Preheat oven to 350°F degrees.
Set Flexipan Mold of Choice on Perforated Baking Sheet (I like to use the Petal Tray or the Mini Muffin for this recipe) and set aside.
In Stainless Mixing Bowl, sift together flour, cocoa powder & salt.
In another Stainless Mixing Bowl, stir together the oil, sugar and vanilla. Add eggs one at a time and stir until combined. Add flour mixture to liquid mixture and stir until just combined. Fold in chocolate chips.
Spoon into Flexipan Tray of choice and fill about 2/3full. Bake until toothpick test comes out clean, should be approx. 18-22 minutes depending on your oven and the shape of your Flexipan.
Let cool, unmold and enjoy.
Optional: Top with my whipped cream cheese frosting or caramel sauce
