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!

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, 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!

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 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

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.

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 bars cool on a wire rack before cutting!

Tips for Perfect Bars

Use a kitchen scaleBaking 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

Can I substitute the Nutella for something else?

Sure! Although I haven’t tested it, peanut butter would be delicious.

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. In between cuts, run a sharp knife under hot water and wipe it clean.

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

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!

nutella bars stuffed with gooey nutella in the center.

Brown Butter Nutella Bars

5 from 17 votes
– by Cambrea Gordon

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 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 servings
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 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

*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.

5 from 17 votes (5 ratings without comment)

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15 Comments

  1. I made these tonight and everyone loved them! shared them to my IG story and left your link so others could find it! God Bless!5 stars

    1. Thank you so much Tiffany! I’m so happy you enjoyed them and truly appreciate you sharing it for others to try as well.

  2. There is no leavening in this recipe??

    1. Hi Julia, that’s correct. Adding leavening to the batter will make it more like a cakey texture instead of chewy!

  3. Soso good – everyone loved them5 stars