Pumpkin Fudge Brownies - cooking recipe

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

Preparation

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.