German Marbled Brownies
- Total Time: 90 minutes
- Yield: 18 servings 1x
Description
These German Marbled Brownies feature a delightful combination of vanilla squares with a chewy chocolate center, creating a perfect balance of flavors and textures.
Ingredients
- 250g Butter
- 1 tbsp (15 ml) Vanilla extract
- 1/2 tsp salt
- 250g Sugar
- 4 eggs
- 300g Flour
- 2 tsp baking powder
- 1/2 cup + 3 tbsp (165 ml) milk
- 50g Cocoa
- 2 tbsp (30 ml) rum
Instructions
- Preheat your oven to 180°C (350°F). Grease and line a baking pan with parchment paper.
- In a large mixing bowl, beat the butter for 2 minutes until it becomes white and fluffy.
- Gradually add the vanilla extract, salt, and 200g of the sugar, continuing to beat the mixture until well combined.
- Add the eggs one at a time, beating well after each addition.
- In a separate bowl, mix the flour with the baking powder.
- Gradually add the flour mixture to the butter mixture, alternating with the milk, and mix until just combined.
- Divide the batter into two equal parts. To one part, add the cocoa powder and rum, and mix until smooth.
- Pour the vanilla batter into the prepared pan, spreading it evenly. Then, pour the chocolate batter on top.
- Using a knife, gently swirl the two batters together to create a marbled effect.
- Bake in the preheated oven for 60 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the brownies to cool in the pan before cutting them into squares.
Notes
- For a non-alcoholic version, you can omit the rum or replace it with an equal amount of milk.
- Store the brownies in an airtight container at room temperature for up to 3 days.
- These brownies are perfect for sharing at gatherings or as a sweet treat for yourself.
- Prep Time: 30 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Cuisine: German
Nutrition
- Serving Size: 1 brownie
- Calories: 250
- Sugar: 18
- Sodium: 150
- Fat: 12
- Carbohydrates: 35
- Fiber: 2
- Protein: 4
- Cholesterol: 60
Find it online: https://honestcooking.com/german-marbled-brownies/
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Frequently Asked Questions
What does the rum add to the chocolate batter, and can I leave it out?
The 2 tbsp of rum goes only into the chocolate half of the batter, adding a warm depth that complements the cocoa. The notes say you can omit the rum entirely or replace it with an equal amount of milk for a non-alcoholic version.
How do I create the marbled effect without over-mixing the batters together?
Pour the vanilla batter into the pan first and spread it evenly, then pour the chocolate batter on top. Use a knife to gently swirl the two layers together — just a few passes creates the marble pattern. Over-swirling will muddy the contrast into a uniform brown.
How long do these brownies keep?
The notes say they can be stored in an airtight container at room temperature for up to 3 days. Allow the brownies to cool completely in the pan before cutting them into squares. 
