Ingredients

The following ingredients have 4 Servings
  • 200.00g 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
  • ½ cup (125ml) thickened cream

Instruction

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