Not all that bad for you, vegan, and rich as the best fudge torte. These bars keep well and are very moist. Turbinado is unrefined sugar.

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Ingredients

24
Original recipe yields 24 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 325 degrees F (165 degrees C).

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  • Using an electric mixer, blend tofu until creamy. Add oil, salt, sugar, cocoa, coffee and vanilla and blend well.

  • When sugar is dissolved into the tofu mixture remove the bowl from the electric mixer and whisk in flour.

  • Pour batter into a greased 9x13 inch baking pan.

  • Bake 25 to 30 minutes, or until the cake pulls away from the side of the pan. The bars will appear glossy, almost underdone. Cool in the pan and when cool cut into bars using a clean, wet knife.

Nutrition Facts

117 calories; 2.1 g total fat; 0 mg cholesterol; 14 mg sodium. 24.6 g carbohydrates; 2.4 g protein; Full Nutrition

Reviews (48)

Read More Reviews

Most helpful positive review

Rating: 5 stars
02/22/2003
These mocha bars taste GREAT! They are very fudgie and moist. The only problem I had with them is they are very hard to cut because they stick to the knife and very hard to get out of the pan. They want to stick to the knife or spatula. I followed the recipe in using a clean wet knife but that still did not work. It was very frustrating when I could not get them out of the pan. of the pan. Read More
(23)

Most helpful critical review

Rating: 3 stars
05/30/2003
This is a great tofu recipe! Makes the bars super smooth and rich and soft. I'm more of a cakey person though I don't tend to like soft things like pudding or mousse so if you do this is a must try!:) It is definitely not a rich brownie - there is no cake texture and it's too soft:) The batter did spread out really thin b/c it's so soft like another reviewer said - next time I'll probably bake in a smaller pan or maybe add some baking powder. I think my bf will love this b/c he's the opposite of me and loves soft things!:) And I didn't have safflower oil so I used "I can't believe it's butter" and I used white flour instead of whole wheat and a mixture of light and dark brown sugar in place of the unrefined sugar and Irish Cream liqueur instead of the instant coffee powder and I added some caramel sauce. I might try again with whole wheat flour that could give it an interesting taste. I might incorporate tofu into my regular brownie recipe:) Read More
(10)
56 Ratings
  • 5 star values: 26
  • 4 star values: 17
  • 3 star values: 8
  • 2 star values: 1
  • 1 star values: 4
Rating: 5 stars
02/22/2003
These mocha bars taste GREAT! They are very fudgie and moist. The only problem I had with them is they are very hard to cut because they stick to the knife and very hard to get out of the pan. They want to stick to the knife or spatula. I followed the recipe in using a clean wet knife but that still did not work. It was very frustrating when I could not get them out of the pan. of the pan. Read More
(23)
Rating: 5 stars
02/22/2003
These mocha bars taste GREAT! They are very fudgie and moist. The only problem I had with them is they are very hard to cut because they stick to the knife and very hard to get out of the pan. They want to stick to the knife or spatula. I followed the recipe in using a clean wet knife but that still did not work. It was very frustrating when I could not get them out of the pan. of the pan. Read More
(23)
Rating: 5 stars
03/22/2004
Delicious. I didn't have any turbinado sugar so I used half regular sugar and half Splenda. It tasted great. next time I am going to try it with a higher ratio of Splenda to Sugar. Very rich and moist. I baked this in a 8X8 pan for 40 minutes. It was perfect. I made this again with all Splenda instead of sugar and it turned out great. This time instead of vanilla I subbed chocolate Torani syrup. YUM! More chocolately! Read More
(19)
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Rating: 5 stars
02/22/2003
I didn't use coffee and they were like rich brownies. Read More
(16)
Rating: 4 stars
08/28/2004
These bars are very rich but you won't fool anyone into thinking they're a traditional cake or brownie. With that said they're good in and of themselves... they're like a mixture between pudding and cake. I bet they'd be perfect for an ice cream sandwich (traditional cookies get too hard when they hit the ice cream). I only used 1 3/4 cups sugar and they were very sweet. I might try reducing the sugar to 1 1/2 cups and reducing the cocoa slightly. Make sure you use good tofu (I used Morinu) because its flavor will come through. Read More
(11)
Rating: 3 stars
05/29/2003
This is a great tofu recipe! Makes the bars super smooth and rich and soft. I'm more of a cakey person though I don't tend to like soft things like pudding or mousse so if you do this is a must try!:) It is definitely not a rich brownie - there is no cake texture and it's too soft:) The batter did spread out really thin b/c it's so soft like another reviewer said - next time I'll probably bake in a smaller pan or maybe add some baking powder. I think my bf will love this b/c he's the opposite of me and loves soft things!:) And I didn't have safflower oil so I used "I can't believe it's butter" and I used white flour instead of whole wheat and a mixture of light and dark brown sugar in place of the unrefined sugar and Irish Cream liqueur instead of the instant coffee powder and I added some caramel sauce. I might try again with whole wheat flour that could give it an interesting taste. I might incorporate tofu into my regular brownie recipe:) Read More
(10)
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Rating: 5 stars
01/09/2004
I used this recipe while teaching a vegetarian cooking class. It was very easy to demonstrate relatively healthy and tasted absolutely wonderful! Try this recipe if you like RICH tasting desserts! Read More
(10)
Rating: 5 stars
02/22/2003
I was surprised at how good this tasted. I halved the recipe and used an 8-in square pan. The batter was spread out pretty thin about 1/4-in and didn't look presentable but it was really rich and delicious. I substituted light brown sugar for the turbinado sugar. Read More
(9)
Rating: 4 stars
02/22/2003
These are really good! I didn't use the full ammount of coffee and they were perfect... I also recomend adding nuts and craisins to the top!! They can also be cooked a little longer to make firm- Read More
(8)
Rating: 5 stars
02/28/2004
Delicious thank you!! Bake in an 8x8 pan instead and you get perfect rich fudge brownies! (bake them longer too). I tried them with one substitution: instead of the coffee I used flavored hot cocoa mix - lots of variations possible. Read More
(8)