Instructions:
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 cup. Add 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 prune puree and pumpkin; process. Add soymilk and 1 teaspoon of vanilla. 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. Blend the remaining teaspoon of vanilla along with Fruitsource into the cocoa mixture. Fold cocoa mixture into the 1 1/2 cups 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 form a swirling marble pattern. Bake 30 minutes. Cool and cut into squares.

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