Best Unbelievable Pumpkin Fudge Brownies Recipes

PUMPKIN FUDGE BROWNIES

Steps:

• 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.

PUMPKIN BROWNIES

Steps:

• Preheat oven to 350°. Line a 13x9-in. baking pan with parchment, letting ends extend up sides; grease paper. In a large bowl, whisk sugar, flour, cocoa, salt and baking soda. In a small bowl, whisk oil, eggs and vanilla; stir into dry ingredients just until moistened. , For pumpkin batter, in a large bowl, combine sugar, flour, salt, pumpkin pie spice and baking soda. In a small bowl, whisk pumpkin and eggs; stir into dry ingredients just until moistened. Spread half the cocoa mixture into prepared pan (layer will be thin). Drop half the pumpkin mixture by tablespoonfuls over top; gently spread to cover most of brownie mixture. Drop remaining pumpkin and cocoa mixtures by tablespoonfuls over pumpkin layer. Gently spread and swirl. , Bake until a toothpick comes out clean, 25-30 minutes. Cool in pan on a wire rack. Lifting with parchment, remove from pan. Cut into bars.