REDUCED-GUILT CHOCOLATE BROWNIE CAKE
Makes 12 or 16 squares
Adapted from Great American Vegetarian by Nava Atlas



The classic comfort dessert is brought up to date by replacing the butter
with low-fat vanilla yogurt and just a little oil. To make it a little
richer, do try it with the addition of chocolate chips. This is my sons'
most frequently requested birthday cake, but we don't always wait for
special occasions to enjoy it.

1 1/2 cups whole wheat pastry flour
1/2 cup natural granulated sugar
1/3 cup unsweetened cocoa powder
1/2 teaspoon baking soda
1/4 teaspoon salt
2 tablespoons ground flaxseeds, optional
1 cup vanilla low-fat yogurt or soy yogurt
2 tablespoons safflower oil
1/4 cup low-fat milk, rice milk, or soymilk, or as needed
1 teaspoon vanilla extract
1/2 cup chocolate chips, preferably cane juice sweetened

Preheat the oven to 350 degrees.

Combine the first 4 (dry) ingredients plus the optional flaxseeds in a
mixing bowl and stir together.

Make a well in the center of the dry ingredients and pour in the yogurt,
oil, enough milk to make a smooth and slightly stiff batter, and the
vanilla. Stir until completely mixed, then stir in the chocolate chips.

Pour into a lightly oiled 9- by 9-inch cake pan. Bake for 30 to 35 minutes,
or until the sides of the cake begin to pull away from the pan, and a knife
inserted in the middle comes out clean (with the exception of the melted
chocolate chips). Allow to cool in the pan until just warm, then cut into
squares to serve.