Quick And Easy Nutella Bars
Soft, chewy Nutella bars loaded with chocolate chips and swirls of Nutella—ready in just 30 minutes. Perfect for quick desserts, snacks, or a sweet treat anytime.
Equipment
- 1 Large mixing bowl
- Wooden spoon or spatula
- Rubber spatula
- 9-inch square baking pan
- Cooking spray
- Wire cooling rack
Ingredients
- 12 tablespoons unsalted butter melted and slightly cooled
- ¾ cup packed light brown sugar
- ½ cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- ½ teaspoon salt
- 1½ cups all-purpose flour
- ¾ cup semi-sweet chocolate chips
- ½ cup Nutella divided
Instructions
- Preheat Oven and Prepare Pan: Begin by setting your oven to 350°F (175°C). While the oven warms, prepare a 9-inch square baking pan by lightly spraying it with cooking spray. This will ensure your Nutella bars don’t stick and come out cleanly after baking. If desired, you can also line the pan with parchment paper for extra easy removal.
- Combine Butter and Sugars: In a large mixing bowl, pour in 12 tablespoons of melted, slightly cooled butter, along with ¾ cup packed light brown sugar and ½ cup granulated sugar. Using a wooden spoon or sturdy spatula, vigorously stir the mixture until it’s completely smooth and glossy. The goal is to dissolve the sugars into the butter, creating a rich, creamy base for your bars.
- Incorporate Eggs and Vanilla: Next, add 2 large eggs to the butter-sugar mixture, followed by 1 teaspoon of vanilla extract. Beat or stir thoroughly until the eggs are fully combined and the batter is uniform in color and texture. This step ensures your bars will have a soft, chewy consistency with a balanced sweetness.
- Mix in Salt and Flour: Sprinkle in ½ teaspoon of salt to enhance the flavors of the chocolate and Nutella. Then, gradually fold in 1½ cups of all-purpose flour, stirring gently until the flour is just incorporated. Avoid overmixing at this stage; overworked flour can make the bars tough rather than soft and tender.
- Fold in Chocolate Chips: Add ¾ cup of semi-sweet chocolate chips to the batter. Use a spatula to fold them evenly throughout the dough, making sure they’re distributed in every corner. This will ensure that each bar has pockets of melted chocolate in every bite.
- Swirl in the First Portion of Nutella: Measure out ¼ cup of Nutella and drizzle it over the surface of the batter in the bowl. Using a rubber spatula, gently stir only once to create ribbons of Nutella. The goal is not to fully mix it in but to create beautiful, visible swirls of chocolate-hazelnut flavor throughout the bars.
- Transfer Batter to Pan: Scrape all of the prepared batter into your sprayed baking pan, spreading it evenly with a spatula so the surface is smooth. Make sure the corners are filled in completely for uniform baking.
- Swirl with Remaining Nutella: Take the remaining ¼ cup of Nutella and drop dollops evenly across the top of the batter. Using a knife, gently swirl the Nutella into the batter in a figure-eight or circular motion. This creates a marbled effect, ensuring each bar has pockets of gooey Nutella.
- Bake Until Golden and Slightly Jiggly: Place the pan in the preheated oven and bake for 22 to 26 minutes, or until the edges are golden brown. The center should still jiggle slightly when you tap the pan; it will continue to set as it cools. Baking too long can make the bars dry, so watch carefully.
- Cool Completely: Once baked, remove the pan from the oven and place it on a wire cooling rack. Allow the bars to cool completely in the pan—about 20 to 30 minutes. Cooling fully ensures clean slices and helps the Nutella set slightly without being runny.
- Slice and Serve: Use a sharp knife to cut the cooled bars into 12 equal squares. Serve them as a decadent dessert, an afternoon snack, or a sweet treat for special occasions. Store any leftovers in an airtight container at room temperature for up to 3 days, or refrigerate for longer freshness.
Notes
- Make sure the butter is melted but slightly cooled; hot butter can cook the eggs prematurely.
- Gently swirl the Nutella rather than fully mixing it in to create beautiful, gooey ribbons.
- Use room-temperature eggs for smoother incorporation into the batter.
- Don’t overbake—the edges should be golden, and the center slightly jiggly. Bars will continue to set as they cool.
- Feel free to customize: add nuts, try milk or dark chocolate chips, or sprinkle a pinch of flaky sea salt for contrast.
