Brown Butter, Honey & Pistachio Cookie Bars Recipe
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.
- 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
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
- 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.
- 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.
- 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.
- Add Eggs: Beat in 1 large egg and 1 egg yolk until the mixture is uniform and glossy.
- 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.
- 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.
- 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.
- 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
