These Nutella bars are so easy to make—no mixer, no dough chilling, and out of the oven in 1 hour! With chocolate chips and a gooey Nutella center, these cookie bars are perfect for Nutella lovers!
Super chewy, filled with creamy Nutella, and packed with chocolate chips—these sweet and chocolatey Nutella bars hit the spot when you need a simple yet satisfying dessert.
Inspired by my Nutella cookies and Biscoff brownies, this recipe uses only simple ingredients (and no electric mixer!). If chocolate hazelnut spread is your love language, this one has your name written all over it!
Table of Contents
Ingredient Notes and Substitutions
Egg yolk: Extra egg yolk is added for the chewy texture. Like my Nutella-filled cookies, the extra fat from the yolk keeps them chewy and gooey.
Nutella: Any chocolate hazelnut spread will work. You won’t need the whole jar—use any leftovers to make Nutella muffins!
Brown sugar: Using light or dark brown sugar gives them a moist and chewy texture!
Semi-sweet chocolate chips: Substitute them for white, dark, or chopped chocolate chunks.
Butter: We are using brown butter for extra flavor! I wrote an entire guide on how to make brown butter if you are new to baking and want to learn more!
Find the full ingredient measurements and instructions in the recipe card below!
Recipe Instructions
Step 1: Freeze the Nutella. Crease parchment paper into the pan so you can see the outline of the edges. Then, spread the Nutella in an even layer across it.
Step 2: Brown the butter. Cook the butter in a pan until brown butter solids cover the bottom of the pan.
Scrape the butter into a bowl and set it aside to cool to room temperature.
Step 3: Whisk the wet ingredients. In a mixing bowl, whisk together the brown sugar, white sugar, egg, egg yolk, and vanilla extract. Then, whisk in the brown butter.
Step 4: Mix in the dry ingredients. Use a rubber spatula to fold in the flour, salt, and mini chocolate chips.
Step 5: Layer the Nutella. Spread half of the cookie dough into the prepared baking pan, then place the frozen slab of Nutella on top. Spread the remainder of the cookie dough over the top.
Step 6: Bake! Swirl in extra melted Nutella on top of the bars, then bake! Let the bars cool on a wire rack before cutting!
Tips for Perfect Bars
Use a kitchen scale. Baking with a scale is my #1 baking tip! If your bars are turning out dry or cakey, it’s almost always due to using too much flour!
Cool the butter. If it’s too hot, it will melt the chocolate chips!
Use a square pan. Ceramic and glass pans conduct heat differently, requiring different baking times and temperatures.
Storage and Freezing
Storage: Store leftovers in an airtight container at room temperature for 3-4 days.
Freezing: Store them cut or as a whole in an airtight container or freezer bag for up to 3 months.
FAQs
Sure! Although I haven’t tested it, peanut butter would be delicious.
Once completely cool, pull the sides of the parchment up to lift them out of the pan and onto a cutting board. In between cuts, run a sharp knife under hot water and wipe it clean.
If you tried this or any other recipe on my website, please let me know how it went in the comments; I love hearing from you! Also, please leave a star rating while you’re there! You can also tag me on Instagram or Facebook so I can check it out!
Brown Butter Nutella Bars
Equipment
Ingredients
- 2/3 cup Nutella, or chocolate hazelnut spread
- 1 cup unsalted butter
- 1 cup light brown sugar, packed
- 1/2 cup granulated sugar
- 2 large eggs
- 1 large egg yolks
- 2 teaspoons vanilla extract
- 1 3/4 cup all purpose flour, *See notes below for measuring*
- 1/4 cup mini semi-sweet chocolate chips
- 1 teaspoon fine sea salt
- 2 tablespoons Nutella, warmed in 5 second increments in the microwave
Instructions
- Preheat the oven to 350 F/180 C. Place a sheet of parchment paper inside of a square 8×8 baking pan, creasing the bottom edges well so that when you remove it from the pan it has an outline of the size of the pan.
- Spread the Nutella over the parchment within the creased lines. Chill the Nutella layer in the freezer, it must be firm before using.2/3 cup (210 g) Nutella
- Line the baking pan with parchment paper on all four sides, then set it aside.
- Brown the butter in a stainless steel pan over medium heat until the bottom is covered in brown butter solids. Scrape the butter into a bowl and cool to room temperature. You can chill it in the fridge or freezer, stirring every 5 minutes, until it's ready. Just keep an eye on it!1 cup (226 g) unsalted butter
- In a large bowl, whisk together the wet ingredients. Then stream the butter into the bowl, whisking until combined.1 cup (200 g) light brown sugar, 1/2 cup (100 g) granulated sugar, 2 (110 g) large eggs, 1 (18 g) large egg yolks, 2 teaspoons vanilla extract
- Fold in the dry ingredients. Spread half (about 450 g) of the cookie dough into the pan. Then place the slab of Nutella on top of the dough. Spread the rest of the cookie dough over the top.1 3/4 cup (166 g) all purpose flour, 1 teaspoon fine sea salt, 1/4 cup (50 g) mini semi-sweet chocolate chips
- Spoon dollops of the warmed Nutella on top of the cookie dough and swirl it with a toothpick. Bake the Nutella bars for 30-40 minutes, or until a toothpick inserted into the center comes out covered in a few moist crumbs.2 tablespoons Nutella
- Let the cookie bars cool completely on a wire rack, then cut into 16 bars. Enjoy!
- Store leftovers in an airtight container at room temperature for 3-4 days. You can also freeze them in an airtight container or freezer bag for up to 1 month.
Video
Notes
Tried this recipe?Leave a comment below & tag @cambreabakes on social!
There is no leavening in this recipe??
Hi Julia, that’s correct. Adding leavening to the batter will make it more like a cakey texture instead of chewy!
Soso good – everyone loved them