This post is sponsored by Macabella.
I think you all probably know by now how much I love chocolate hazelnut spread, so when I was given the opportunity by Macabella to test out their new chocolate macadamia spread, I jumped at the chance.
I’ve always loved chocolate and macadamias together, and Macabella combines the buttery nuts with cocoa in this spread. They sent me both the Crunch and Velvet variety to play with.
So I made these super decadent chocolate macadamia mud pies. As you do!
They’ve got a buttery chocolate base, a molten, gooey, Macabella centre, and a fudgy, brownie-like mud pie filling that’s made with only four (!!!) ingredients. + salt. Does salt count as an ingredient?
Anyway, we loved these. I used the Crunch Macabella for the mud pie filling and topped it with more macadamias for a little texture. And I even filled them with straight-up, Velvet Macabella.
They are like chocolate macadamia fondant pies. Or chocolate macadamia brownie pies. Or chocolate macadamia heaven pies.
Then I went and topped them with a little cream whipped with Macabella, and they officially became chocolate macadamia mud pies. With oozy, molten centres. And who doesn’t love a gooey, molten centre?!
A little disclosure: This post was sponsored by Macabella. However, all opinions are my own.
- FOR THE CHOCOLATE BASE
- 1 cup icing (powdered) sugar (140g)
- ⅔ cup plain flour (100g)
- ⅔ cup dutch cocoa (70g)
- Pinch sea salt
- ½ cup unsalted butter, melted (110g)
- FOR THE MUD FILLING
- 1 cup Macabella chocolate macadamia spread (I used Crunch) (180g)
- 2 eggs
- ½ cup plain flour (75g)
- Pinch sea salt
- Macabella chocolate macadamia spread, extra, for inside the centre (I used Velvet)
- ½ cup macadamias, roasted and chopped
- OPTIONAL TOPPING
- 1 cup heavy cream
- 1 tbsp Macabella chocolate macadamia spread (Velvet)
- Preheat the oven to 180 C (350 F) and butter 10 small tart tins (I used an assortment of sizes, you could also use a large 12-hole muffin tin.
- FOR THE BASE
- In a medium bowl, combine the dry ingredients. Add the mended butter and stir until incorporated.
- Divide the mixture evenly between the tart tins and press evenly into the base and sides.
- Place the tart tins on a baking tray and bake for 8 minutes, until small bubbles appear on the surface. Allow to cool.
- FOR THE MUD FILLING
- In a large bowl, combine the cup of Macabella, eggs and sea salt. Stir in the flour until combined.
- Place a spoonful of extra Macabella spread into the base of each tart shell, then fill to the top with the mud filling.
- Sprinkle the pies with the chopped macadamias and bake for 12 - 15 minutes, until the centres look just set.
- OPTIONAL TOPPING
- Once the pies are completely cool, whip the cream and Macabella spread together to almost stiff peaks using a stand mixer fitted with whisk attachment. Pipe a few dots of cream onto each pie.
- Makes 10 chocolate macadamia mud pies.
- Happy baking!
Chocolate base recipe adapted from All Recipes.
Mud filling adapted from these brownies.