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Chocolate Macabella Brownies Recipe


Chocolate Macabella Brownies Recipe


  • 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
  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
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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. For more information visit

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