Guilt-free chocolate brownie cake

Sometimes, after a bad day or during another meltdown, a girl needs a friend to turn to. Carrots, I'm sorry, simply won't do. There are no substitutions for pure, unadulterated chocolate.

However, in the end, gorging on 5-layer triple chocolate cake can only lead to remorse, guilt, and yes, bloating. Here's my solution: Guilt-free chocolate brownie cake. This is where naughty and nice meet to make a truce. And it has saved me many, many times.

Guilt-Free Chocolate Brownie Cake

Source: The Vegetarian Family Cookbook (Nava Atlas)

12 Brownies, 164 calories each

1 1/2 C. whole-wheat pastry flour

1/2 C. sugar

1/3 C. cocoa powder

1/2 tsp. baking soda

1/4 tsp. salt

2 T. ground flaxseeds, optional (we always add them)

1 C. unsweetened applesauce (or vanilla low-fat yogurt if you want)

2 T. oil

1 tsp. vanilla

1/4 C. soy, almond, or rice milk (if needed)

1/2 C. chocolate chips

Heat oven to 350. Combine flour, sugar, cocoa, baking soda, salt, and flaxseeds in a mixing bowl and stir together.

Make a well in the center and pour in the yogurt, oil, vanilla, and enough milk to make a smooth and slightly stiff batter (I've found you don't need the extra milk if using applesauce, but may need it if you use yogurt). Stir until completely mixed, then stir in the chocolate chips.

Pour into a greased 9x9 baking pan. Sprinkle with more chocolate chips if you're having a particularly bad day. Bake for 30 minutes, or just until the middle starts to spring back when you touch it. DO NOT OVERBAKE! I start checking them at 25 minutes. These kind of brownies will dry out quickly if overcooked. Cool slightly and serve.

We like these with a little almond milk poured over the top. They also make a great breakfast. Oops, did I just type that?