Dark and Milk Chocolate Marbled Brownies

Can't decide between dark and milk chocolate? Have both with these fantastic Dark and Milk Chocolate Marbled Brownies! - Bake or Break

We are a house divided when it comes to chocolate preference. I prefer dark chocolate, while Quinn prefers milk chocolate. We’ll both eat either because, well, it’s chocolate. But given the choice, we won’t pick the same kind.

In our case, these brownies could also be called Compromise Brownies. They take two brownie batters – one dark, one milk – and combine them into a fantastic brownie with the flavor of both kinds of chocolate.

Can't decide between dark and milk chocolate? Have both with these fantastic Dark and Milk Chocolate Marbled Brownies! - Bake or Break

To create these marbled brownies, you’ll need to make two brownie batters. I used my favorite dark chocolate brownies recipe along with a similar recipe for Milk Chocolate Brownies. You can make one batter at a time or opt to make them in tandem. I set two mixing bowls side by side and made them simultaneously. It’s a bit more efficient that way, as you can measure and add common ingredients at the same time. Just make sure you keep up with which bowl is for which batter!

When it comes to assembling the brownies, it’s really very simple. The milk chocolate batter is a bit thinner than the dark chocolate batter, which allows you to dollop the dark chocolate batter around your pan and then fill in easily with the milk chocolate batter. Use about a tablespoonful of dark chocolate batter at a time and scatter around the pan. Then spoon the milk chocolate batter around the dark chocolate and let it fill in the gaps.

Can't decide between dark and milk chocolate? Have both with these fantastic Dark and Milk Chocolate Marbled Brownies! - Bake or Break

I love the marbled, patchwork look of these brownies. You can clearly distinguish the dark and milk chocolate parts and choose your brownie based on your chocolate preference. For a little different look, you can use a thin knife to swirl the batters together before baking.

No matter your chocolate preference, I think you’ll enjoy these brownies. The combination of dark and milk chocolate is really fantastic. And they’re just as pretty as they are delicious!

Find more brownie recipes in the Recipe Index.

Dark and Milk Chocolate Marbled Brownies

Yield: 24 2-inch brownies

Prep Time: 25 minutes

Cook Time: 40 minutes

Can’t decide between dark and milk chocolate? Have both with these fantastic Dark and Milk Chocolate Marbled Brownies!

Ingredients:

For the dark chocolate brownies:

  • 6 ounces (1 cup) bittersweet chocolate (+/- 70% cacao)
  • 1/2 cup unsalted butter
  • 1/2 cup granulated sugar
  • 1/2 cup packed light brown sugar
  • 2 large eggs
  • 2 teaspoons vanilla extract
  • 1 cup all-purpose flour
  • 1/2 teaspoon salt

For the milk chocolate brownies:

  • 6 ounces (1 cup) milk chocolate
  • 1/2 cup unsalted butter
  • 1/2 cup granulated sugar
  • 1/4 cup firmly packed light brown sugar
  • 2 large eggs
  • 2 teaspoons vanilla extract
  • 1 cup all-purpose flour
  • 1 tablespoon unsweetened cocoa powder
  • 1/2 teaspoon salt

Directions:

To make the dark chocolate brownies:

  1. Preheat oven to 350°F. Grease a 9″x 13″ pan or line it with parchment paper so that the paper overhangs by a few inches on the two short sides.
  2. Place the bittersweet chocolate and butter in a microwave-safe bowl. Heat in the microwave at half power in 30-second increments until the butter is melted and the chocolate melts when stirred. Stir until smooth. Set aside to cool slightly.
  3. Mix the sugar, brown sugar, eggs, and vanilla until well-blended. Add the chocolate-butter mixture, and mix until smooth.
  4. Add the flour and salt, and mix just until combined.

To make the milk chocolate brownies:

  1. Place the milk chocolate and butter in a microwave-safe bowl. Heat in the microwave at half power in 30-second increments until the butter is melted and the chocolate melts when stirred. Stir until smooth. Set aside to cool slightly.
  2. Mix the sugar, brown sugar, eggs, and vanilla until well-blended. Add the chocolate-butter mixture, and mix until smooth.
  3. Add the flour, cocoa powder, and salt, and mix just until combined.

To assemble the brownies:

  1. Drop the dark chocolate brownie batter by tablespoonfuls in the bottom of the prepared pan. Scatter the dough around so that there are spaces between the batter.
  2. Spoon the milk chocolate brownie batter into the pan, filling in the spaces between the dark chocolate batter. If necessary, spread the batters out a bit to fill in any gaps.
  3. Bake 35-40 minutes, or until a pick inserted into the center comes out with a few moist crumbs attached. Run a knife along the non-lined sides of the pan. Cool in the pan on a wire rack.
  4. If you lined the pan with parchment paper, use the overhanging paper to lift the cooled brownies out of the pan and onto a cutting board. Use a sharp knife to cut into bars.

Can't decide between dark and milk chocolate? Have both with these fantastic Dark and Milk Chocolate Marbled Brownies! - Bake or Break