Rich & Fudgy Nutella Stuffed Brookies

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Two of the best desserts in one?! Yes please! But, let’s take these brookies up a notch and stuff them with Nutella. They’re perfectly chewy, super chocolatey, and so easy to make!

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If you follow me on social media, then I’m sure you’re familiar with brookies — and if not, be prepared to have a new favorite treat. Brookies are two of the best desserts (in my opinion) combined in one: chocolate chip cookies and brownies. A fudgy, rich brownie combined with a warm, gooey chocolate chip cookie is SO heavenly and truly the best of both worlds.

As you may know, I love to take my favorite classic treats, make a few additions or adjustments, and push them to the next level. And today, that’s exactly what we’re doing! We’re going to make a classic brownie, top it with Nutella, and then cover it with a layer of chocolate chip cookie. 

Now, consider this your warning: this treat is very rich, very chocolatey, and very decadent. This recipe is truly for my chocolate lovers. The smallest piece is pretty filling and you will definitely want to have a glass of milk nearby. But, with that being said, I LOVE how these turned out. They’re soft, chewy, and really easy to make — so, let’s jump into it!

Read on for the full recipe for these decadent Nutella Stuffed Brookies.

Ingredients you’ll need

• Nutella 
• Unsalted butter
• Semisweet chocolate chips
• Granulated sugar
• Brown sugar
• Vanilla extract
• Eggs
• All-purpose flour
• Cocoa powder
• Salt
• Baking soda
• Flaky sea salt

Kitchen tools you’ll need (linking my favorites below!)

• 9 inch square baking pan
• Parchment and wax paper
• Saucepan
• Prep bowls 
• Measuring cups
• Whisk
• Spatulas
• Stand or handheld mixer

How to make these easy Nutella Stuffed Brookies

Nutella Layer

Line a 9 inch square baking pan with wax or parchment paper. 

Pour and spread ⅔ cup Nutella into the prepared pan, creating an even layer. Place the pan in the freezer and freeze for an hour.

Preheat the oven to 350 degrees Fahrenheit.

Brownie Layer

Line a 9 inch square baking pan with parchment paper. Spray the parchment paper with nonstick cooking spray. 

Over medium heat, melt the butter and chocolate chips in a medium-sized saucepan. Stir the mixture until it’s smooth, then remove from heat.

While the chocolate mixture is cooling, pull together the dry ingredients. In a medium- sized bowl, add the flour, cocoa powder, and salt. Whisk together. Set aside.

In a large bowl, combine the brown sugar, granulated sugar, eggs, and vanilla. Whisk until fully combined and smooth. Add in the chocolate mixture and whisk again until smooth.

Fold the dry ingredients in with the wet ingredients. Use a rubber spatula or wooden spoon and mix until everything is fully combined.

Fold in the chocolate chips.

Pour the brownie batter into the bottom of the prepared pan, creating an even layer. Place the pan into the oven and bake for 15 minutes.

Cookie Layer

Prepare the cookie dough while the brownie layer is in the oven. Combine the room temperature butter, brown sugar, and granulated sugar in a stand mixer (or using a handheld mixer) on medium speed. Beat for about 2-3 minutes or until the mixture is light and fluffy.

Add the egg and vanilla and beat until combined.

Gradually add in the dry ingredients on low speed until just combined.

Fold in the chocolate chips with a rubber spatula.

Assembly

After 15 minutes, remove the brownies from the oven and remove the Nutella layer from the wax/parchment paper and gently place it on top of the brownie layer.

Break the cookie dough into smaller pieces, creating an even layer on top of the Nutella. If the cookie dough doesn’t cover all of the Nutella, that’s okay – the cookie dough will spread while it’s baking.

Baking & Serving

Place the pan into the oven and bake for 25-30 minutes. The brookies are done when the cookie layer is set and light golden in color. Use the time listed as a guide — go by how the brookies look instead. Once removed from the oven, top the brookies with flaky sea salt.

Let the brookies cool and set before slicing. I’d recommend waiting at least 1-2 hours or letting them set overnight. When slicing, be sure to wipe the blade clean between each slice as the Nutella will be at room temperature and gooey.

Use a knife to slice the bars into 12 (larger) or 16 (smaller) pieces.

Store in an airtight container at room temperature for 1 week or freeze for up to 3 months.

Tips for success

• When freezing the Nutella layer, use the same 9 inch square pan that you will use to bake the bars in — this will ensure that you get the correct size and shape and the layer of Nutella will fit in perfectly. I also recommend using wax paper (or parchment paper) for easy removal. 
• Whenever you are measuring dry ingredients, use the spoon and level method. Before scooping out dry ingredients, use a spoon and run through them, fluffing them up and removing any clumps. The spoon and level method entails spooning the ingredient into the measuring cup and using a flat top tool to level off the top and remove any excess. When measuring dry ingredients, be sure to use measuring cups like these.
• Do not overmix your brownie batter or cookie dough. When adding in dry ingredients, only mix until a few flour streaks remain, then gently fold in your toppings. If your batter/dough is overmixed, it can result in a tougher, less chewy texture. 
• If your cookie dough is tacky and hard to lay on top of the Nutella layer, chill it in the refrigerator for about 20 minutes.
• After baking, I recommend letting these bars cool and set completely before slicing. I usually let mine set overnight before slicing.

How to store

Store the brookies at room temperature in an airtight container for up to 1 week or freeze for up to 3 months. If freezing, set the brookies out and let them come to room temperature before eating.

FAQs

Can I double this recipe?

Yes, you can use a 9×13 inch pan and simply double the ingredients called for.

Do I have to freeze the Nutella layer? 

You don’t have to, but I highly recommend it. At the point when we’re adding the Nutella layer, the brownies are not fully baked. It’s easier to add a frozen layer of Nutella than try to spread it around and potentially poke through/rip the top layer of the brownies.

Can I freeze these Nutella Stuffed Brookies?

Yes, you can! Simply place the sliced brookies in a freezer storage bag. The brookies can be stored in the freezer for up to three months. When you’re ready to eat them, take them out and let them come to room temperature.

Come on, you have to admit it, these are one unreal treat. A fudgy brownie combined with a warm, gooey chocolate chip cookie, and then stuffed with Nutella…it’s what dreams are made of. Try these out and let me know what you think!

If you try this recipe, share and tag me on socials using @itsbrunchoklock or #itsbrunchoklock.