These chocolate and coffee slices are rich and delicious. Tofu in the batter makes them extra creamy.
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. - 15 May 2000 (Review from Allrecipes USA and Canada)
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! - 08 Mar 2004 (Review from Allrecipes USA and Canada)
I didn't use coffee and they were like rich brownies. - 18 Jul 2002 (Review from Allrecipes USA and Canada)