National Vegemite Day
Chef Matt’s delicious Vegemite brownies
VEGEMITE IS AN AUSSIE CULINARY ICON FOR NEARLY 100 YEARS AND IS A STALWART OF THE AUSSIE DIET.
Vegemite was first made by Dr Cyril P Callister from the Fred Walker Company who developed a spread from one of the richest known natural sources in the Vitamin B group – brewer’s yeast. In 1923, the spread graced the shelves of grocers Australia-wide and became a household name.
Given the status of Vegemite as a symbol of the Australian identity, GemLife Chef Matt Conquest shares a classic chocolate brownie with an Aussie twist – Vegemite brownies (yes, really!).
- 100g unsalted butter
- 300g quality dark chocolate, chopped
- ½ cup good quality cocoa
- ¼ cup vegetable oil
- ¼ cup Vegemite
- 250g dark brown sugar
- 6 eggs
- 2 tsp vanilla extract
- 150g plain flour
- 1 tsp baking powder
- 165g caster sugar
- Whipped cream
- Salted caramel sauce
- Preheat the oven to 180°C and line the base and sides of an 18cm x 28cm lamington pan with baking paper.
- Place the butter, chocolate and ¼ cup cocoa in a heatproof bowl set over a pan of gently simmering water, stirring until smooth. Set aside and wait for the mixture to cool.
- Whisk oil, Vegemite, brown sugar, 3 eggs, 3 egg yolks and vanilla in a bowl to combine. Fold in the flour and baking powder, then fold in the chocolate mixture.
- Spread batter into prepared pan. Whisk the remaining 3 egg whites in an electric mixer with the caster sugar for 8 minutes until stiff and glossy.
- Whisk in the remaining ¼ cup cocoa until combined.
- Spread the meringue over brownie mixture and bake for 45 minutes until the meringue top is crisp.
- Cool brownies completely in pan. Remove the brownies from the pan and cut into any size you desire and serve at room temperature or slightly warmed. Top with whipped cream or salted caramel.
Happy Vegemite Day!