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“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.”
READY IN:
30mins
SERVES:
24
UNITS:
Metric

Ingredients Nutrition

Directions

  1. Preheat oven to 350. Oil spray 9" by 13" baking pan.
  2. Place soymilk in a glass measuring cup. Add lemon juice, set aside.
  3. In a large bowl, stir together the next 10 ingredients and set aside.
  4. 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.
  5. Fold the tofu mixture into the dry ingredients.
  6. Remove 1 1/2 cups of the batter to a medium bowl.
  7. Whisk together boiling water and cocoa, add remaining 1 teaspoons of vanilla and liquid Fruitsource to the reserved batter. Set aside.
  8. Spread 2/3 of the pumpkin batter on the bottom of the prepared pan.
  9. Spoon dollops of the fudge batter over top, leaving spaces in between.
  10. Spoon remaining 1/3 of pumpkin batter in an alternating fudge-pumpkin pattern.
  11. Run a butter knife through the batters to form a swirling pattern, a la marble cake.
  12. Bake 30 minutes, cool and cut into squares.

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