Vegemite Brownies

Photo: supplied

The idea of using something like Vegemite in brownies really freaks people out but it's actually the perfect combination of sweet and salty. I usually tell people the closest way to describe it is like salted caramel: the Vegemite cuts through the chocolatey richness of the brownie and that hit of umami (the Japanese term for the 6th taste describing "meatiness" or "savouriness") means you can keep eating it without getting too much of a sugar high. A warning: these brownies are the great divider and about 50% of people love it, and 50% hate it - much like Vegemite itself. If you are a die-hard Marmite enthusiast I'm not here to judge you - feel free to substitute away!

INGREDIENTS

100 g good quality dark chocolate (60-70%)

200 g unsalted butter

60 g Vegemite

300 g caster sugar

Large pinch table salt

90 g dutch-processed cocoa powder

3 large eggs

80 g plain flour

20 g cornflour

METHOD

1. In a heatproof bowl over a pan of boiling water, melt the chocolate, butter and Vegemite together. Use a spatula to stir the mix to make sure the chocolate doesn't burn (the Vegemite won't melt but just give it as good a mix as you can).

2. Mix together the sugar, salt and cocoa powder and set aside. In a separate bowl, sift together the plain flour and cornflour.

3. When the chocolate mixture is melted, add the sugar mixture and stir well (making sure there are no lumps). Add the eggs one at a time, making sure each is fully incorporated before adding the next. Your mix will look smooth and glossy - if the fat splits from the mix, carefully incorporate it back in.

4. Fold in the flour mixture until just incorporated and pour the mixture into a 8x8in (20x20cm) square tin, lined with baking paper (use spray grease to stick the paper to the sides of the tin).

5. Bake in a preheated oven at 160 degrees C for 27 minutes, or until a skewer inserted in the middle comes out with a few sticky crumbs. Allow to cool completely in the tin before turning out. Dust with gold powder (optional but adds pizazz!) and cut with a sharp knife.