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Pumpkin Fudge Brownies




Source of Recipe


Internet


List of Ingredients




Makes 30 brownies

1 cup soymilk lite
2 tablespoon lemon juice
2-1/2 cups unbleached flour
1/2 cup oat bran
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
1 teaspoon cinnamon
1/4 teaspoon nutmeg
1 teaspoon ground ginger
1/8 teaspoon ground cloves
2 cups Sucanat
1-1/4 cups lite silken tofu (firm or extra firm)
2/3 cup prune puree
2/3 cup canned pumpkin puree
2 teaspoon vanilla extract, separated
1/4 cup boiling water
1/4 cup cocoa powder
1 tablespoon liquid Fruitsource


Recipe



Preheat oven to 350 Oil spray 9" by 13" baking pan. Place soymilk in a glass measuring cup. Add lemon juice, set aside. In a large bowl, stir together the next 10 ingredients and set aside.Place the tofu in food processor and blend. Add prune and pumpkin puree and process. Add soymilk and 1 teaspoon of vanilla and blend until smooth. Fold the tofu mixture into the dry ingredients.

Remove 1-1/2 cups of the batter to a medium bowl. Whisk together boiling water and cocoa, add remaining 1 teaspoon of vanilla and liquid Fruitsource to the reserved batter. Set aside. Spread 2/3 of the pumpkin batter on the bottom of the prepared pan. Spoon dollops of the fudge batter over top, leaving spaces in between. Spoon remaining 1/3 of pumpkin batter in an alternating fudge-pumpkin pattern. Run a butter knife through the batters to form a swirling pattern, a la marble cake. Bake 30 minutes, cool and cut into squares.