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
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
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.