1 cup dairy free chocolate chips
1/2 cup vegetable shortening
1 cup soy milk
1 1/2 cups unbleached flour
1/2 cup cocoa
1 1/2 cups brown sugar
3/4 teaspoon baking powder
1 1/2 teaspoons baking soda
1/2 teaspoon vanilla extract
1 teaspoon salt
1/4 cup rum
1 cup walnuts, roasted and chopped finely
Preheat oven to 325
Combine flour, baking powder, baking soda, salt, and cocoa powder.
Melt chocolate chips and shortening in a large metal bowl over a pot of boiling water, stirring constantly. Slowly add brown sugar, then soymilk, rum, and vanilla extract. Mix until smooth.
Add the dry ingredients slowly, mixing thoroughly. Fold in about half of the chopped walnuts (save some for the topping).
Pour the batter into a greased rectangular baking pan. Top with remaining walnuts. Bake for 20 minutes or until done.
| Yield: | 16 servings | ||||
| Prep Time: | 0 hr 30 mins | ||||
| Cook Time: | 0 hr 20 mins | ||||
| Ready In: | 0 hr 20 mins | ||||
| Category: | Desserts | ||||
| Main Ingredient: | Chocolate | ||||
| Cooking Method: | Baking |
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| Nationality: | United States | ||||
| Special Diet: | Egg Free | Kid Pleaser | Lactose Free | Vegan | Vegetarian |
| Recipe Tags: | chewy | vegan | vegetarian | chocolate | |
Chef's Note & Story
Baking times will vary depending on oven and size of pan.
