Nutella-Stuffed Brown Butter Chocolate Chip Cookie Bars

These cookie-bars are chewy, sweet, salty, and chocked full of chocolate. Brown butter and brown sugar add depth of flavor while bits of toffee and a layer of Nutella bring sweet familiarity. They are beyond my favorite bar cookie and it’s impossible not to find them sinfully delicious.

Nutella-Stuffed Brown Butter Chocolate Chip Cookie Bars

Makes 16 bar cookies

3/4 cup (1 1/2 sticks) unsalted butter

1 Tablespoon water

1 1/4 cup packed light brown sugar

2 large eggs

2 teaspoons vanilla extract

1 teaspoon baking powder

1/2 teaspoon kosher salt

2 cups all-purpose flour

1/2 cup semisweet chocolate chips

1/2 cup crushed Heath toffee

1 cup Nutella (or Hazelnut spread)

flakey sea salt, for topping (optional)

Instructions

Preheat oven to 350 degrees F. Line a 8-by-8-inch pan with parchment paper. and spray with non-stick baking spray.

First brown the butter. Melt butter in a saucepan over medium heat. When it boils, reduce heat to low, then simmer until foamy. Continue cooking, stirring occasionally and scraping the bottom of the pan, until the foam subsides, the butter turns golden brown with a nutty aroma, and the milk solids separate into brown specks that sink to the bottom. Remove from heat and immediately transfer to a heat-proof bowl, scraping the little brown bits from the bottom of the pan. Add 1 Tablespoon of water and let cool to room temperature.

In the bowl of a stand mixer fitted with the whisk attachment, beat eggs, sugar, vanilla, salt and baking powder on high speed for 2 to 3 minutes or until light in color and thick. Reduce mixer to low and drizzle in lukewarm brown butter until fully incorporated.

Slowly add in flour and mix until just incorporated. Fold in chocolate chips and toffee.

Spread half of the dough in the bottom of the prepared baking pan. Dump Nutella on top of dough and spread into an even layer using an offset spatula. Spread remaining dough in an even layer on top.

Bake for 25 to 30 minutes or until top is shiny and set and starting to brown around the edges.

Remove from oven and let cool to room temperature. Sprinkle with flake sea salt (optional).

Lift out the entire block of blondies using the parchment paper, then use a knife to cut into 16 even squares.