This is a photo of the only remaining brownie …
200g/7oz dark chocolate
200g/70z white chocolate
250g / 8 oz butter
300g / 10oz sugar
140g / 5 oz plain flour
Butter and line a 23cm / 10″ brownie tin.
Preheat oven to 180C/350F
Put the dark and white chocolate into two separate large bowls and add half the butter to each.
Melt the chocolate and butter in a microwave or double pan.
Stir until completely combined.
Add 1/2 sugar and 2 eggs to each bowl and beat until smooth.
Add 50g/2oz flour to the dark chocolate bowl and the remaining 90g / 3oz flour to the white chocolate bowl.
Spoon tablespoons of butter into the pan, alternating colours. Repeat with a second layer, alternating colours.
To marble, pull a skewer through the pan and swirl.
Bake for 35 mins or until light golden and set on top.
Leave to cool in the pan and then cut into squares.
Notes : I made 1/2 the recipe and it was quite a lot of brownies. I also didn’t use the whole amount of sugar and it was still very sweet.