Brown Butter, Honey & Pistachio Cookie Bars Recipe

Introduction

These Brown Butter, Honey & Pistachio Cookie Bars combine rich, nutty flavors with a chewy, tender texture. The browned butter adds depth while honey creates a natural sweetness, and crunchy pistachios provide a delightful contrast. Perfect for a homemade treat or sharing with friends.

Ingredients

• 141g unsalted butter, melted and browned
• 200g light brown sugar
• 3.5 tbsp honey
• 1 large egg
• 1 egg yolk
• 150g plain flour
• 1 tsp sea salt
• 75g shelled pistachios, roughly chopped

Instructions

1. Step 1: Preheat your oven to 180°C (160°C fan) or Gas Mark 4. Line a brownie tin with parchment paper and gather all your ingredients and equipment.
2. Step 2: In a medium saucepan over medium-low heat, melt the butter completely and continue cooking until it begins to brown and releases a nutty aroma. Remove from heat.
3. Step 3: Pour the browned butter into a large mixing bowl. Add the light brown sugar and honey, then beat together with an electric whisk until smooth.
4. Step 4: Beat in the egg and egg yolk until fully combined.
5. Step 5: Using a spatula, gently fold in the plain flour and sea salt until just combined. Avoid overmixing to keep the bars tender.
6. Step 6: Pour the batter into the prepared tin and sprinkle the chopped pistachios evenly over the top.
7. Step 7: Bake for 25-30 minutes, or until the edges are set and the top turns golden brown.
8. Step 8: Remove from oven and let cool in the tin for 10-15 minutes. Transfer to a wire rack to cool completely before slicing into bars.

Tips & Variations

• For extra flavor, toast the pistachios lightly before chopping and adding on top.
• You can substitute honey with maple syrup for a different sweetness profile.
• Chilling the batter for 30 minutes before baking can improve texture and control spreading.

Storage

Store the cookie bars in an airtight container at room temperature for up to 4 days. For longer storage, keep them refrigerated for up to one week or freeze for up to 3 months. Reheat gently in a warm oven or microwave to restore softness.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use salted butter instead of unsalted?

Yes, but reduce or omit the additional salt in the recipe to avoid the bars becoming too salty.

How do I know when the butter is browned?

The butter will turn a golden brown color and emit a nutty, fragrant aroma. Keep stirring and watch closely, as it can quickly go from browned to burnt.

Brown Butter, Honey & Pistachio Cookie Bars Recipe

Pin Recipe

Print Recipe

★★★★★

4.6 from 50 reviews

Deliciously rich and nutty Brown Butter, Honey & Pistachio Cookie Bars feature a delightful combination of browned butter, golden honey, and crunchy pistachios baked to perfection. These bars are easy to make and perfect for a sweet treat with a sophisticated flavor twist.

• Author: Elena
• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Total Time: 45 minutes
• Yield: 12 cookie bars 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Wet Ingredients

• 141g Unsalted Butter, melted and browned
• 3.5 tbsp Honey
• 1 Large Egg
• 1 Egg Yolk

Dry Ingredients

• 200g Light Brown Sugar
• 150g Plain Flour
• 1 tsp Sea Salt

Topping

• 75g Shelled Pistachios, roughly chopped

Instructions

1. Preheat and Prepare: Line a brownie tin with parchment paper and preheat your oven to 180°C (160°C fan) or Gas Mark 4 to ensure even baking.
2. Browning the Butter: Place 141g of unsalted butter in a medium-sized saucepan over medium-low heat. Cook until the butter is fully melted and starts to brown, releasing a nutty aroma. This enhances the flavor deeply.
3. Mix Wet Ingredients: Transfer the browned butter to a large mixing bowl. Add 200g of light brown sugar and 3.5 tablespoons of honey, then beat the mixture with an electric whisk until smooth and well combined.
4. Add Eggs: Beat in 1 large egg and 1 egg yolk until the mixture is uniform and glossy.
5. Incorporate Dry Ingredients: Using a spatula, gently fold 150g of plain flour and 1 teaspoon of sea salt into the wet mixture. Be careful not to overmix to keep the bars tender.
6. Assemble: Pour the batter into the prepared brownie tin, spreading it evenly. Sprinkle 75g of roughly chopped pistachios evenly over the top for a crunchy texture.
7. Bake: Place the tin in the oven and bake for 25 to 30 minutes, or until the edges set and the top turns a golden brown color.
8. Cool: Remove from the oven and allow the cookie bars to cool in the tin for 10 to 15 minutes. Then transfer to a wire rack to cool completely before slicing and serving.

Notes

• Ensure the butter is fully browned for the best nutty flavor, but don’t let it burn.
• Do not overmix the batter after adding flour to avoid dense cookie bars.
• Use parchment paper for easy removal and cleaner cuts.
• Allow bars to cool completely to help them firm up for neat slicing.
• Store leftover bars in an airtight container at room temperature for up to 3 days.

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