For an easy way to make brownies, try this flourless pumpkin, chocolate hazelnut recipe. It’s seriously the most moist dessert I’ve ever had. It’s sort of a cross between cake and brownies, but whatever you call it, you’ll love this sweet treat alone or served with ice cream and walnuts in a sundae. All of the ingredients go right into the blender, so there’s nearly no clean-up. It tastes mostly of chocolatey hazelnut, but if you want more fall flavor try adding cinnamon or nutmeg. chocolate hazelnut Pumpkin bread Makes 1 loaf Ingredients 1 1/4 cups chocolate hazelnut spread 1/4 cup unsweetened cocoa powder 2 eggs 3/4 cup pumpkin purée 1 1/2 tsp baking powder 1 tsp ground cinnamon (optional) 1/4 tsp nutmeg (optional) Directions Preheat oven to 350ºF. Spray the inside of a loaf pan with cooking spray, set aside. Add chocolate hazelnut spread, cocoa powder, eggs, pumpkin purée, baking powder, cinnamon and nutmeg into blender…