Total Time
40mins
Prep 20 mins
Cook 20 mins

From "The Good Breakfast Book"

Ingredients Nutrition

Directions

  1. Preheat oven to 350.
  2. Combine dry ingredients and then wet ingredients.
  3. Mix together well with a mixer or food processor until very smooth.
  4. If too thick, add a tb of water.
  5. Spread batter in an 8" square pan sprayed lightly with cooking spray.
  6. Bake 20-25 minutes or until a toothpick comes out clean.
  7. Don't overbake!
  8. Let cool in pan about 10 minutes and then cut.

Reviews

(3)
Most Helpful

I tried one of these out of the oven and said "uh oh" but after they cooled and sat overnight, they got much better! They have a very tofu texture and by that I mean the texture is acutally like a piece of tofu. I added about 1/4 cup walnuts and chocolate chips because I was worried about these being palatable. I used a very nice organic dutch process cocoa powder, but BF and I agree that we don't think these are quite chocolatey enough. I would like them to be more cakey- they're just so thick textured (like I said before, almost like tofu). Mine also came out very thin. I like the idea of the recipe, but I also think that it needs some tinkering to be good- I think it could probably use some fat or oil and maybe use some sugar even... They were interesting and I'm glad I tried them- I think they do have potential (because they are wonderfully moist, but these do have that gummy chewy low-fat texture) but I probably wouldn't make them again... I would like to give this 3 1/2 stars, but I am going ahead and upping it to 4 because of their potential. Thanks, though! **UPDATE** I found that after a couple days of sitting, the chocolate flavor intensified in these (although they still weren't as chocolatey as I would have liked). Stored in the refrigerator thse take on a fudgier texture and less of a chewy tofy texture. They were enjoyed! Thanks.

Roosie October 02, 2004

After eating these for almost a week, I've decided I really like them! I'm not sure if other people will, I tend to have more tolerance for tofu, etc., but, seriously, I'm starting to enjoy these...

briosgaid July 11, 2003

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