Willie’s Cacao Takes The Guilt Out Of Your Next Chocolate Fix

by Madeleine Borgersen

There’s chocolate and then there’s Willie’s Cacao. Sourced from the finest quality, single estate cacao (yes we’re still talking about chocolate here) the range of Willie’s Cacao includes flavours like ‘El Blanco’ White Chocolate, 72% Venezuelan Gold Dark Chocolate and Ginger Lime.

Willie’s Cacao Takes The Guilt Out Of Your Next Chocolate Fix

Want to create these delicious Willie’s Cacao Macadamia Brownies? We’re lucky enough to share the great recipe from the Willie’s Chocolate Bible cookbook below!

Made from only three ingredients; cacao, raw cane sugar and cacao butter, Willie’s Cacao is as pure as it gets.

With cacao’s health benefits; antioxidant packed and great for the body’s nervous system, Willie’s Cacao has made it easy to create your own cacao-rich treats. Their cookbook, Willie’s Chocolate Bible is packed with recipes from mains to desserts, drinks to bite-sized treats, all based on their delicious lines of chocolate.

Want to create some of your own cocoa-filled treats? We’ve shared a favourite recipe for Macadamia Nut Brownies from the new Willie’s Chocolate Bible below!

Willie’s Cacao Takes The Guilt Out Of Your Next Chocolate Fix



Preparation Time:

10 minutes minutes

Cooking time:

15 minutes minutes


  • 290g Venezuelan Rio Caribe 72 % dark chocolate
  • 100g slightly salted butter
  • 4 eggs
  • 110g raw cane sugar
  • 120g roughly chopped macadamia nuts
  • Equipment: 40cm x 24cm baking tin
  1. Preheat the oven to 170°C. Lightly grease the baking tin and line with baking paper.
  2. 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. Set aside to cool.
  3. Whisk the eggs and caster sugar in a large mixing bowl until light and creamy.
  4. Fold in melted chocolate and butter until well combined, then fold in the chopped nuts.
  5. 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.
  6. Remove from oven and allow to cool in the tin. Slice into approximately 4-cm squares.

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