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Brown Butter and Honey Pistachio Cookie Bars Recipe

Brown Butter and Honey Pistachio Cookie Bars Recipe
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★★★★★

5 from 26 reviews

These Brown Butter and Honey Pistachio Cookie Bars combine the rich, nutty flavor of browned butter with the natural sweetness of honey and the crunch of salted pistachios. Soft and chewy with a golden top and a touch of sea salt for contrast, these bars make a delightful treat perfect for any occasion.

Ingredients

Scale

Wet Ingredients

  • 10 tablespoons unsalted butter, melted until lightly browned
  • 1 cup packed light brown sugar
  • 3 1/2 tablespoons Don Victor Honey
  • 1 large egg
  • 1 large egg yolk

Dry Ingredients

  • 1 1/4 teaspoons flaky sea salt (divided)
  • 1 cup all-purpose flour

Topping

  • 1/4 cup shelled salted pistachios, roughly chopped

Instructions

  1. Preheat and Prepare Pan: Preheat the oven to 325°F (163°C). Line an 8×8 inch baking pan with parchment paper and lightly spray both the parchment and exposed pan areas with non-stick spray. Set aside.
  2. Brown the Butter: Place the butter in a small saucepan over medium-low heat. Cook until the butter is completely melted and just begins to turn a light brown color, releasing a nutty aroma. Be careful not to let it brown too much or burn.
  3. Mix Wet Ingredients: In a large bowl, combine the browned butter, brown sugar, and honey. Beat together until the mixture is smooth and well incorporated.
  4. Add Eggs: Add the whole egg and egg yolk to the butter mixture. Whisk until fully combined and the batter is smooth.
  5. Combine Dry Ingredients: Stir in 1 teaspoon of the flaky sea salt and all of the flour into the wet mixture. Mix just until combined; avoid overmixing to keep the bars tender.
  6. Assemble and Top: Pour the batter evenly into the prepared baking pan. Sprinkle the remaining 1/4 teaspoon flaky sea salt over the top, followed by the roughly chopped salted pistachios.
  7. Bake the Bars: Bake in the preheated oven for 23 to 25 minutes, or until the edges are set and golden while the center remains slightly soft.
  8. Cool and Serve: Let the bars cool in the pan for 10 minutes to set. Then carefully lift out the parchment paper and transfer the bars to a cooling rack to cool completely. Once cooled, cut into small squares and serve.

Notes

  • Don’t overbrown the butter; it should be lightly browned to impart nutty flavor without bitterness.
  • Use flaky sea salt in two parts to create flavor contrast between batter and topping.
  • Line the baking pan with parchment paper for easy removal and cleaner cuts.
  • Allow bars to cool fully before cutting to ensure clean slices.
  • Store bars in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.

Nutrition

Keywords: brown butter cookie bars, honey pistachio bars, nutty dessert bars, easy baked cookie bars, salted pistachio treats

Find it online: https://nayabaker.com/brown-butter-and-honey-pistachio-cookie-bars-recipe/