Brown butter 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 Nutella cookie bars are perfect for Nutella lovers!

cookie bars stuffed with nutella on white parchment paper.

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, only simple ingredients are involved (and no electric mixer!). If chocolate hazelnut spread is your love language, this one has your name written all over it!

Why We Love These Nutella Bars

Ingredient Notes and Substitutions

ingredients needed to make nutella bars in bowls with labels.

Egg yolk: Extra egg yolk is added for the chewy texture. Like my blondie brownies, the extra fat from the yolk keeps these Nutella bars chewy and gooey.

Nutella: It is essential to Nutella bars!  We love Nutella recipes at Cambrea Bakes- so buy a big jar of Nutella; you can use the extra to make my Nutella muffins.

Brown sugar: We use light brown sugar for moist and chewy cookie dough bars. Substitute dark brown sugar if you need to, it won’t make a huge difference.

Semi-sweet chocolate chips: Substitute them for white chocolate chips, dark chocolate chips, or chopped chocolate chunks.

Butter: For extra flavor, we are using brown butter. 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

Before you start, line a metal square baking pan with parchment paper and preheat the oven to 350 F/180 C.

chocolate hazelnut spread smeared into a square on parchment paper.

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.

a glass bowl of brown butter.

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.

whisking the brown butter into the wet ingredients in a mixing bowl.

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.

chocolate chip cookie dough in a mixing bowl.

Step 4: Mix in the dry ingredients. Use a rubber spatula to fold in the flour, salt, and mini chocolate chips.

a baking pan with the layered cookie dough and nutella slab.

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 of the Nutella.

the top of the nutella bars swirled with melted nutella before baking.

Step 6: Bake! Swirl in extra melted Nutella on top of the bars, then bake! Let the Nutella bars cool on a wire rack before cutting!

Professional Baking Tips

  • Use a kitchen scaleBaking with a scale is much more accurate than cup measurements. To convert this recipe, click the “metric” button next to the ingredients title on the recipe card. If you do not have a scale, use a spoon to fluff the flour first, then spoon it into your measuring cup.
  • Cool the butter. Like my brown butter toffee cookies, wait for the butter to cool to room temperature- if it’s too hot it will melt the chocolate chips! 
  • Use a square pan. Ceramic and glass pans conduct heat differently and will require different baking times and temperatures.
  • Serve with ice cream. These Nutella bars are best served warm with a scoop of cold vanilla ice cream!

Recipe FAQs

Can I substitute the Nutella for something else?

Sure! Although I haven’t tested it, I think peanut butter would be delicious. You could also try my pop-tart cookie bars that are filled with strawberry jam!

What is the best way to cut them?

Once completely cool, pull the sides of the parchment up to lift them out of the pan and onto a cutting board. Run a sharp knife under hot water in between cuts and wipe it clean. This will give you perfectly cut cookie bars!

What is the best way to store Nutella bars?

​Store leftover Nutella bars in an airtight container at room temperature for 3-4 days.

Can Nutella bars be frozen?

Yes! Store the baked bars cut or as a whole pan in an airtight container or in a freezer bag for up to 1 month.

nutella bars stacked on top of each other to show the gooey chocolate filling.

If you love these cookie bars, try our holiday sugar cookie bars next!

More Cookie Bar Recipes

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!

nutella bars stuffed with gooey nutella in the center.

Brown Butter Nutella Bars

5 from 16 votes
– by Cambrea Gordon

Nutella bars are so easy to make- no mixer, no dough chilling, and out of the oven in 1 hour! With brown butter, chocolate chips, and a gooey Nutella center, these Nutella cookie bars are perfect for Nutella lovers!
Print Recipe Save Recipe Pin Recipe
Prep Time: 45 minutes
Cook Time: 28 minutes
Total Time: 1 hour 13 minutes
Course: Dessert
Cuisine: American
Servings: 16 bars
Need Metric Measurements?Use the button options below to toggle between US cups and Metric grams!

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 egg
  • 1 large egg yolk
  • 2 tsp vanilla extract
  • 1 3/4 cup all purpose flour, *See notes below for measuring*
  • 1/4 cup mini semi-sweet chocolate chips
  • 1 tsp fine sea salt
  • 2 tbsp 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 egg, 1 (18 g) large egg yolk, 2 tsp 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 tsp 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 tbsp 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

*Measure your flour properly. This is my #1 baking tip! Do not ever scoop a measuring cup into your flour as this always leads to using too much flour. Instead, use the spoon-level method. This means fluffing the flour first, then spooning it into your measuring cup/spoon. For the BEST results, use a kitchen scale!*
Cool the butter. Waiting for the butter to cool to room temperature first is critical. If the butter is too hot it will melt the chocolate chips!
Use a square pan. For best results, use a square metal baking pan. Ceramic and glass pans conduct heat differently and will require different baking times and temperatures.
Serving: 1serving | Calories: 350kcal | Carbohydrates: 42g | Protein: 4g | Fat: 19g | Saturated Fat: 13g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.5g | Cholesterol: 63mg | Sodium: 167mg | Potassium: 134mg | Fiber: 2g | Sugar: 30g | Vitamin A: 403IU | Calcium: 42mg | Iron: 2mg

The calorie information provided for the recipe is an estimate. The accuracy of the calories listed is not guaranteed.

The calorie information provided for the recipe is an estimate. The accuracy of the calories listed is not guaranteed.

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11 Comments

  1. Soso good – everyone loved them5 stars