These chocolate Nutella bars are soft, fudgy chocolate cake bars with a thick layer of Nutella spread on top and a crunchy sprinkle of toasted hazelnuts. They're super simple to stir together in one bowl, they bake in an 8x8 pan, and they taste like something from a bakery case!
We used to call these double chocolate cookie bars, but they really bake up more like a tender little snack cake than a chewy cookie. So now they go by what they are: Nutella bars! If you love a chocolate dessert you can cut into neat squares and pack into a lunchbox or carry to a party, this one's for you.
Key Ingredients & Substitutions
- Nutella. The chocolate hazelnut spread is the star here, and it doubles as the frosting. Classic Nutella is what I use, but any chocolate hazelnut spread works. You can even make your own with this homemade Nutella recipe from our friends at Oh My Veggies.
- Cocoa powder. Unsweetened cocoa powder gives the cake layer its deep chocolate flavor. Natural or Dutch-process both work fine, since the baking powder does the rising.
- Chocolate milk. This is the second dose of chocolate, and it keeps the crumb moist. Regular milk works too if that's what you have. The bars will just taste a little less chocolaty.
- Butter. Softened butter creamed with the sugar gives the bars their soft, cakey texture. Unsalted or salted are both fine. If you use salted butter, skip the extra pinch of salt.
- Flour and baking powder. Plain all-purpose flour and a teaspoon of baking powder are all you need. A 1:1 gluten-free baking flour blend is an easy swap.
- Hazelnuts. Chopped roasted hazelnuts match the Nutella perfectly and add a nice crunch. Chopped walnuts, pecans or almonds are all delicious here too.
Helpful Tips
Use the right pan. This recipe is sized for an 8x8-inch baking pan. A bigger pan spreads the batter too thin, and the bars dry out before you know it. Line the pan with parchment paper and leave a little overhang on two sides, so you can lift the whole slab out for easy cutting.
Don't overbake. Start checking at 20 minutes. The bars are done when the center springs back and a toothpick comes out with a few moist crumbs. Overbaked chocolate cake bars turn dry fast, so pull them a minute early rather than late.
Spread the Nutella while the bars are warm. Let the cake cool for about 20 minutes, until it's just warm to the touch. The Nutella softens as you spread it and goes on smooth and glossy. If your jar is stiff, microwave the spread for 10 to 15 seconds first.
Let the topping set before cutting. Give the frosted bars about 30 minutes to set up, then cut them into 9 squares. A sharp knife wiped clean between cuts keeps the edges neat and pretty.
Toast the nuts. If your hazelnuts are raw, toast them in a dry skillet over medium heat for 4 to 5 minutes, stirring often, until they smell nutty. It makes a big difference in flavor, so it's worth the few extra minutes!
Variations
- Chocolate chip Nutella bars. Fold ½ cup of semi-sweet or milk chocolate chips into the batter for little pockets of melted chocolate.
- Peanut butter swirl. Warm a few spoonfuls of creamy peanut butter and swirl it into the Nutella topping with a butter knife.
- Salted Nutella bars. Skip the nuts and finish the topping with a light sprinkle of flaky sea salt. Sweet and salty is so good here.
- Banana Nutella bars. Top the Nutella with thin banana slices just before serving. They taste like a chocolate banana snack cake!
- Holiday bars. Swap the hazelnuts for crushed candy canes or festive sprinkles for a fun addition to a Christmas cookie tray.
Serving Ideas
These Nutella bars are perfect on their own with a glass of cold milk or a cup of coffee. For a fancier dessert, serve a bar slightly warm with a scoop of vanilla ice cream and a few chocolate chips on top. A little whipped cream and a few fresh strawberries or raspberries are lovely too.
They're great for a party platter, a bake sale or a holiday cookie tray, since they cut into tidy squares and travel well. If you're putting together a chocolate dessert spread, pair them with our dark chocolate brownies, dark chocolate almond truffles or a toasted coconut chocolate pudding parfait. And if you like a little chocolate in the morning, try these pumpkin breakfast cookies too.
Storing & Freezing
Keep leftover bars in an airtight container at room temperature for up to 3 days. In a warm kitchen, or if you'd like them to last longer, store them in the refrigerator for up to 5 days. Let them sit out for about 15 minutes before serving, so the cake softens back up.
These chocolate cake bars freeze well. Once the Nutella topping has set, wrap the bars individually in plastic wrap and put them in a freezer bag for up to 3 months. Thaw them at room temperature for about an hour. The nuts stay crunchy, but the topping can lose a little of its shine.
More Cookie Bar Recipes
If you loved these Nutella bars, here are a few more bar recipes you might enjoy:
Recipe
Chocolate Nutella Bars
Equipment
- 8" x 8" square baking dish or 8x8-inch metal baking pan
Ingredients
- ¼ cup butter softened
- ½ cup sugar
- 1 egg
- ¼ cup chocolate milk or regular milk
- 1 teaspoon vanilla extract
- 1 cup all-purpose flour
- ¼ cup cocoa powder unsweetened
- 1 teaspoon baking powder
- ¼ teaspoon salt
Topping
- ½ cup Chocolate hazelnut spread such as Nutella
- ½ cup chopped hazelnuts toasted (or chopped walnuts)
Instructions
- Preheat the oven to 350°F. Line an 8x8-inch baking pan with parchment paper, leaving a little overhang on two sides, or grease it well.
- In a large bowl, beat the softened butter and sugar with a hand mixer or wooden spoon until light and fluffy, about 2 minutes.
- Add the egg, chocolate milk and vanilla, and mix until smooth.
- In a separate bowl, whisk together the flour, cocoa powder, baking powder and salt. Add the dry ingredients to the wet ingredients and stir just until no dry streaks or lumps remain.
- Spread the batter evenly in the prepared pan.
- Bake for 20 to 25 minutes, until the center springs back when lightly pressed and a toothpick inserted in the center comes out with a few moist crumbs.
- Let the cake cool in the pan on a wire rack for about 20 minutes, until it is just warm.
- Spread the chocolate hazelnut spread evenly over the warm cake. Sprinkle with the chopped hazelnuts and press them in lightly so they stick.
- Let the topping set for about 30 minutes. Lift the cake out of the pan by the parchment and cut into 9 bars.
Notes
Nutrition
Nutrition details are an estimate, per serving.
no@gmail.com says
These were so easy and good.