Willie’s Brownies

Prep Time: 10 mins Cooking Time: 15 mins Serves: Makes 25

Being flourless, these are the lightest, melt in your mouth brownies imaginable.

willie's cacao recipes


150g Venezuelan Rio Caribe 72 dark chocolate *

50g slightly salted butter

2 eggs

55g raw cane sugar

60g roughly chopped macademia or other nuts (optional)


*or you can use 100g 100% cacao and add 45g extra sugar


40cm x 24cm baking tin & baking paper

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  • Preheat the oven to 170°C. Line the tin with baking paper so it comes up all the sides.
  • Melt the chocolate and butter in heatproof bowl, set over a pan of gently simmering water, making sure the bottom of the bowl is not in contact with the water. Stir constantly. Set aside to cool slightly.
  • Whisk the eggs and caster sugar in a large mixing bowl until light and creamy.
  • Fold in the slightly cooled melted chocolate and butter, then fold in the chopped nuts if using.
  • Spoon the mixture into the prepared cake tin and bake in the preheated oven for 15 minutes, until the centre is just firm to the touch.
  • Remove from oven, lift out of the tin using the baking paper and allow to cool a little before slicing.

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