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Prep Time: 0 Minutes Cook Time: 30 Minutes |
Ready In: 30 Minutes Servings: 24 |
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Instead of the traditional pumpkin pie, how about trying Marie's delicious Pumpkin Fudge Brownies for Thanksgiving dessert? PUMPKIN FUDGE BROWNIES Pumpkin brownies with chocolate fudge swirls. Ingredients:
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 |
Directions:
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.
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