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I’ve been mixing chocolate with other ingredients in my bean bakes, but last week I decided to aim for pure chocolate decadence—within dietary and nutritional limits, of course.

I had two pieces for breakfast this morning. The result was that my Chocolate Monster was purring contentedly and, hence, I was very happy. As some of you may know, there’s nothing more aggravating than having a Chocolate Monster nipping away at you.

This bake, which has the taste and texture of a brownie made with flour, extends well beyond breakfast and makes a terrific snack and dessert. In fact, it’s so good, so healthy, and so good for dieters, I posted it on my Food Refashionista site as well.

Note: I used carob chips in this bake because I’m lactose-intolerant, but feel free to substitute regular chocolate chips, if you can.

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