5 Ingredients Nutella Pumpkin Brownies

You are just a few ingredients away from this fudgy chocolatey hazelnut dream dessert.

These bars are one of my kid’s all time favorites; and mine too, duh. They are so simple to make, all you need is a blender or food processor and a few common ingredients. Be advised that the batter here will seem overly liquidy. That’s totally what we want. When you bake it, it will invariably puff up and look cakey. When you remove it from the oven and allow it cool, fully expect it to deflate and flatten significantly. That’s also what you want.

If you’re asking if you can taste the pumpkin, the answer is not at all. They taste absolutely fabulous, mostly like Nutella hazelnutty yumminess. Nutella, for some reason, reminds me whole heartedly of being in Greece. I’m pretty sure that’s the first place I tried it and fell in LOVE. I get the two pack most winters at Costco as a treat to use in these bars and in our fireplace s’mores Saturday nights. I would slather it on everything if there were no consequences.

The best advice I can give to you on this recipe is to (1) use a metal pan and (2) double the recipe because these fly off the cutting board quickly. It doesn’t need much more than that. I would not recommend adding chocolate chips (not necessary). I usually toss in some vanilla extract in these types of small ingredient list recipes, but that is so not needed here. The flavor comes purely from the Nutella – YESSSSS! I’m advising you to use a metal pan because metal is a fantastic heat conductor. It also cools down quickly when you remove it from the oven. Desserts just bake better in metal.

flourless nutella pumpkin bars sliced

5 Ingredient Nutella Pumpkin Bars

Servings: 16
Prep Time: 5 mins
Cook Time: 20 mins
Total Time: 25 mins

Ingredients 

  • 1/2 cup + 2 tbs Nutella
  • 1/2 cup pumpkin puree
  • 1/4 cup cacao powder
  • 1 egg
  • 1/2 tsp baking soda

Instructions

  • Preheat your oven to 350° F. Line a METAL 8×8" brownie pan with parchment paper.
  • Process all of the ingredients in a blender or food processor until smooth. Scrape down the sides if needed. Batter with be liquidy. Pour it into your pan and bake for 21-23 minutes or until toothpick comes out clean.
  • Allow the 'cake' to cool in your pan for at least 30 minutes then transfer to a wire rack and allow to cool for 1 hour. 'Cake' will deflate and flatten out – this is what its supposed to do. Then transfer to a cutting board and slice into small bars. Store leftovers in an airtight container in your fridge.

Notes

If you are a garnish fanatic, you can top these with some powdered sugar to serve, but it’s so unnecessary IMO.

Nutrition

Calories: 72kcal | Carbohydrates: 9g | Protein: 1g | Fat: 4g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 10mg | Sodium: 44mg | Potassium: 87mg | Fiber: 1g | Sugar: 7g | Vitamin A: 1207IU | Vitamin C: 1mg | Calcium: 18mg | Iron: 1mg
Author: Stella

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