There is happiness in every bite of this Nutella Pumpkin Brownie. It’s soft, moist and decadent with a subtle flavor of pumpkin on top. Fall just got better with this Brownie on my hand.

Pumpkin is a versatile ingredient in baking, adding moisture, flavor, and a nutritional boost to various treats. When used in brownies, pumpkin puree not only enhances the texture, making them incredibly moist and fudgy, but also infuses a subtle earthy sweetness that complements the rich chocolate. This combination creates a delightful balance of flavors, perfect for autumn baking. Pumpkin is also packed with vitamins and fiber, making it a healthier alternative to some traditional baking ingredients.

In pumpkin brownies, the puree can replace some of the fat, such as butter or oil, without compromising the decadent texture. Additionally, the natural sweetness of pumpkin allows for a reduction in added sugars. You can mix in pumpkin puree in the brownie batter or simply swirl it on top for a quicker treat. Whether you’re a pumpkin spice enthusiast or just looking to try something new, pumpkin brownies are a delicious and nutritious twist on a classic dessert. Go ahead and add more pumpkin swirl on top and ENJOY!

Brownie … Decadent, simple delicious quick dessert for any time of the year. Brownie is one of my favorite dessert not only because it is such an easy dessert to make but most of all because it’s a true chocolate lovers treat.

The base of this brownie was inspired by my Easter Rocky Road Brownie. The brownie batter is so easy I used it to make different variations. I thought why not another variation for Fall? Instead of mixing pumpkin pie filling in the batter, I decided to just swirl it on top along with Nutella. If you are following my blog, you’ve probably read several times when I mentioned I am not a huge fan of too much Fall flavor. I always like to subtle, so making it just a swirl is more than enough for me.

Tecture of the Brownie

This uses cocoa powder to bring out the chocolate flavor, and brown sugar to sweeten it. The texture is more like a dense fudgy brownie. This texture was made possible by adding a small amount of cornstarch, using brown sugar and not adding any leavening agent (like baking soda). If you prefer a lighter cake like texture brownie , add 1/ 8 teaspoon of baking soda to give it a rise. Do not use baking powder, baking soda reacts with an acidic ingredients which in this case is the cocoa powder. This goes without saying that if you are using baking soda as a leavening agent, you have to use a natural cocoa powder (not Dutch processed) which is more acidic. Dutch processed cocoa powder are neutral because it has been washed in solution of potassium carbonate which neutralizes their acidity.

I thought I should mention as well that this is not an ultra sweet brownie. Just the right sweetness for me, the additional sweetness will come from the Nutella. It’s my personal preference. Brownie are quite a heavy treat, and so I think a subtle sweetness is better so I do not get overwhelmed eating it.

What are the Ingredients for Nutella Pumpkin Brownie?

• Butter – Salted or unsalted if fine. If using salted, skip the additional salt in the recipe. We are melting the butter for a more dense compact brownie.
• Brown Sugar – To sweeten the brownie. This is 1 change I made. Instead of using granulated sugar, I opted for brown sugar for a more decadent gooey texture. You can also use granulated sugar.
• Vanilla Extract – Totally optional and can be substituted with espresso or coffee powder.
• Egg – This gives structure to the brownie.
• All-Purpose Flour – We are not using a lot for this recipe, just enough to make the base and help lighten the flavor of cocoa powder
• Cocoa Powder – Unsweetened Natural Cocoa powder or dutch processed will work just fine since we are not using any leavening agent in this recipe
• Salt – Small amount goes a long way in enhancing the taste, sweet & salty
• Cornstarch – Since we are using cocoa powder, the cornstarch will help keep the texture moist and slightly compact but soft
• Nutella – this makes the top moist, gooey and decadent. You can also use other chocolate spread
• Pumpkin Pie Filling – Adds creaminess on top, plus the Fall flavor we are hoping for

What to Expect From This Brownie

This brownie has a texture that is a cross between cake like and fudgy. It has a nice soft crumb, almost like a cake and at the same time the crumb is compact and not too airy, but soft. It is not too sweet as well which is intentional. Since this brownie was topped with Nutella and pumpkin filling, I thought a less sweet brownie base is better. You can use this brownie base anytime of the year, serve it plain or decorate it as you please. On normal days, I like serving this with vanilla ice cream on top and some fresh fruits on the side. This is such a simple recipe that you can easily turn into an elegant dessert. I hope you guys will give this a try. Let me show you how I made this. Let’s get started!

Tips in Making Brownie

• Room Temperature Ingredients: Use temperature ingredients for easy mixing. For the egg, simply take the egg out of the refrigerator at least 30 minutes before using or if you forget to do so, submerge it in warm water for 10 minutes. This should warm the eggs.
• Preparing the Pan: Always grease the pan or line with parchment paper for easy removal
• Mixing: Do not over mix the batter once you add the flour. Just fold until no more raw flour is visible.
• Understand Your Bakeware: Light metal pan bakes faster, while glass dish takes longer. When it comes to brownie, few minutes could make a huge difference in texture. Remember, every second counts! 
• Temperature: If you can, use an oven thermometer. It doesn’t cost much but it makes huge difference. A slight temperature reading could make a huge difference in the baking time. 
• Baking: Check the brownie at least 3 minutes before the recommended time so you don’t end up with a dry and hard brownie. For fudgy brownie, the sides should start to pull away while the center is still soft and moist. It will harden as it cools. For cake like brownie, toothpick inserted in the center should come out clean just like when testing a cake.
• Serving: Let the brownie cool before slicing. The texture and flavor of the brownie will be at its best when cooled. I personally prefer serving fudgy brownie cold as it tends to mellow and deepen the flavor.

Ingredients:

• 4 tablespoon unsalted Butter – melted
• 1/3 cup granulated Sugar
• 1/2 teaspoon Vanilla Extract
• 1 large Egg
• 1/4 cup All-Purpose Flour
• 3 tablespoons unsweetened Cocoa Powder
• 1/2 teaspoon Cornstarch
• 1/4 teaspoon Salt

Toppings:

• 1/4 cup Nutella
• 1/4 cup Pumpkin Pie Filling

Instructions:

1. Preheat the oven to 350F and line a 7-inch loaf pan or 5×5 square pan with parchment paper.
2. Wet Ingredients: Melt the butter in a microwave-safe bowl, 30 – 45 seconds. Add sugar and whisk until sugar is almost dissolved. Add Vanilla extract and egg and continue mixing until pale yellow and consistency is smooth and fluid.
3. Dry Ingredients: Sift the all-purpose flour, cocoa powder, salt and cornstarch onto the wet ingredients. Mix until combined and consistency is thick and smooth.
4. Spread the batter into the prepared pan. Swirl the Nutella and pumpkin pie filling on top. Use a sharp object (like knife, toothpick or chopstick) to create a swirl pattern on top.
5. Bake for 23 minutes or until a toothpick inserted comes out with slight crumbs clinging to it.
6. Let cool completely in the pan, and then lift out using the parchment paper.

Serves 3-4

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