What is brown butter?

Brown butter is unsalted butter cooked until the milk solids toast, turning a deep amber color. It smells intensely nutty. For this recipe, I cook it for 5-7 minutes over medium heat until golden-brown flecks appear. This step adds a rich, toasty depth that regular melted butter can't match.

Can I substitute the Nutella for something else?

Yes, you can use any thick chocolate-hazelnut spread or even creamy peanut butter. For a homemade option, blend toasted hazelnuts with melted chocolate and a touch of oil. Keep the measurement the same ( ¾ cup ) and remember to freeze it into a slab for clean layering .

What is the best way to cut cookie bars?

Let the bars cool completely in the 8x8 pan for at least 2 hours , then chill for 30 minutes . Use a sharp serrated knife and wipe the blade clean between cuts. For extra-clean slices, run the knife under hot water and dry it before each cut.

What temperature should I bake these at?

Bake the bars at 350°F (175°C) for 22-25 minutes . The edges should be golden brown, and the center will look slightly underdone. They firm up as they cool, so don't overbake. This temperature gives you a chewy texture with a set, gooey Nutella center.

Brown Butter Nutella Cookie Bars: 60-Minute Easy Hazelnut

Description

These Brown Butter Nutella Stuffed Cookie Bars have a chewy brown butter cookie base, a hidden layer of crushed hazelnuts, and a molten Nutella center. They bake in a single 8×8 pan and are ready in about an hour.

Ingredients

Scale

For the brown butter dough:

1 cup (226g) unsalted butter, for browning

1 cup (200g) packed brown sugar

½ cup (100g) granulated sugar

2 large eggs + 1 egg yolk, at room temperature

2 teaspoons vanilla extract

2 cups (240g) all-purpose flour

1 teaspoon baking soda

1 teaspoon salt

1 cup chocolate chips

For the filling:

¾ cup Nutella

½ cup chopped hazelnuts (optional, for layering)

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Instructions

1. Cut butter into pieces and melt in a light-colored saucepan over medium heat until it foams, sizzles, and milk solids turn golden brown (5-7 minutes). Pour into a heatproof bowl and cool for 10 minutes.

2. Whisk cooled brown butter, brown sugar, and granulated sugar until smooth. Add eggs, egg yolk, and vanilla, whisking for about a minute until glossy.

3. In a separate bowl, whisk all-purpose flour, baking soda, and salt. Pour into wet mixture and stir until just combined, then fold in chocolate chips.

4. Spread Nutella into a thin, even layer (about ¼-inch thick) on parchment-lined 8×8 pan or plate. Freeze for 30 minutes until firm.

5. Press half the cookie dough evenly into a parchment-lined 8×8 pan. Sprinkle chopped hazelnuts over the dough in a single layer.

6. Take the frozen Nutella slab, peel off parchment, and place on top of the nuts. Dollop remaining dough over Nutella and gently spread to cover edges.

7. Bake at 350°F (175°C) for 22-25 minutes until edges are golden brown and center looks slightly underdone (internal temp 200°F).

8. Let bars cool completely in the pan on a wire rack, at least 2 hours. For clean cuts, chill for 30 minutes, then slice with a serrated knife into 12 squares.

Notes

Store room temperature for up to 4 days or freezer for up to 1 months. Reheat at 300°F for 10 minutes.

Use a serrated knife for clean slices after chilling.

The bars firm up as they cool; they will seem soft when warm.

If using all granulated sugar, the bars will be crispier.

If you don’t have baking soda, use 2 teaspoons of baking powder and skip the salt if the baking powder contains it.

Prep Time: 30 min
Cook Time: 30 min
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 bar
Calories: 350 kcal
Sugar: 41 g
Sodium: 300 mg
Fat: 30 g
Saturated Fat: 15 g
Unsaturated Fat: 15 g
Trans Fat: 0 g
Carbohydrates: 60 g
Fiber: 2 g
Protein: 6 g
Cholesterol: 87 mg