Pumpkin Fudge Brownies

Ingredients

1 cup soymilk lite
2 tablespoons lemon juice
2 12 cups unbleached flour
12 cup oat bran
1 teaspoon baking soda
1 teaspoon baking powder
12 teaspoon salt
1 teaspoon cinnamon
14 teaspoon nutmeg
1 teaspoon ginger, ground,
18 teaspoon clove, ground,
2 cups sucanat
1 14 cups lite silken firm tofu, or 1 14 cups lite silken extra firm tofu
23 cup prune puree
23 cup canned pumpkin puree
2 teaspoons vanilla extract, separated
14 cup boiling water
14 cup cocoa powder
1 tablespoon liquid fruitsource

Directions

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.