of water in a pan, place the bowl on top (so that the water isn't touching the bowl) and bring to the boil so that the steam gently melts the chocolate, stirring as you go.
- Whisk the sugar in. The mixture will thicken - graininess at this stage is fine.
- If the mixture is hot, wait until it's just slightly warm before adding the beaten egg and vanilla. Whisk together until smooth.
- Sift the flour into the bowl. Gently fold through until evenly combined.
Make the cheesecake batter
- Put the cream cheese, double cream, vanilla, eggs, plain flour, and caster sugar in a bowl.
- Whisk together until just combined - don't continue to whisk as this will introduce air bubbles.
To assemble
- Grease and line a 20cm x 28cm (8 inch x 11 inch) non-stick shallow rectangular cake tin.
- Fill with the brownie batter.
- Make some large wells to pour the cheesecake batter into.
- Pour the rest of the batter on top and use a skewer to swirl lightly.
- Bake for 35-40 minutes until set all the way across. A skewer pushed into the centre of an area without cheesecake swirl should reveal sticky crumbs.
- Place on a wire rack to cool completely in the tin.
- Chill overnight to firm up before slicing into squares.
Nutrition
More marbled recipes to try
More brownie recipes to try!
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