Pumpkin Molasses Fudge Bars

It’s time for a math problem.

Ginger Molasses Blondies + Pumpkin Pie Fudge = What?

There are actually two correct answers.

1. Insanely Delicious, and

2. This recipe for Pumpkin Molasses Fudge Bars

If you guessed either of the above give yourself a nice pat on the back.  If you didn’t… then, well, what did you think of?

In all honesty now, these bars really do taste like a cross between the two desserts listed above.  Not intentionally, though.  These actually have a sort of funny story that goes with them.

They were meant to be similar in texture to cake.  I was even loosely following a cake recipe.  But, then, I had this sudden thought that maybe adding some pureed tofu to the wet ingredients would help to add creaminess to the final product.  Unfortunately, when this thought hit me, I didn’t stop to consider what would happen when it baked, instead I just went for it.

Guess what?  It did add creaminess.  I could tell that much just from tasting the batter (which was delicious).  However, tofu also added a fudgey-ness to the final product that was not completely expected.  This may not seem like a bad thing to you, but when I first opened the oven door and saw that the so-called “cake” I had attempted to make had not risen at all, well, I was pretty disappointed

I considered just throwing away these bars right then and there.  I don’t like wasting though, and thought that I might as well just give them a taste.  Thank god I did!  At just one tiny bite I was sold.  Who cares if they didn’t turn out as planned?  These Pumpkin Molasses Fudge Bars were creamy, flavor packed, and just the right amount of fudgy.
Yay for tofu!  It’s becoming one of my new favorite ingredients.

Pumpkin Molasses Fudge Bars*
(makes 8 bars, sized as in the pictures)

  • 1/2 cup flour of choice (I used all purpose)
  • 1/4 tsp baking powder
  • pinch salt
  • 1/2 tsp cinnamon
  • 1/2 tsp ginger
  • 3 tbsp mori-nu silken firm tofu (refrigerated tofu may work too, but I haven’t tried it)
  • 1/4 cup pumpkin
  • 1 tbsp ground flax
  • 1 tbsp oil (I used coconut)
  • 1 tsp vanilla extract
  • 3 tbsp molasses
  • 1 tbsp milk
Preheat oven to 350F.  Combine dry ingredients in a small bowl.  Mix well.  Blend together remaining ingredients in a blender.  Once smooth, pour wet into dry and stir until well combined.  Scoop batter into loaf pan and smooth on top.  Bake for 10 minutes.  Then remove pan from oven and let cool for at least an hour before serving.  (Note: These bars taste even better if allowed to sit overnight)

After my first bite of these, I quickly set up a photoshoot, and took lot’s of pretty pictures of my delicious creation.  Then I set the bars on a plate like I always do after I’ve photographed a recipe, and left them on the counter.

When I glanced back at them about an hour later there was one left.  Apparently, my family had eaten all the rest just in that short amount of time.  I was thrilled!  Not only was this recipe loved by me, but my family members also loved their unique fudgey-ness.

That was like the last trial.  It was then that I realized that these bars definitely belong on the blog.  So if you’re skeptical, I understand that, but, really, just think about the information I just gave you.

Revisited Recipe of the Day:

Fudgy Pumpkin Crownies


*By posting this recipe I am entering a recipe contest sponsored by The Soyfoods Council and am
eligible to win prizes associated with the contest. I was not compensated for my time.


4 Comments

  1. Deanna - Teaspoon of Spice

    October 18, 2012 at 8:47 pm

    And this is how great recipes are created – often out of kitchen mishaps – lucky for us that you share the recipe. Yet again other way I’ve never thought to use touf!

    1. SS

      October 19, 2012 at 3:34 pm

      You’re right! For some reason I always imagine toast being invented when someone accidently burnt their bread or something 🙂

      Give the bars a try if you like! I plan to make many more baked goods using tofu because these worked out so good.

  2. Janel

    October 18, 2012 at 8:49 pm

    Oh my gosh this looks incredible!! I love tofu and pumpkin – best of both worlds!

    1. SS

      October 19, 2012 at 3:34 pm

      Yep! I bet you never thought you’d have them both in a dessert, though!

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