Best 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.

UNBELIEVABLE PUMPKIN FUDGE BROWNIES

Steps:

• Thoroughly mix pumpkin and brownie mix. (easiest with a wooden spoon).
• Pour into greased/Pam'ed 9x9 pan.
• Warm peanut butter in microwave. 30 seconds or so. Stir.
• Pour/drizzle on top of brownie. Swirl with a knife.
• Bake at 350 for 35 minutes. (you can "feel" when done -- it firms up,check middle).
• If you double use a 9x13 pan and bake 45 minutes.
• Cool on counter.
• Cover with foil and refrigerate at least 2 hours.
• Cut into 1 1/2 inch squares.