Somewhere in the grapevine-dotted countryside of Italy, Nonnas whisper my name with a hallowed reverence. They call me “Girl with the Nutella Mustache”.
I’m pretty much an urban (or in their case rural) legend. I can demolish an entire jar of Nutella embarrassingly fast. Like, faster than I should ever openly admit, at least not unless it’s some anonymous comment on a Nutella obsession blog or something.
Enter Pumpkin-Nutella Swirl Brownies.
This recipe started out as my favorite fall brownie recipe from Martha Stewart. Until one day I realized it was missing something vital. Something slightly chocolate and surprisingly nutty. …a bit hazelnutty to be precise.
You get where I’m going with this.
I pimped it out with some Nutella. (or some “chocolate hazelnut spread”, if you will)
Not only does Nutella run through this brownie from edge to edge, but I gilded the chocolate lily with a Nutella ganache.
What the YUMM!?!
I’d like to think that the Nonnas would be proud.
Lest it be too rich and decadently delicious, it’s finished with a sprinkling of sea salt.
2 out of 2 kids give it two enthusiastically sticky thumbs up. (I’d like to believe that had the research group been broadened that 20 out of 20 kids would have approved but we simply ran out of the research materials.)
If you are a Nutella and/or pumpkin aficionado (or just love happiness), grab a pen and start making your grocery list now.
Pumpkin-Nutella Swirl Brownies with Nutella Ganache
Makes: about 16 brownies (a 9x9 inch pan)
Total Time: 1 hour
6 tablespoons unsalted butter
1/2 cup Nutella
9 ounces bittersweet chocolate, chopped, divided use
2 cups all-purpose flour
1 teaspoon baking powder
1/4 teaspoon cayenne powder, or more to taste
1/2 teaspoon salt
1 3/4 cups sugar
4 large eggs
1 tablespoon pure vanilla extract
1 1/4 cup pumpkin puree
1/4 cup vegetable 0il
1/2 teaspoon ground cinnamon
1/2 teaspoon ground allspice
1/4 teaspoon ground nutmeg
1/2 cup chopped hazelnuts
Sprinkle of flake sea salt, for garnish
2/3 cup Nutella
1/3 cup heavy cream
1. Preheat oven to 350 degrees F. Butter a 9-inch square baking pan or dish. Line the bottom of the pan with parchment paper, buttering between the layers.
2. Melt 3 ounces of the bittersweet chocolate with the butter and 1/2 cup of the Nutella in a heatproof bowl set over a pan of simmering water, stirring occasionally until smooth.
3. Whisk together the flour, baking powder and salt in a large bowl; set aside. Put sugar, eggs and vanilla in the bowl of an electric mixer fitted with the paddle attachment; beat until fluffy and well combined, 3 to 5 minutes. Beat in the flour mixture.
4. Divide the batter between two medium bowls (about 2 cups per bowl). Stir chocolate mixture into one bowl along with the cayenne pepper and the remaining 6 ounces of bittersweet chocolate, chopped into small pieces (could also use semisweet chocolate chips). In the other bowl stir in pumpkin, oil, cinnamon, nutmeg and allspice.
5. Layer the two batters in the prepared pan, starting with half of the chocolate batter. Spread out the batter and then top and spread with half the pumpkin batter. Repeat with the remainder of the chocolate and finished with the pumpkin batter.
6. With a small spatula or a table knife, gently swirl the two batters to create a marbling.
7. Bake until set, about 40 to 45 minutes. Let cool in pan on a wire rack.
8. Prepare the Nutella ganache while it’s cooling. Place the Nutella into a medium bowl. Heat the cream in a small sauce pan over medium heat. Bring just to a boil and then pour it over the Nutella. Whisk until smooth.
9. After the brownies have cooled, pour the warm ganache over the brownies and spread out. Sprinkle the sea salt over the top. Place the brownies in the fridge to set the ganache.
10. To serve, cut and sprinkle with chopped hazelnuts over the top, if desired.