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

Instructions

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
8. To make the icing
9. Place the Macabella and butter in a heatproof bowl over a saucepan of simmering water
10. Stir with a metal spoon for 3-5 minutes or until chocolate and butter melt and mixture is smooth. Remove from heat
11. Add the icing sugar and stir well until combined
12. Set aside for 15-20 minutes or until icing is firm. Use a wooden spoon to beat until smooth
13. Spread over each muffin and serve immediately