Cocoa Brownies Using Willies Cacao

I want to leave you with no choice but to make these cocoa brownies. I used a solid cacao bar from Willies Cacao in the UK. If you cannot find that, use 95% solid cocoa chocolate from Lindt.

Cocoa Brownies
Head straight on to the Recipe For Cocoa Brownies

When I was in Grade 7 I had to select the subjects I would take in high school. These were over and above the compulsory ones such as English and Afrikaans. I decided to do accountancy instead of art. And French rather than typing. Our choices grouped us together in a class, and we moved between rooms during the course of the day. Every week we had religious studies and on alternate weeks we had either library science or guidance. Added to our curriculum was maths, science, biology, geography and history as well as an hour of PE each week. I must admit I am not sure why we had to learn the Dewey Decimal System and I got more life skills from Home Economics. A year later I dropped accountancy and joined the art class but did not move from my group class.

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Our guidance counsellor was meant to assist us with our choices for the last three years of school. These were to see us through into our chosen university course. I had no clue what to study and went along with my best friends’ choices of maths, science, biology and history. We had no choice but to take the two official languages. Frankly, I should never have been allowed to carry on with maths and science given my marks up until that point. And when I matriculated three years later, they were the lowest of my results. My university choice was originally law, for which I had to take Nederlands and Afrikaans. And a year later I switched to Psychology which had been my other major. I chose English as my second third year subject, and ended up with an honours degree in Clinical Psychology, with six subjects.

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5 from 1 vote

Cocoa Brownies

These are extremely rich, and extremely moreish
Recipe Category: Baking
All Rights Reserved: An original recipe from Lavender and Lime


  • 190 g 100% solid cocoa (or the highest you can find)
  • 135 g softened salted butter
  • 300 g fructose
  • 2 eggs, lightly beaten
  • 5 mls vanilla paste
  • 100 g flour
  • 30 g cocoa powder
  • 2.5 mls baking powder
  • 50 g jam
  • 25 g freeze dried berries


  • Preheat the oven to 160° Celsius
  • Place the cocoa into a glass over a bain-marie and leave to melt
  • Once melted, set aside to cool slightly
  • Place the butter and fructose into a stand mixer bowl and beat until pale and fluffy
  • Add the eggs and vanilla and beat until combined
  • Remove the bowl from the stand mixer and place a sieve over the top
  • Sieve in the flour, cocoa powder and baking powder
  • Gently fold in and when combined, add the melted chocolate, jam and berries
  • Gently fold in then pour the batter into a lined brownie tray
  • Place into the oven and bake for 40 minutes
  • Remove from the oven and set aside to cool completely before removing from the tin and cutting

Inspiration published on Lavender and Lime October 9:

What subjects did you take in high school? Dave and I were meant to leave for overseas tonight! Thanks to the pandemic our flight was cancelled and moved to Saturday evening.

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