Pumpkin Fudge Brownies

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.

• Ready In: 30 mins
• Serves: 24

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.