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Melt the butter in a small saucepan over medium-low heat, stirring and scraping the pan every 10-15 seconds.
Remove from heat and add cocoa powder and milk or dark chocolate bar in hot butter.Mix thoroughly till there’re no lumps in it and set it aside to cool.
Preheat the oven at 170C.
In a bowl add eggs, white sugar, light brown sugar, whisk together until most or all of the sugar granules have dissolved.
Once the sugar has dissolved, add the brown butter, cocoa powder, melted dark or milk chocolate mixture and vanilla extract. Mix everything together.
Add the all-purpose flour and salt and mix just until combined, avoid overmixing.
Line a baking tray with parchment paper. Using an ice cream scoop, drop portions of brownie batter onto the tray, leaving some space between each. Gently make a small indent in the center of each scoop, add about ½ tsp of Nutella, then top with a little more brownie batter to fully seal it. Using the back of a spoon, lightly spread and smooth the surface, making sure the Nutella is completely covered for that gooey center surprise.
Bake for 10–12 minutes, or until the cookies develop a beautiful crinkled top and the edges are set. The centers should still look slightly soft, that’s what gives you that fudgy, brownie-like texture. Let them cool on the tray for a 20-25 minutes before transferring
Enjoy!