Pumpkin Fudge Brownies Recipes

PUMPKIN FUDGE

Steps:

• Line a 13-in. x 9-in. pan with foil and grease the foil with 1 tablespoon butter; set aside. Cube the remaining butter and place in a large saucepan; add the sugars, milk, pumpkin, cinnamon, pumpkin pie spice and nutmeg. , Bring to a boil over medium heat, stirring constantly. Reduce heat to low; cook and stir until a candy thermometer reads 238° (soft-ball stage)., Remove from the heat. Stir in cinnamon chips until melted. Stir in the marshmallow creme, 2/3 cup pecans and vanilla. Transfer to prepared pan. Sprinkle with remaining 1/3 cup pecans. Chill until firm. , Using foil, lift fudge out of pan. Discard foil; cut fudge into 1-in. squares. Store in an airtight container in the refrigerator.

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.

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.