4-Ingredient Pumpkin Nutella Brownies are Nutella, chocolate, & pumpkin heaven. Forget the flour, you don’t need it. Whip up a batch for pure fall bliss. 

4-Ingredient Pumpkin Nutella Brownies
My friend Sarah over at High Heels & Grills makes these 2-Ingredient Nutella Brownies and talk about yummy! When drooling over her pictures and then looking to see if I had enough eggs, I saw some pumpkin in my fridge, so I thought why not? I added in the pumpkin and some spices and viola best ever pumpkin brownies. Seriously!

4-Ingredient Pumpkin Nutella Brownies are Nutella, chocolate, & pumpkin heaven. Forget the flour, you don’t need it. Whip up a batch for pure fall bliss. 

Enjoy, no devour these 4-Ingredient Pumpkin Nutella Brownies and savor every bite.

4-Ingredient Pumpkin Nutella Brownies Twitter
XOXO San

How do you make 4-Ingredient Pumpkin Nutella Brownies?

Preheat oven to 350°F.

Spray 8×8-inch pan with nonstick cooking spray, then line pan with parchment paper. The spray helps the parchment paper stick to the pan.

Using an electric mixer beat the eggs for 8 minutes using the whisk attachment. After the 8 minutes, the eggs should be at least doubled in size and pale in color.

While your eggs are whisking away add Nutella and pumpkin puree into a small mixing bowl and stir to combine. Place in the microwave and heat for 1 minute, stir in pumpkin spice.

Once the eggs are done and the Nutella mixture has slightly cooled, add the Nutella/pumpkin mixture to the eggs. With the mixer on low stir until combined.

Remove bowl from mixer, scrape down the sides of the bowls and incorporate getting out all of the bubbles. Stir until it looks smooth and there are not many bubbles.

Pour mixture into prepared pan. Place and oven and bake for 25 minutes.

Allow brownies to completely cool, then remove from pan by lifting the parchment paper, cut and dust with powder sugar, if so desired. Let cool completely and then remove from pan using parchment sling.

Pumpkin Nutella Brownies can be stored in the refrigerator for up to a week.

Click here to see all of my yummy Gluten-Free recipes.

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 4-Ingredient Pumpkin Nutella Brownies pinterest image

4-Ingredient Pumpkin Nutella Brownies

Prep: 10 minutes
Cook: 25 minutes
Total: 35 minutes
Servings: 16
Calories: 123 kcal
4-Ingredient Pumpkin Nutella Brownies are Nutella, chocolate, & pumpkin heaven. Forget the flour, you don’t need it. Whip up a batch for pure fall bliss. 

Ingredients
 

  • 5 large eggs
  • 1 cup Nutella
  • 1/2 cup pumpkin puree
  • 1/2 teaspoon pumpkin spice
  • powdered sugar for dusting

Instructions
 

  • Preheat oven to 350°F.
  • Spray 8x8-inch pan with nonstick cooking spray, then line pan with parchment paper. The spray helps the parchment paper stick to the pan.
  • Using an electric mixer beat the eggs for 8 minutes using the whisk attachment. After the 8 minutes the eggs should be at least doubled in size and pale in color.
  • While your eggs are whisking away add Nutella and pumpkin puree into a small mixing bowl and stir to combine. Place in the microwave and heat for 1 minute, stir in pumpkin spice.
  • Once the eggs are done and the Nutella mixture has slightly cooled, add the Nutella/pumpkin mixture to the eggs. With the mixer on low stir until combined.
  • Remove bowl from mixer, scrape down the sides of the bowls and incorporate getting out all of the bubbles. Stir until it looks smooth and there are not many bubbles.
  • Pour mixture into prepared pan. Place and oven and bake for 25 minutes. 
  • Allow brownies to completely cool, then remove from pan by lifting the parchment paper, cut and dust with powdered sugar, if so desired. Let cool completely and then remove from pan using parchment sling.
Calories: 123kcalCarbohydrates: 12gProtein: 2gFat: 6gSaturated Fat: 5gCholesterol: 51mgSodium: 27mgPotassium: 111mgFiber: 1gSugar: 10gVitamin A: 1265IUVitamin C: 0.3mgCalcium: 30mgIron: 1.2mg
Tried this recipe?Let us know what you think!

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