Chocolate Dessert

Vegemite chocolate and raspberry brownies

Name: Vegemite chocolate and raspberry brownies recipe
Prep time: 20 min
Cook time: 40 min
Total time: 60 min
Yield: 15
Ingredients: 300 g dark chocolate, chopped; 40.00 ml VEGEMITE; 300 g unsalted butter; 330 g brown sugar; 6 large (59 g) free-range eggs, at room temperature; 110 g plain flour; 75 g cocoa powder; 1 teaspoon baking powder; 250 g block cream cheese, softened; 165 g caster sugar; 2 teaspoons vanilla bean paste; 250 g raspberries (fresh or frozen)

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Vegemite chocolate and raspberry brownies — This is an extract from The VEGEMITE Cookbook: recipes that TASTE LIKE AUSTRALIA. Published by Penguin Random House Australia, RRP $29.99

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by delicious. team

delicious. team

Nov 11, 2022

“VEGEMITE adds a slight saltiness to this sweet classic brownie recipe.” This is an extract from The VEGEMITE Cookbook: recipes that TASTE LIKE AUSTRALIA. Published by Penguin Random House Australia, RRP $29.99

300 g dark chocolate, chopped
2 tablespoons VEGEMITE
300 g unsalted butter
1 1/2 cups (330 g) brown sugar
6 large (59 g) free-range eggs, at room temperature
3/4 cup (110 g) plain flour
1/3 cup (75 g) cocoa powder
1 teaspoon baking powder
250 g block cream cheese, softened
3/4 cup (165 g) caster sugar
2 teaspoons vanilla bean paste
250 g raspberries (fresh or frozen)

Method

1.

Preheat the oven to 180°c/160°c fan-forced. Line base of a 20 cm x 30 cm baking pan with baking paper, extending over the two long sides.
2.

Melt the chocolate in a heatproof bowl in the microwave or over a double boiler and set aside to cool. Stir in the VEGEMITE.
3.

Beat the butter and brown sugar together using an electric mixer until thick and pale. Add 4 of the eggs, one at a time, beating well between each addition. Sift the flour, cocoa and baking powder over the mixture and fold through until combined, then fold in the chocolate mixture.
4.

Place the cream cheese, caster sugar, remaining 2 eggs and vanilla into a clean bowl and use the electric mixer to beat until smooth and creamy. Gently fold the cream cheese mixture into the chocolate mix. Don’t overwork the mixture - you’re aiming for a marbled look.
5.

Spoon the brownie mixture into the prepared pan and scatter over the raspberries. Bake for 40 minutes, until just set with a slight wobble in the centre.
6.

Cool in the pan for 15 minutes. Lift out and cool completely on a wire rack. Cut into 15–18 pieces to serve.