This brownie 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:
Ingredients
- 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
Method
- 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
For more information visit www.macabella.com
Hi, I’m Anna the Editor of Beauty and Lace.