For a delicious treat, you can't go past a nutty, chocolate brownie.
Preheat oven to 190°C.
Line a 5cm deep, 18cm (base) square cake pan with non-stick baking paper.
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.
Add eggs and vanilla to chocolate mixture. Mix well. Sift flour and cocoa over chocolate mixture. Stir to combine.
Pour brownie mixture into pan. Bake for 20 minutes or until just set.
Set aside to cool. Once cooled, lift out, wrap in plastic wrap and place into an airtight container.
Stand for 1 day, cut into pieces and serve.
To make the icing:
Place the Macabella and butter in a heatproof bowl over a saucepan of simmering water.
Stir with a metal spoon for 3-5 minutes or until chocolate and butter melt and mixture is smooth. Remove from heat.
Add the icing sugar and stir well until combined.
Set aside for 15-20 minutes or until icing is firm. Use a wooden spoon to beat until smooth.
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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