My Food Bag have been using Lodge Cast Iron in their test kitchens for years. The consistency of Lodge, the durability and versatility makes for a great tool in preparing and photographing the delicious My Food Bag recipes each week.

This delish recipe for Fudgy Vegan Brownies is a decadent treat that’s sure to delight. This vegan treat is just as yummy (maybe even more!) as any dairy counterpart.

INGREDIENTS:

• 200g dairy-free dark chocolate, chopped
• 80g coconut oil
• 1 cup plain flour
• ¼ cup cocoa powder
• 1 cup caster sugar
• 1 tsp vanilla extract
• 1 cup almond or soy milk
• ½ cup dairy-free chocolate chips (optional)

METHOD:

1. Preheat oven to 180°C (or 165°C fan bake). Line skillet with baking paper. Half fill a small pot with water and bring to the boil.
2. Place chocolate in a medium heat-proof bowl with coconut oil. Place bowl on top of pot of water (to create a double boiler) and heat, until chocolate is melted. Make sure bowl is not touching water. Set aside.
3. In a large mixing bowl, mix flour, cocoa powder and sugar together.
4. Add vanilla extract, melted chocolate and almond/soy milk to bowl. Fold with a wooden spoon, until smooth and combined. Add chocolate chips and mix gently.
5. Transfer brownie batter to prepared skillet and bake for 20-25 minutes or until a skewer inserted in the middle comes out clean. Try not to over bake or brownies will turn cakey.
6. Serve brownies with your favourite dairy-free ice cream.