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Here in my little corner of the globe, commercial applesauce is unavailable, so I used 1/3 C corn oil instead. I've recieved rave reveiws from my friends at work.

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Fernandinho August 02, 2002

I used extra-firm (non-silken) tofu because it had been sitting in the fridge for a while and I needed to use it up, so that may have been the problem, and as suggested in another review, I used 1/3 cup oil since I had no applesauce. They turned out nearly inedible. I am hoping to pass them out at a local nursing home because they won't be able to remember who brought them in and thusly whom to curse. Way dry, lumps of clay that gave me a tummy-ache

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scooter the bear February 27, 2007

I make these all the time. They do tend to have the texture that others are speaking of because they have very little to no fat. This is acceptable for the Ornish prevention diet depending on your evaluated status btw but NOT for the heart reversal. If you are on the heart reversal no oil is allowed period. If you are heart reversal and thinking of trying this please check your Ornish Heart reversal book or his web site on WebMD.

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drhousespcatcher December 18, 2005

I used firm silken tofu and followed the recipe exactly except I used milled cane sugar for the sugar. These do not have a very chocolatey taste and are, as Grace said, dense and moist and kind of spongy. I used a good quality dutch chocolate and so had expected more of a chocolate taste. Regardless, they are pretty good. I think they would be quite excellent with some fat free cool-whip, though that does take away from the healthy whole-foodsness of the brownies!

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ladypit September 26, 2004

Mori Nu makes several varieties of silken tofu, including firm silken tofu, in UHT packaging (like juice boxes). This is the type I use. These brownies do come out a little more cakey, than chewy, though.

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Tanya Schaad January 22, 2003

Well...there must be something wrong with my cooking. Mine did not turn out like brownies but a moist and dense cake. It somehow has a spongy texture. The taste is alright, but I had expected something chewy and fudgy... By the way, silken tofu and firm tofu are 2 different things. Which exactly should be used? I used the silken one, and that could have explained the problems with my brownies.

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Grace Fung January 18, 2003
Low Fat Brownies