Cut the pumpkin in small pieces and bring to cook in a small pan of water. Cook for 15 minutes and puree the pumpkin. Let cool down completely.

Preheat the oven to 180ºC and make sure the butter, nutella and eggs are at room temperature before you start!

Mix the butter and sugar with an electric mixer. Add the eggs, one at a time, and mix well. Add the Nutella and mix until it becomes creamy. Now add the flour and mix well. Add ⅔ of the pumpkin puree. Stir well.

Pour the mixture into a 20x20cm (or a 25x20cm like I did) brownie pan. Tip: I always use parchment paper to avoid it becomes all sticky when you want to take it out! Now spread the last bit of pumpkin on top of the mixture and bake for 30 minutes. Let it cool down for 15 minutes.