I have a weakness for brownies. More particularly boxed brownies. I am not Vegan…. however a few of my friends are on a Vegan Health Quest, and although these brownies are not necessarily healthy…. I wanted to prove that I could successfully make an amazing layered bar, Vegan.
Soooo….. drum roll please….
You, have the “Lo Bar.” Ha ha. Named after my good friend Lo.
It is basically a layered brownie. I used Ghirardelli Double Chocolate Brownie Mix. When you are buying the brownie mix make sure to buy the box titled “Double Chocolate”. When I was at the store reading labels this was the only that didn’t have non fat milk powder in the ingredients. I used pureed tofu instead of egg, and then substituted coconut oil for the vegetable oil.
I brought these bars to our Christmas Party and they were a hit, Enjoy! And make sure they actually leave your house ;)
Vegan Double Chocolate Ghirardelli Brownie Bar Recipe
Ingredients:
1 Box of Double Chocolate Ghirardelli Brownie Mix
1 Box of Vegan Yellow Cake Mix {I used a half box of Duncan Hines Butter Golden Cake Mix}
1/3 C. Tofu
1/3 C. Coconut Oil at room temperature
1/3 C. Water
1/3 C. Earth Balance Butter Spread Melted
1/4 Chopped Raw Nuts {I used raw cashews and chopped them in food processor}
Directions:
Preheat oven to 325.
Grease 8x8 or 9x9 glass baking dish {I used coconut oil}.
Puree Tofu, Coconut Oil, and water in food processor until smooth.
Pour brownie mix into large bowl, slowly stir in tofu mixture.
Spread brownie batter into glass baking dish.
Sprinkle half of the box of yellow cake mix on top of brownie batter. You will not need the other half of the cake mix in this recipe. Sprinkle chopped nuts on top. Take the melted Earth Balance and drizzle on top. Bake at 325 for about 38-45 minutes depending on your oven. The top should be golden brown, and a tooth pick should come out clean when inserted.
Let them cool completely, otherwise they will crumble when you slice. Cut into bars. Enjoy!