For a delicious treat, you can't go past a nutty, chocolate brownie.


  • 200g unsalted butter, chopped

  • 200g Macabella spread

  • 1 cup brown sugar

  • 3 eggs, lightly beaten

  • 1 teaspoon vanilla extract

  • 200g almond meal

  • 2 tablespoons cocoa powder

  • Chocolate icing (optional)

  • 150g Macabella spread

  • 125g butter, chopped

  • 1/2 cup (80g) icing sugar mixture


  • 1.

    Preheat oven to 190°C.

  • 2.

    Line a 5cm deep, 18cm (base) square cake pan with non-stick baking paper.

  • 3.

    Heat butter, Macabella spread and sugar in a saucepan over low heat, stirring constantly, until melted and smooth. Transfer to a heatproof bowl. Set aside to cool slightly.

  • 4.

    Add eggs and vanilla to chocolate mixture. Mix well. Sift flour and cocoa over chocolate mixture. Stir to combine.

  • 5.

    Pour brownie mixture into pan. Bake for 20 minutes or until just set.

  • 6.

    Set aside to cool. Once cooled, lift out, wrap in plastic wrap and place into an airtight container.

  • 7.

    Stand for 1 day, cut into pieces and serve.

  • To make the icing:

  • 1.

    Place the Macabella and butter in a heatproof bowl over a saucepan of simmering water.

  • 2.

    Stir with a metal spoon for 3-5 minutes or until chocolate and butter melt and mixture is smooth. Remove from heat.

  • 3.

    Add the icing sugar and stir well until combined.

  • 4.

    Set aside for 15-20 minutes or until icing is firm. Use a wooden spoon to beat until smooth.

  • 5.

    Spread over each muffin and serve immediately.


This recipe was developed to celebrate the launch of Macabella, Australia’s first choc-macadamia spread. Macabella and is now being sold in all Coles and Woolworth’s nationally. 

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