Vegetarian: Brownies 02 by Recipe Cottage

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	Brownies 02

		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.