These Nutella bars are chewy brown butter cookie bars stuffed with a layer of gooey Nutella!
These Nutella bars are the ultimate chocolate lovers cookie bar!
This easy recipe is a perfect treat with your favorite flavors of brown butter, cookie dough, and of course creamy Nutella!
These bars are buttery, chewy, and have the best nutty flavor from brown butter. The center is even stuffed with a thick layer of Nutella making them the perfect dessert.
With only 8 ingredients and 15 minutes of prep time, they are perfect when you want a quick dessert.
If you are a Nutella fan, you are going to love these chocolate Nutella cookie bars!
For more bar recipes, try Blueberry Crumble Blondies, Chocolate Chip Coffee Blondies, Birthday Cake Brownies, and Banana Pudding Brownies.
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why these nutella bars work
- Easy dessert recipe: These Nutella cookie bars require 8 ingredients and can be made in one bowl.
- Gooey: The center is stuffed with Nutella making them ridiculously gooey and chocolatey!
- No mixer needed: No electric mixer is needed to make this recipe.
- For Nutella fans: If you are a fan of Nutella, you are going to go crazy over these bars!
ingredient notes
Find the full ingredient measurements and instructions in the recipe card below!
- Butter: Unsalted butter is best for this recipe. If you only have salted butter on hand, decrease the amount of salt to ½ teaspoon.
- Nutella: This recipe uses store-bought Nutella. You can try homemade chocolate hazelnut spread as I'm sure it will work just as well! You will need almost a whole jar of Nutella for this recipe.
- Brown sugar: Light brown sugar and dark brown sugar work well in this recipe.
recipe instructions
Here's how to make these homemade Nutella bars! You will need a square 8x8 baking pan, parchment paper, and one bowl for mixing the batter. Before you start, line the baking pan with parchment paper or spray it with nonstick spray.
STEP ONE: Prep the filling. Place a square of wax paper or parchment paper into the square baking pan and crease the bottom edges so when you take it out you can see the outline of the size of the pan.
STEP TWO: Freeze the filling. Use a spatula or the back of a spoon to spread the Nutella inside the creased square. This will make a slab that fits perfectly in the center of the bars. Place it in the freezer while you prepare the rest of the batter. You may need to clear out a your freezer so it can lay flat.
STEP THREE: Brown the butter. In a stainless steel pan, cook the unsalted butter over medium heat, stirring occasionally. The butter will bubble, pop, and foam as the water cooks out of it. The butter is ready when the color is amber and there are brown bits at the bottom of the pan. This usually takes 8-10 minutes total. Measure it and make sure you have exactly ½ cup. If not, add 1 tablespoon of butter more. Let it cool until it's not super hot in the freezer, about 5-8 minutes.
STEP FOUR: Cream the sugars. Pour the melted butter into a large bowl. Whisk in the granulated sugar and brown sugar until combined.
STEP FIVE: Mix in the wet and dry ingredients. Whisk in the egg and vanilla extract until combined. Use a rubber spatula to gently fold in the all-purpose flour, baking powder, and salt until just combined.
STEP SIX: Press the batter into the pan. Split the batter in half and use your hands to evenly press one half into the prepared baking pan.
STEP SEVEN: Add the Nutella layer. Pull the paper off of the Nutella and lay the slab on top of the batter.
STEP EIGHT: Add the rest of the batter. Press the rest of the batter on top of the Nutella in an even layer.
STEP NINE: Swirl Nutella on top. Warm one tablespoon of chocolate and pour it into a ziplock bag. Cut the very tip and drizzle it over the top of the bars to create chocolate swirls. Bake for 15 minutes, or until a toothpick inserted into the center comes out clean. Let the bars cool completely on a wire cooling rack before cutting then enjoy!
expert baking tips
- Use a kitchen scale. The best way to bake is always with a scale. Baking with a scale is easier, more reliable, and more accurate than cup measurements!
- Cool the butter before using. If the butter is too hot, it will melt the sugars. I like to stick the bowl in the freezer and set a timer so I don't forget about it.
- Don't over bake the bars. Pull the pan out of the oven when the edges are just set but the middle is still soft and gooey. Do not wait until they are golden brown as they will be over baked!
- Cool before cutting. This is the hardest part! The easiest way to cut them is to wait until they are completely cool, then use a sharp knife to cut them into bars. I cut mine into small bite-sized bars since they are so rich.
- Serving: These Nutella stuffed cookie bars are amazing when served with ice cream!!
storage & freezing
- Room temperature: Once baked, store them in an airtight container or in the baking pan wrapped in plastic wrap at room temperature for 3-4 days.
- Freezer: Store them in an airtight container or freezer bag for up to 1 month.
faq's
I have not tried this recipe with a homemade hazelnut spread but I think it would work out just fine!
This recipe has not been tested with gluten-free flour but I would love to hear how it turns out!
more bar recipes to try
If you tried this or any other recipe on my website, please let me know how it went in the comments below, 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!
Recipe 📖
Brown Butter Nutella Bars
Equipment
Ingredients
- ½ cup unsalted butter
- ½ cup packed dark or light brown sugar
- ¼ cup granulated sugar
- 1 large egg
- 1 ½ teaspoon vanilla extract
- 1 ¼ cup + 2 tbsp all purpose flour
- ½ teaspoon baking powder
- ¾ teaspoon salt
- ⅔ cup nutella
- 1 tablespoon nutella optional, for the top
Instructions
- Preheat the oven to 350 F/180 C. Line a square 8x8 baking pan with parchment paper and set it aside.
- Place a square of parchment or wax paper inside of the 8x8 pan and crease it well. (see process shots in post for visual)
- Remove it from the pan and spread the Nutella over it, keeping it within the creases.⅔ cup nutella
- Place it flat in your freezer while you make the rest of the batter.
- Brown the butter in a stainless steel pan over medium heat for 9-10 minutes or until it smells nutty and the bottom has bits of amber brown butter.½ cup unsalted butter
- Measure the butter. You should have ½ cup exactly of butter. If yours is under, add 1 tablespoon of butter to it until it’s exactly a half cup. Let it cool in the freezer for 5-8 minutes or until it’s not hot. It’s okay if it’s still a little warm!
- Whisk together the browned butter, brown sugar, and sugar.½ cup packed dark or light brown sugar, ¼ cup granulated sugar
- Mix in the egg and vanilla extract.1 large egg, 1 ½ teaspoon vanilla extract
- Fold in the flour, baking powder, and salt.1 ¼ cup + 2 tablespoon all purpose flour, ½ teaspoon baking powder, ¾ teaspoon salt
- Split the batter in half. Use your hands to press half of it into the prepared baking pan.
- Peel the paper off of the frozen slab of nutella and place it on top of the batter.
- Press the rest of the batter to cover the nutella.
- Optional, warm the extra Nutella in the microwave then pour it into a ziplock or piping bag and cut the very tip. Drizzle it over the top in a circular motion to create some swirls of Nutella.1 tablespoon nutella
- Bake for 15 minutes, or until a toothpick inserted into the center comes out clean.
- Let them cool completely before cutting then enjoy!
Notes
- Use a kitchen scale. The best way to bake is always with a scale. Baking with a scale is easier, more reliable, and more accurate than cup measurements!
- Cool the butter before using. If the butter is too hot, it will melt the sugars. I like to stick the bowl in the freezer and set a timer so I don't forget about it.
- Don't over bake the bars. Pull the pan out of the oven when the edges are just set but the middle is still soft and gooey. Do not wait until they are golden brown as they will be over baked!
- Cool before cutting. This is the hardest part! The easiest way to cut them is to wait until they are completely cool, then use a sharp knife to cut them into bars. I cut mine into small bite-sized bars since they are so rich.
- Serving: These Nutella stuffed cookie bars are amazing when served with ice cream!
- Room temperature: Once baked, store them in an airtight container at room temperature for 3-4 days.
- Freezer: These bars can be frozen after baking. Store them in an airtight container or freezer bag for up to 1 month.
Nutrition
The calorie information provided for the recipe is an estimate. The accuracy of the calories listed is not guaranteed.
Tara says
You can really taste the brown butter, cookie dough and Nutella! So chewy and delicious!