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Marbled Pumpkin Nutella Brownies

October 18, 2011

I have a good explanation as to why I didn’t post anything last week.  You see I have a 50 mile commute (each way) to work and last week the commute went a little somthing like this.  Left work 40 minutes early, awesome, I’ll get home a little early and get some things done.  10 minutes down the road and we come to a screeching halt and then proceed to sit only moving a couple inches every few minutes…for 20 minutes.  All because there were 5 people standing on a road a football fields distance away holding a sign that read “safe bridges”.  Thank you random citizens.  So no big deal, I’ll still be home a little early and anything helps.  Que torrential downpour.  We’re talking sheets of rain so  heavy I can barely see in front of my car.  Great.  So that finally lets up, at least I’ll be at home normal time.  Apparently thought too soon as a car merges in front of me and then proceeds to slow down to 30 mph below the speed limit AND drives in the middle of the two lanes, swerving back and forth.  Stuck behind aimless driver for another 10 minutes until it’s finally safe enough to speed around her without getting hit.  One hour commute turns into a two hour commute…on a Friday…when I left work 40 minutes early.  Guess how much I want to sit on a computer blogging by the time I get home?

The saving grace at home: Marbled Pumpkin Nutella brownies…aka how many calories can you fit into one serving of dessert.  We’re talking fudge-y nutella chocolate brownies swirled with spicy pumpkin cream cheese batter.  These smell almost as good as they taste and they have yet to last more than half a day (and that was only because I made them before bedtime!) 🙂

Marbled Pumpkin Nutella Brownies
Yields 9 brownies


1 ounce cream cheese, at room temperature
1 egg yolk, at room temperature
1/4 cup sugar
1/4 cup pumpkin puree
1/2 teaspoon vanilla
1/4 teaspoon cinnamon
1/4 teaspoon ginger

1/2 cup unsalted butter, at room temperature
3 ounces semi-sweet or bittersweet chocolate chopped
1/2 cup sugar
2 large eggs, at room temperature
1 teaspoon vanilla
2/3 cup flour
1/2 teaspoon salt
1/2 cup nutella


1. Preheat oven to 350 degrees (F).  Line a 9 x 9 square baking pan with foil so that it hangs over the sides, spray with non-stick cooking spray and set aside.

In a medium bowl beat the cream cheese, egg yolk, sugar, pumpkin, vanilla, cinnamon and ginger with an electric mixer on medium speed until smooth.  Set aside.

2. In a heat-proof bowl set over a pan of simmering water, melt the butter and chocolate together until almost completely melted.  Remove from heat and whisk until completely smooth (this keeps the mixture from getting too hot and cooking the eggs).  Whisk in the sugar, then eggs one at a time.  Add vanilla.  Add flour and salt together, stirring until just combined.  Whisk in nutella just until combined.

3.  Spread into prepared pan then dollop the pumpkin batter in lines or haphazardly around the pan.  Swirl the batters together with a knife and bake for 25 to 30 minutes.  Brownies are done when they are set in the middle and a toothpick inserted comes out with moist crumbs.  Move baking pan to a wire rack and let cool in pan completely.

6 Comments leave one →
  1. October 18, 2011 7:50 pm

    Must buy ingredients for these. Must make these. Will probably overeat these.

  2. October 18, 2011 9:26 pm


  3. October 19, 2011 12:48 am

    This looks wonderful. Must try this. Thanks for sharing.

  4. October 19, 2011 4:39 pm

    I totally understand why you didn’t feel the need to work on your blog. But I’m glad you manage to make these. The pumpkin makes it look extra pretty. I wonder if it will taste as good with fresh pumpkin as well.


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