Unbelievable Pumpkin Fudge Brownies Recipes

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.

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease an 8x8 inch baking pan. Stir the flour, baking powder, and salt together in a bowl.
• In another bowl, stir together the melted butter, sugar, and vanilla extract; beat in the eggs one at a time with a spoon. Gradually add the flour mixture, and stir the batter until it's evenly moistened. Divide the batter in half in two separate bowls.
• Into one bowl of batter, blend the cocoa powder and chocolate chips. In the second bowl of batter, stir in the pumpkin puree, walnuts, cinnamon, cloves, and nutmeg.
• Spread 1/2 of the chocolate batter into the bottom of the prepared baking pan, and follow with 1/2 of the pumpkin batter. Repeat the layers, ending with a pumpkin layer, and drag a kitchen knife or small spatula gently through the layers in a swirling motion, to create a marbled appearance.
• Bake in the preheated oven until the brownies begin to pull away from the sides of the pan, and a toothpick inserted into the center comes out clean, 40 to 45 minutes. Cool in the pan, cut into squares, and serve.

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.

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.