A few years ago, Joanna from A Cup of Jo posted pictures to my most famous cookie I’ve ever put on my blog (Nutella-stuffed chocolate chip cookies!). Immediately my site crashed, and people came by the masses to make my so called “life-changing cookie”. It was easy to understand why: brown butter, brown sugar cookie dough, Nutella, chocolate chips, and sea salt; everything a cookie should be and so much more. It was the first cookie I ever baked my boyfriend and one of the reasons we fell in love (cookies can do that, you know!). The dough is rich and has a slight butterscotch flavor that I’m certain can’t be resisted.
Three years later and that Nutella-stuffed chocolate chip cookie is still my most popular recipe during the holidays, one that stands out on a healthy meal and wholesome dessert blog, and for good reason. This year Joanna asked me to share a recipe on her site with something chocolatey. I know how much she adores Nutella, so I decided on a new — and easier version — of my most famous cookie, except in bar form. This recipe requires no chilling of the dough, so you needn’t wait around forever to enjoy!
So what are these bars? Brown butter-brown sugar chocolate chip cookie dough with a layer of that lovable sweet nutella in the middle topped with another layer of brown sugar cookie dough. Bake until golden then generously sprinkle bars with sea salt. Absolute sweet and salty blondie perfection.
P.S. I made these last week and they topped all Christmas cookies out there. I figured I’d drop them here for you to make for any New Year’s festivities you might have coming up.
If you make them, be sure to tag #ambitiouskitchen on Instagram so I can see your creations. xo!
P.P.S. Okay, just one more pic because these are just too good. MAKE THEM! xo.
More indulgent desserts you’ll love:
The Best Brown Butter Chocolate Chip Cookies You’ll Ever Eat
Deep Dish French Silk Pie with Hazelnut Oreo Cookie Crust
Chocolate-Dipped Peanut Butter Cookies with Toffee & Crushed Pretzels
Brown Butter Nutella-Stuffed Pumpkin Chocolate Chip Cookies
Old Fashioned Iced Brown Butter Oatmeal Cookies
Ambitious Kitchen
Cookbook
125 Ridiculously Good For You, Sometimes Indulgent, and Absolutely Never Boring Recipes for Every Meal of the Day
Nutella Stuffed Brown Butter Blondies with Sea Salt
Ingredients
- 2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon salt
- 1 cup butter
- 2 cups dark brown sugar (light brown sugar works too)
- 2 eggs
- 1 tablespoon vanilla extract
- 2 cups semi-sweet chocolate chips
- 16 tablespoons Nutella (1 cup)
Instructions
- Preheat oven to 350 degrees F. Line a 9x13 inch pan with parchment paper. A 7x11 inch pan will also work well.
- Melt butter in a saucepan over medium-high heat. The butter will begin to crackle and foam. Make sure you whisk consistently during this process. After a couple of minutes, the butter will begin to brown on the bottom of the saucepan; continue to whisk and remove from heat as soon as the butter begins to brown and give off a nutty aroma. Immediately transfer the butter to a bowl to prevent burning. Set aside to cool for 10 minutes. It is VERY important to let the butter cool so please do not skip this step.
- With an electric mixer, mix the brown butter and sugar until thoroughly blended. Beat in the eggs and vanilla until well combined, smooth and creamy (about 1 min).
- Add the dry ingredients slowly and beat on low-speed just until combined. Gently fold in all of the chocolate chips.
- Divide the cookie dough batter in half. Spread half of cookie dough onto prepared pan, patting towards the edges. Try to make sure that the batter is evenly distributed; it’s going to seem like a thin layer but they will bake up and be glorious.
- Drop Nutella by tablespoonfuls on top of first layer of cookie dough. You’ll want to do this all around the pan, leaving a small amount of space on the edges.
- Next, spread Nutella with a spatula so that it’s in an even layer on top of the cookie dough. Top Nutella with remaining batter, making sure Nutella is completely covered. Tip: I drop a handful of cookie dough in different areas on top of the Nutella, then use my hands to pat the cookie dough into an even layer.
- Bake for 23-27 minutes or until edges begin to turn a slight golden brown. I like to undertake mine a little so they stay gooey and soft in the middle. Allow to cool on a wire rack for 20 minutes before cutting into bars.
Giiirll, these looks fabulous!!
This after I just started to eat better and cut out sugar…oh well I’ll make them soon enough on a cheat day? I’m known in my circle of friends for making the best chocolate chip cookies and they’re your brown butter sea salt chocolate chip ones. My Dad’s words, “I don’t think you could make a chocolate chip cookie out there better then this.” He’s right it’s perfection on every level and I’m so glad I never have to look for another recipe again. Thanks!
I just love brown butter everything so I am already obsessed with these bars! Absolutely love your photos here!
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These look to die for with the chocolate and the salt and the gooeyness !
Oh boy, I am SOLD on making these asap!! You had me at nutella stuffed!
as if blondies weren’t delicious enough! love that you added sea salt to balance out the sweetnes/richness of everything else.
I’ve made those cookies! And now I’m going to make these bars!…it doesn’t take much to convince me, haha.
Thank you! Enjoy!!!!
do you just sprinkle with sea salt after you take them out of the oven, or do you put on before they go in?
Yes after you take them out!
These look irresistible! Sign me up for anything that involves Nutella and sea salt. I am droooling over these and have to make them asap. And must make the cookies too!
These are epic! Nutella and blondies together are GENIUS!
I made these for my NYE party and they were a hit!
There are SO good! Just made a batch to take to work tomorrow for my coworkers. Followed the recipe precisely and they turned out great! Thanks! #agirlinfoodland
Dude…these blondies are BOMB!! I subbed out Nutella for peanut butter because I was bringing them to an event where a girl is allergic to every nut but peanuts. From the minute I mixed the browne butter with the sugar the smell was incredible. Thanks for such an awesome recipe!
Do you think it would be okay to make and construct the blondies one day but wait to bake them till the next day? (I’d place them in the fridge overnight) Thank you!
I guess the 1/4 teaspoon of salt is for sprinkling on at the end? It’s not mentioned in the recipe and I assumed (probably mistakenly) it was to be mixed in with the dry ingredients.
Brown butter, Nutella, and chocolate chips! Definitely a Saturday sweet treat recipe to try! Thanks for the inspiration!
I so want to make these but i’m so rubbish working in cup sizes. I was also thinking whether you could sub some of the flour for ground almonds and the brown sugar for coconut sugar. They look delicious and I’ve got a jar of nutella that needs to be used up before i just finish it off using a teaspoon!!
I just made these and they are RIDICULOUS!!!! The brown butter really takes it up a notch. I sprinkled the top with sea salt when they came out of the oven, 23 minutes was perfect – they are still gooey. I think I would do only 1 cup of chocolate chips next time. Thanks so much for this recipe!!!
These are decadent. Made a batch for some firefighters who saved our neighbourhood today. Hoping the sugar hit will make them feel appreciated.
I am finally going to make these! Love your recipes!!! Question though, I have limited time and was wondering if I could brown the butter or make the dough ahead of time? I will bring both to room temp before putting it together. Any thoughts?
How about if I don’t brown the butter and just melt it normally? Would the texture be the same?
Just made these for a Memorial Day bbq and holy wow, totally worth the effort! Only change I made was to double the salt and sprinkle maldon on top (I love sweet-salty). These are like something you would get at a snazzy bakery. Can’t wait to try other recipes from your site!
I’m a novice baker and I was worried these would be too complicated (i’ve never done brown butter before). They turned out fantastic – I used only half the chocolate chips and a bit less Nutella. Perfection!!!! I can’t wait to make them again.
Thanks for sharing this delicious recipe!! I love these!!
I took some photos below…consistency was like the lovechild of a brownie and a choc chip cookie!!
http://www.poptherapy.com.au/food/nutella-stuffed-chocolate-chip-cookie-bars/
Maybe you shouldn’t call your blog “health focused”. This blog was advertised as a feel-good type food blog, which excited me, but then I found this recipe…
Yes, this blog is health-focused. Most of my recipes have real, wholesome ingredients. I also enjoy baking special treats though. Life and food shouldn’t be about restriction or labeling foods good or bad. It’s about having a holistic balanced approach to the food you put in your body. I’m sorry you didn’t like what you see, but I do hope you’ll try some of my other recipes, I think you’ll really enjoy them!
I made these for a 4th of July family gathering….needless to say they were a HUGE hit. I was curious though if you have ever made these using a GF flour? My son is gluten free and wanted desperately to have one of these. I have made him so many of your gluten free desserts and they are always a favorite of his! Thank you so much for helping me find delicious gluten free snacks for my 8 year old!
Hi Tracy! You could try chickpea flour, or oat flour!
These are delicious!! I love all of your recipes. What is the best way to store these ?
I’m so glad! I store these in an airtight container (or covered in tinfoil) for a few days on the counter. They will likely last longer in the refrigerator, too!
I just made these last night! Unbelievable! I immediately ate 3… Everyone else in the family can’t stop eating them either. My oldest loves Nutella so I thought this would be a fun treat for her and had no idea I could be drawn into such deliciousness myself. I usually stay away from sugar. 🙂
Hi Melody! While the majority of my recipes are healthier options, I do have some more indulgent desserts & meals that are great for special occasions. There’s something for everyone here 🙂 Try these blondies next if you’re looking for something with better-for-you ingredients. Enjoy!
I am looking up recipes for holiday cookies and bars that I can ship to friends. I definitely want to make these but would you say these bars will stay fresh if I ship them?
Great idea! Yes, these should stay fresh for a few days if wrapped up tightly 🙂
Turned out AMAZING! Thank you for another fantastic recipe! I LOVE it! Thick, dense, gooey in the middle, edge pieces had crispy edges. I had to skip the Nutella for the nut-allergy group I made it for this time 😫😭 but will definitely add that next time! For everything else, I followed the recipe. I creamed the browned butter and brown sugar for a long time until it was light in color and, well, creamy. So much easier without the chill time and scooping of cookies. A crowd-pleaser for 3 groups: an 18 year old birthday; neighbors helping us; and my picky but lovable husband and son. Love your recipes, blog and journey from nutella-stuffed cookies snagging your then boyfriend-now husband to your 2nd baby! You’re inspirational and amazing!
Amazing! So happy to hear that 🙂 and that you’re a long-time AK reader! Makes my day.
Wonderful and a huge hit at a dinner party last night! Highly recommend.
Loved this! Made some maaajor modifications and it still turned out good lol. I halved the entire recipe, so each ingredient except for the salt & vanilla extract, used white sugar (ran out of brown rip), and baked it in a loaf pan for 35 minutes instead. Soo good!
Yum! Thanks for sharing your changes, glad these turned out great for you!