Marble Chocolate Brownie Recipe

Prepare oven and pan

Preheat the oven to 175°C (350°F). Line an 8x8 inch (20x20 cm) square baking pan with parchment, leaving an overhang for easy removal. Butter the parchment and dust lightly with cocoa powder.

Melt chocolate and butter

Place the chopped bittersweet chocolate and butter in a heatproof bowl over a simmering saucepan of water (double boiler) or microwave in 20-second bursts, stirring between intervals, until smooth. Remove from heat and let cool slightly (about 5 minutes).

Mix sugars and eggs

In a separate large bowl, whisk together granulated sugar and light brown sugar. Add the eggs one at a time, whisking vigorously until the mixture is glossy and slightly thickened. Stir in the vanilla extract.

Combine chocolate and egg mixtures

Pour the slightly cooled melted chocolate mixture into the egg-sugar mixture and fold gently with a spatula until combined and uniform in color.

Add dry ingredients

Sift the flour, cocoa powder and salt together. Fold the dry ingredients into the wet mixture just until no streaks of flour remain; do not overmix. The batter should be thick and glossy.

Make the white chocolate coffee swirl by placing the chopped white chocolate and creme fraiche (or cream) in a small heatproof bowl. Microwave in short bursts or warm over a double boiler until melted and smooth. Stir in the cooled espresso until fully incorporated. If the mixture is very thick, add a teaspoon of cream to loosen slightly; it should be pourable but viscous.

Spoon two-thirds of the brownie batter into the prepared pan and spread into an even layer. Dollop the white chocolate-coffee mixture in teaspoons over the brownie batter in a random pattern. Add the remaining chocolate brownie batter on top in a few large spoonfuls, then use a skewer or knife to make 6–8 sweeping figure-eight motions to create a marble pattern—do not over-swirl or the ribbons will blend away.

Bake in the preheated oven for 25–30 minutes, rotating halfway through. The center should still be slightly fudgy and a toothpick inserted into the center should come out with moist crumbs (not wet batter).

Remove from oven and cool in the pan on a wire rack for at least 45 minutes. For clean slices, refrigerate the cooled brownie for 1 hour before cutting, or chill briefly until firm but not rock-hard.

Warm the four sauces slightly if they are thick so they are easy to pour or pipe. Place each sauce into a small squeeze bottle or spoon for plating.

Cut the brownie into 4 generous squares. Place one warm (or room-temperature) brownie square on a dessert plate.

Place a scoop of coffee ice cream next to or slightly overlapping the brownie. Drizzle the plate and the brownie with the four sauces by creating decorative swoops or dots: chocolate sauce, caramel, berry coulis and passion fruit sauce. Use a small offset spatula or the back of a spoon to smear or pattern the sauces for a restaurant-style presentation.

Arrange seasonal berries around the brownie and atop the sauces. Add 1–2 sprigs of microgreens or a mint leaf for color. Lightly dust the brownie with powdered sugar if desired.

Serve immediately so the ice cream is cold against the warm brownie. Provide a dessert fork and spoon.