Gingerbread Nutella Cookie Bar Recipe

Preheat the oven to 350F/177C and grease or line an 8x8 inch pan.
In a large bowl, whisk together the butter and sugar together until they're combined. Add in the vanilla, molasses and egg and whisk until the mixture is smooth.
227 grams salted butter melted, 200 grams dark brown sugar lightly packed, 1 tsp vanilla extract, 15 mL molasses, 1 large egg room temperature
Add the flour, baking powder, ginger and cinnamon and fold just until everything is fully incorporated.
240 grams all-purpose flour spooned and leveled, 1 Tbsp baking powder, 2 tsp ground ginger, 2 tsp cinnamon
Spread the batter into your prepared pan and then place globs of Nutella about 2 inches apart. Use a knife to create a swirl.
73 grams Nutella or any chocolate hazelnut spread
Bake for 25-27 minutes. Top with a pinch of sea salt flakes and allow the bars to cool before slicing.
Store in an airtight container at room temperature.