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+ servings
nutella bars stuffed with gooey nutella in the center.
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5 from 15 votes

Brown Butter Nutella Bars

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!

Ingredients

  • cup Nutella or chocolate hazelnut spread
  • 1 cup unsalted butter
  • 1 cup light brown sugar packed
  • ½ cup granulated sugar
  • 2 large egg
  • 1 large egg yolk
  • 2 teaspoon vanilla extract
  • 1 ¾ cup all purpose flour *See notes below for measuring*
  • ¼ cup mini semi-sweet chocolate chips
  • 1 teaspoon fine sea salt
  • 2 tablespoon 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 8x8 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.
  • 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!
  • In a large bowl, whisk together the wet ingredients. Then stream the butter into the bowl, whisking until combined.
  • 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.
  • 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.
  • 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.