Chocolate Baking Dessert

The Vegemite brownie that we just can't stop eating

Name: The Vegemite brownie that we just can't stop eating
Yield: 14
Ingredients: 200.00g unsalted butter; 300g Baking Dark Chocolate, chopped; 1/2 cup good-quality cocoa; ¼ cup vegetable oil; 1/3 cup Vegemite; 250g dark brown sugar; 6 eggs; 2 tsp vanilla extract; 150g plain flour; 1 tsp baking powder; 165g caster sugar; ½ cup (125ml) thickened cream

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by Phoebe Wood

Oct 03, 2016

Vegemite + brown butter = deliciousness squared.

100g unsalted butter
300g CADBURY Baking Dark Chocolate, chopped
1/2 cup good-quality cocoa
¼ cup vegetable oil
1/3 cup Vegemite
250g dark brown sugar
6 eggs
2 tsp vanilla extract
150g plain flour
1 tsp baking powder
165g caster sugar

Brown butter cream

100g unsalted butter
½ cup (125ml) thickened cream

Method

1.

Preheat oven to 180°C. Line the base and sides of an 18cm x 28cm lamington pan with baking paper.
2.

Place butter, chocolate and ¼ cup cocoa in a heatproof bowl set over a pan of gently simmering water (don’t let bowl touch water), stirring until smooth. Cool.
3.

Whisk oil, Vegemite, brown sugar, 3 eggs and 3 egg yolks and vanilla in a bowl to combine. Fold in flour and baking powder, then fold in chocolate mixture. Spread batter into prepared pan. Whisk remaining 3 egg whites in an electric mixer with the caster sugar for 8 minutes until stiff and glossy. Whisk in remaining ¼ cup cocoa until combined. Spread meringue over brownie mixture and bake for 45 minutes until meringue top is crisp. Cool brownies completely in pan.
4.

For the brown butter cream, melt butter in a frypan over medium-high heat for 2-3 minutes until brown. Pour into a bowl and cool to room temperature, then whisk in the cream. Chill until needed and whisk lightly before serving. Cut brownie into 14 bars and drizzle with cream, to serve.