17 Sept 2026
Chocolate Orange Brownies combine the zesty flavour of orange crème cake with the rich, fudgy character of chocolate brownie in a striking marbled dessert bar. Made using SwissBake® Crème Cake Mix – Orange and SwissBake® EF Cake Brownie Mix, the two batters are layered and lightly swirled to create an eye-catching orange & chocolate pattern. The finished bars offer clean-cut edges, contrasting colours, and a moist texture, making them suitable for bakeries, cafés, cloud kitchens, dessert displays, gifting and retail formats.
17 Sept 2026
For Orange Cake Batter:
For Cake Brownie Batter
Grease and line a standard square baking tray of approximately 8 × 8 inches with high-quality parchment paper. Preheat the oven at 160°C to 180°C before preparing the batters so the tray can be baked immediately after assembly.
Orange Crème Cake Batter Preparation: In a mixing bowl of a planetary mixer fitted with a paddle attachment, combine SwissBake® Crème Cake Mix – Orange with fresh eggs. Mix at slow speed for 1 minute, then stop and thoroughly scrape down the sides & bottom of the bowl to ensure no dry mix remains trapped. Continue mixing at medium speed for 3 minutes. Add the water and vegetable oil to the orange batter, then mix at a slow speed for 1 minute. Scrape the batter once more and mix again at medium speed for 3 minutes until the batter becomes smooth and creamy. Transfer the prepared orange crème batter to a separate bowl and set aside.
Brownie Batter Preparation: In another clean mixing bowl of a planetary mixer fitted with a paddle attachment, combine SwissBake® EF Cake Brownie Mix with water. Mix at slow speed for 1 minute. Add the vegetable oil and continue mixing at a slow speed for 1 minute to incorporate. Stop the mixer and scrape down the sides and bottom of the bowl. Mix again at medium speed for 3 minutes until a thick, shiny, cohesive & completely smooth brownie batter forms.
Assembly & Swirling: Pour or drop alternating dollops of the prepared orange crème batter and dark brownie batter into the lined square tray to create a balanced colour distribution. Lightly level the top surface using an offset spatula without overmixing the two batters. Using a wooden skewer or butter knife, gently drag through the batters in a zig-zag or serpentine pattern to create a clean marbled swirl effect.
Baking: Place the tray in the preheated oven and bake at 160°C to 180°C for 30–35 minutes, or until the edges are set and a skewer inserted into the center comes out clean. Avoid over-baking to maintain a soft, moist cake-brownie texture.
Cooling & Portioning: Remove the tray from the oven and allow the slab to cool completely in the tray on a wire rack. For sharper & cleaner square slices, chill the cooled slab in the refrigerator for 30 minutes before portioning. Cut into approximately 9 uniform square bars.
