One of our festive recipes for MeadowLea Spreads. Happy Christmas and enjoy!

Rudolph Brownies


Ingredients (Makes 12-14 brownies)
100g MeadowLea Breakfast Twists Chocolate Spread
40g cocoa powder
225g caster sugar
2 eggs, beaten
50g self-raising flour
50g chocolate chips
1 tsp ground cinnamon
1 tsp vanilla essence

1 cup icing sugar
2 tbsp cocoa powder
2 tbsp MeadowLea Breakfast Twists Chocolate Spread
1 tbsp milk

To decorate
20 mini pretzels
1 packet mini marshmallows, halved
1 punnet raspberries
Black writing icing


  1. Preheat oven to 180o
  2. Cream caster sugar and MeadowLea Breakfast Twists Chocolate together.
  3. Add cinnamon and vanilla essence then gradually add beaten eggs.
  4. Sift in cocoa and self-raising flour, and then add chocolate chips. Fold gently to combine.
  5. Spoon into greased and lined 20cm x 20cm tin.
  6. Bake for 25 minutes.
  7. Allow to partially cool on bench, then transfer to refrigerator for 30 minutes to firm enough for cutting.
  8. Remove brownie from tray and use a cookie cutter to cut circles.
  9. Ice with chocolate frosting.
  10. Cut pretzels in half and use to create antlers.
  11. Create eyes with two marshmallow halves, and dot with writing icing to finish.
  12. Add a raspberry for the nose and serve!


  1. Sift icing sugar and cocoa powder together into a bowl.
  2. Add MeadowLea Breakfast Twists Chocolate and milk. Mix with an electric mixer on low speed until combined.
  3. Increase mixer speed and mix for 2 minutes until smooth.

Recipe Notes – We recommend using White Wings Self-Raising Flour for best results

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