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Pumpkin Fudge Brownies
30 brownies

1 cup soymilk lite
2 Tbsp. lemon juice
2 1/2 cups unbleached flour
1/2 cup oat bran
1 tsp. baking soda
1 tsp. baking powder
1/2 tsp. salt
1 tsp. cinnamon
1/4 tsp. nutmeg
1 tsp. ground ginger
1/8 tsp. ground cloves
2 cups Sucanat
1 1/4 cups lite silken tofu (firm or extra firm)
2/3 cup prune puree
2/3 cup canned pumpkin puree
2 tsp. vanilla extract, separated
1/4 cup boiling water
1/4 cup cocoa powder
1 Tbsp. liquid Fruitsource

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 tsp. 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.


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