Reviewed: Mar. 25, 2012

Really, really good! :3 They're really good with vanilla ice cream ^__^ They're definitely not cake-like--they're more like some kind of brownie/pudding mutant, but it's totally fine that way! :3 Definitely making this again!

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Reviewer:

DatIndianGurl

Reviewed: Dec. 17, 2011

These are very good considering the main ingredient is tofu! I used a little less sugar and added an egg. I will definitely will make these again. Thanks for the recipe!

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madeline8908

Reviewed: Apr. 10, 2011

I combined all the ingredients as directed. I cooked it in a loaf pan so the brownies would be thick, keeping it in the oven for 15-17 minutes. By undercooking the thick brownies, I'm able to take it out before the bottom cooks thoroughly. After letting it cool for a few minutes, I turn it upside down on a plate, then rightside up, flipping it with another plate. The bottom is then on top and I can spread the slightly undercooked batter like it's a frosting. Even when cooled to room temperature, the "frosting" keeps it's smoothness against the brownies. YUM!

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Jennifer

Reviewed: Jan. 19, 2011

This turned out surprisingly well. I made a few alterations after reading reviews. I blended the tofu, oil and sugar in the blender before stirring it into the other dry ingredients. I used half white/half whole wheat flour, only 3/4 c cocoa powder, and an instant coffee mix that includes sugar and creamer. I cut the sugar down to 1/2 c white and 1 scant cup of brown. I don't like real sweet desserts, but it could have been a bit sweeter so I'll add more next time. Baked in an 8x8 pan for 40 min at 350. The result was a thick brownie. My husband thought it was pretty good. A good way to use tofu if you don't like to eat it in savory dishes. I couldn't taste it at all.

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Julie W

Reviewed: Jun. 6, 2010

The taste is deffinetly on in these bars! I did make a few alterations, using all splenda in place of sugar, and swapping out all the flour for vanilla protein powder. Also, we had no safflower oil, so I just melted up the same amount of coconut oil, which prompted me to add 1 tsp coconut extract :) The texture was rich and dense- almost like fudge! And the taste was deffinetly similar to that of a brownie. However, I have no idea how someone could get 24 servings from this! I baked mine in a 10x7 inch pan, and got 16 small, thin brownies. Other than the serving discrepency, these are perfect. Thanks!

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Reviewer:

Julzdanceruns

Reviewed: May 30, 2010

These were so delicious! I followed the recipe exactly. They are like very fudgy brownies and neither I, nor my husband, could taste the tofu. These are very, very rich and I think you could get away with quite a bit less sugar. Next time I'll try using 1.5 cups. Caution: The batter is very thick (at least mine was). I didn't "pour" it into the baking pan so much as press it.

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Reviewer:

Sugar8184

Cooking Level: Intermediate

Reviewed: Feb. 7, 2010

These turned out really well! They were indeed much better the next day once they cooled and set more solidly.

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Reviewer:

KNICK21PT3

Cooking Level: Expert

Home Town: Oak Hill, New Brunswick, Canada

Living In: Dartmouth, Nova Scotia, Canada

Reviewed: Apr. 10, 2009

Really delicious the first day, especially warm and topped with whipped cream! However, this recipe does NOT keep well at all, which is why I gave it only four stars. It's also quick and easy to make, and even pretty healthy.

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Reviewer:

Jackie

Cooking Level: Intermediate

Living In: New Orleans, Louisiana, USA

Reviewed: Mar. 27, 2009

very good! I didn't have unrefined sugar, so I used regular. I also replaced 1/4 cup of cocoa with 1 scoop chocolate whey protein powder, and used Teecino (organic coffee replacement) instead of decaf grounds. even got husband approval!

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