Pumpkin Fudge Brownies Recipe

Name: Pumpkin Fudge Brownies
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

Servings: persons

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

1
["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."]

470

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 19 ingredients. The key ingredients include: 1 cup soymilk lite, 2 tablespoons lemon juice, 2 1/2 cups unbleached flour, 1/2 cup oat bran, and more.

Yes, Pumpkin Fudge Brownies falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Pumpkin Fudge Brownies

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