Pumpkin Fudge Brownies

MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 30mins
SERVES: 24
UNITS: US

INGREDIENTS

Nutrition
Advertisement

DIRECTIONS

  • 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 tsp 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 teaspoons 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.
Advertisement