Pumpkin Fudge Brownies

Total Time: 30 mins Cook Time: 30 mins

Ingredients

• Servings: 24
• 1 cup soymilk lite
• 2 tablespoons 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 ginger, ground
• 1/8 teaspoon clove, ground
• 2 cups sucanat
• 1 1/4 cups lite silken firm tofu or 1 1/4 cups lite silken extra firm tofu
• 2/3 cup prune puree
• 2/3 cup canned pumpkin puree
• 2 teaspoons vanilla extract, separated
• 1/4 cup boiling water
• 1/4 cup cocoa powder
• 1 tablespoon liquid fruitsource

Recipe

• 1 preheat oven to 350. oil spray 9" by 13" baking pan.
• 2 place soymilk in a glass measuring cup. add lemon juice, set aside.
• 3 in a large bowl, stir together the next 10 ingredients and set aside.
• 4 place the tofu in food processor and blend. add prune and pumpkin puree and process. add soymilk and 1 tsp of vanilla and blend until smooth.
• 5 fold the tofu mixture into the dry ingredients.
• 6 remove 1 1/2 cups of the batter to a medium bowl.
• 7 whisk together boiling water and cocoa, add remaining 1 teaspoons of vanilla and liquid fruitsource to the reserved batter. set aside.
• 8 spread 2/3 of the pumpkin batter on the bottom of the prepared pan.
• 9 spoon dollops of the fudge batter over top, leaving spaces in between.
• 10 spoon remaining 1/3 of pumpkin batter in an alternating fudge-pumpkin pattern.
• 11 run a butter knife through the batters to form a swirling pattern, a la marble cake.
• 12 bake 30 minutes, cool and cut into squares.