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Preheat your oven to 170˚C (325˚F). Grease a 20 x 30 cm (9 x 12 inches) shallow baking tray and line it with baking paper.
In a large, dry, and clean stainless steel bowl, combine the chopped chocolate and melted butter. Place the bowl over a saucepan of simmering water, ensuring the bowl does not touch the water. Allow the mixture to melt and become smooth.
Once melted, remove the bowl from heat and gradually stir in the vegemite until well combined.
Add the cane sugar to the chocolate mixture and stir until fully incorporated.
Next, add the plain flour and mix again until combined.
Finally, incorporate the eggs and mix until the batter is thick and smooth.
Pour the brownie mixture into the prepared baking tray and bake for 30-35 minutes. For fudgier brownies, aim for around 30 minutes; for a cakier texture, bake a little longer. The center should remain soft while the edges should not be overly hard or crunchy.
Allow the brownies to cool completely. For easier handling, you may refrigerate them overnight. Cut into 12-15 squares, depending on your preferred size.
Serve the brownies dusted with icing sugar.