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Ingredientes
- Â Â Vegetable oil cooking spray
- 1 c. soymilk lite
- 2 Tbsp. lemon juice
- 2Â 1/2 c. unbleached flour
- 1/2 c. oat bran
- 1 tsp baking soda
- 1 tsp baking pwdr
- 1/2 tsp salt
- 1 tsp cinnamon
- 1/4 tsp grnd nutmeg
- 1 tsp grnd ginger
- 1/8 tsp grnd cloves
- 2 c. Sucanat or possibly brown sugar
- 1Â 1/4 c. lite silken tofu (extra hard) liquid removed
- 2/3 c. prune puree
- 2/3 c. canned pumpkin
- 2 tsp vanilla extract separated
- 1/4 c. boiling water
- 1/4 c. cocoa pwdr
- 1 Tbsp. liquid Fruitsource or possibly honey
Direcciones
- Yield: 30 Brownies
- Notes: Pumpkin brownies, with chocolate fudge swirls deliver exceptional flavor, texture, and nutrition.
- Preheat oven to 350F. Spray a 9" x 13" baking pan with cooking spray. Place soymilk in a glass measuring c.. Add in lemon juice, and set aside. In a large bowl, stir together the next 10 ingredients, and set aside. Place tofu in food processor and blend. Add in prune puree and pumpkin; process. Add in soymilk and 1 tsp. of vanilla. Blend till smooth. Fold the tofu mix into the dry ingredients. Remove 1 1/2 c. of the batter to a medium bowl. Whisk together boiling water and cocoa. Blend the remaining tsp. of vanilla along with Fruitsource into the cocoa mix. Fold cocoa mix into the 1 1/2 c. reserved batter.
- Spread two-thirds of the pumpkin batter on the bottom of the prepared pan. Spoon dollops of the fudge batter on top, leaving spaces between dollops. Spoon dollops of the remaining pumpkin batter in an alternating fudge-pumpkin pattern. Run a butter knife through the batters to create a swirling marble pattern. Bake 30 min. Cold and cut into squares.
