Sunset Fudge Bars Recipe

Blondie Base: 

• SwissBake® Blondie Mix – 1000g 
• Water – 250g 
• Vegetable Oil – 240g 
• White Chocolate (optional, chopped) – 100g 

Molten Chocolate Lava Topping: 

• SwissBake® Choco Lava Cake Mix – 1000g 
• Vegetable Oil – 500g 
• Water – 400g 

(Optional richer variation: 400g oil + 300g water for thicker topping) 

1. Prepare & Partially Bake the Blondie Base: Pre-heat the oven to 170°C. Grease and line a 9 × 13 inch baking tray with parchment paper. In a planetary mixer with paddle attachment, combine the SwissBake® Blondie Mix and water. Mix on low speed for 1 minute. Scrape the bowl, add vegetable oil, and mix again on low speed for 1 minute. Scrape once more and mix on medium speed for 3–4 minutes until smooth. Fold in the chopped white chocolate on slow speed. Pour the batter into the prepared tray and spread evenly. Bake for 20 minutes – the base should be about 90% baked, with set edges and a slightly soft center. 

2. Prepare the Molten Topping: While the blondie base is baking, prepare the lava topping. In a clean mixing bowl with paddle attachment, combine SwissBake® Choco Lava Cake Mix, vegetable oil, and water. Mix on low speed for 2 minutes, then increase to high speed for 3–4 minutes until glossy and smooth. 

3. Layer & Final Bake: Remove the partially baked blondie tray from the oven. While still hot, gently pour the prepared lava batter over the blondie base and spread evenly to cover. Return the tray to the oven and bake for another 10–15 minutes. The top should develop a light crust while the center remains soft and gooey. A toothpick inserted into the topping should come out moist. 

4. Cooling & Serving: Cool the tray on a wire rack. Let rest in the tray for at least 30–40 minutes before cutting – this allows the molten topping to set slightly, ensuring neater slices. Slice into 15–18 squares. Serve warm for the best molten texture. Optionally reheat slightly before serving.