1 1/2 cups of vegan bittersweet chocolate chips (the tiny kind is best)
1/4 cup brown rice syrup
3/4 cup maple syrup
6 tablespoons of oil
1 teaspoon of vanilla extract
4 tablespoons of arrowroot powder (can use 807]cornstarch or egg substitute in a pinch)
1 cup soy milk
2 1/2 cups flour
1 teaspoon baking soda
1 spring form pan (optional)
optional topping:
1/2 cup tiny chocolate chips
1/2 cup chopped walnuts
Adaptation of various recipes
Preheat oven to 350 degrees. Melt chocolate chips, 1/2 cup soymilk, brown rice syrup, maple syrup, oil (I use coconut oil), and vanilla in saucepan under medium heat until thoroughly mixed.
Mix arrowroot with 1/2 cup soymilk, take saucepan off heat and stir into chocolate mixture.
In separate bowl, mix flour and baking soda, then mix in chocolate mixture.
Pour mixture into greased spring form pan and bake for 20 - 30 minutes, Checking to see when center is cooked (and if using additional topping add within last two minutes of baking, so chocolate keeps form but is still melty).
Let cool (taking off the springy round from your spring form pan if using one). and enjoy! :) :)