1.5 bags of vegan chocolate chips (that's about 15 oz of semi-sweet chocolate, if you want to just chop up your own), melted in a double boiler
2/3 cup light oil (canola)*
1 cup (possibly more) soy milk
1.5 cups dry sweetener
1 1/2 tsp vanilla
3.5 cups unbleached flour or whole wheat pastry flour
1/3 cup cocoa powder
1 tbsp baking powder
3/4 tsp sea salt
Preheat your oven to 350 F. Grease and flour a 9"x13" baking pan.
As the chocolate chips are melting, sift together all the dry ingredients in a seperate large bowl.
After you have melted the chocolate, remove from heat and quickly whisk or beat in the remaining ingredients out of the wet list, until everything is thoroughly incorporated. Add the dry mixture and stir well with a wooden spoon. If it seems to thick, add more soy milk, a little at a time, until it is of an easily spreadable consistancy. Try to not overmix. Pour into the prepared baking pan and try to spread it out evenly, then pop into the oven. Bake for 35-40 minutes, or until a toothpick inserted in the center comes out clean (or with a few dry-looking crumbs stuck to it). Let cool completely before frosting, if desired; though these are rich enough that you can probably leave it off.
Makes a lot, but they'll go fast. You could also halve the recipe to bake it in an 8"x8" pan for less time (25-30 minutes).
*You can substitute an equal amount of apple sauce, or 2 mashed bananas, for the oil, if you're looking to reduce fat in this recipe. It won't be quite as dense and rich, though.