Unbelievable Pumpkin Fudge Brownies Recipes

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UNBELIEVABLE PUMPKIN FUDGE BROWNIES



Unbelievable Pumpkin Fudge Brownies image

Make and share this Unbelievable Pumpkin Fudge Brownies recipe from Food.com.

Provided by princess buttercup

Categories     Dessert

Time 40m

Yield 36 serving(s)

Number Of Ingredients 3

1 (15 ounce) can pumpkin puree
1 (20 ounce) box fudge brownie mix
1/2 cup creamy peanut butter

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.

Nutrition Facts : Calories 93.6, Fat 3.7, SaturatedFat 0.8, Sodium 62.6, Carbohydrate 13.8, Fiber 0.3, Sugar 8.3, Protein 1.8

PUMPKIN FUDGE BROWNIES



Pumpkin Fudge Brownies image

Instead of the traditional pumpkin pie, how about trying Marie's delicious Pumpkin Fudge Brownies for Thanksgiving dessert? PUMPKIN FUDGE BROWNIES Pumpkin brownies with chocolate fudge swirls.

Provided by Dancer

Categories     Bar Cookie

Time 30m

Yield 24 serving(s)

Number Of Ingredients 19

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

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.

Nutrition Facts : Calories 58.7, Fat 0.4, SaturatedFat 0.1, Sodium 133.1, Carbohydrate 12.6, Fiber 1.2, Sugar 0.4, Protein 1.9

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