1 cup sweet sorghum flour
1/4 teaspoon baking powder
1/4 teaspoon baking soda
1/2 teaspoon xanthan gum
2 ounces semisweet chocolate or 1/3 cup chocolate chips
3/4 cup granulated sugar
1/3 cup vegan butter
2 tablespoons nondairy milk
1 3/4 teaspoon vanilla
1/2 cup nondairy chocolate chips
1/2 cup chopped walnuts (optional)
Preheat oven to 325 degrees F and oil a 9 inch square baking pan.
You can also use mini, regular or jumbo muffin pans (silicone work very well and do not require oiling.
Sift the flour, xanthan gum, baking powder and baking soda into a large bowl.
Melt the 2 ounces chocolate together with the sugar and vegan butter.
Stir the chocolate mixture, milk and vanilla into the flour mixture using a wooden spoon.
Fold in the 1/4 cup chocolate chips and nuts if using them.
Spoon and press the mixture into the pan evenly.
Bake for about 28 minutes, or 23 minutes for muffin pans–edges should look set but the middle should look gooey.