Brown Butter and Honey Pistachio Cookie Bars Recipe
Introduction
These Brown Butter and Honey Pistachio Cookie Bars bring a wonderful nutty depth paired with a touch of natural sweetness from honey. Crispy at the edges and soft in the center, they make a perfect treat for any time of day. You’ll love the contrast of flaky sea salt and crunchy pistachios in every bite.
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
- 1 1/4 teaspoons flaky sea salt
- 1 cup all-purpose flour
- 1/4 cup shelled salted pistachios, roughly chopped
Instructions
- Step 1: Preheat your oven to 325°F (163°C). Line an 8×8 inch baking pan with parchment paper, then lightly spray the parchment and any exposed pan area with non-stick spray. Set aside.
- Step 2: Place the butter in a small saucepan over medium-low heat. Cook until the butter has completely melted and just begins to brown; be careful not to let it over brown to avoid bitterness.
- Step 3: In a large bowl, combine the browned butter, brown sugar, and honey. Beat until the mixture is smooth.
- Step 4: Add the whole egg and egg yolk to the bowl. Whisk until fully combined.
- Step 5: Stir in 1 teaspoon of the flaky sea salt along with all the flour. Mix gently to avoid overmixing, which can make the bars tough.
- Step 6: Pour the batter into the prepared pan and spread evenly. Sprinkle the remaining 1/4 teaspoon of sea salt and the chopped pistachios evenly over the top.
- Step 7: Bake for 23-25 minutes, until the edges are set and golden, and the center is still slightly soft to the touch.
- Step 8: Allow the bars to cool in the pan for 10 minutes. Then carefully lift them out using the parchment paper and transfer to a cooling rack to cool completely before cutting into small squares and serving.
Tips & Variations
- For a deeper flavor, toast the pistachios lightly before chopping and sprinkling on top.
- If you don’t have flaky sea salt, use regular kosher salt but use slightly less to avoid over-salting.
- Substitute honey with maple syrup for a different but equally delicious sweetness.
- Make sure to watch the butter closely while browning to prevent burning, which can ruin the flavor.
Storage
Store the cookie bars in an airtight container at room temperature for up to 4 days. For longer storage, keep them in the refrigerator for up to one week. To enjoy warm bars, reheat gently in the microwave for about 10-15 seconds or in a low oven until warmed through.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use salted butter instead of unsalted?
Yes, but reduce the added flaky sea salt since salted butter already contains salt. Adjust to taste to avoid making the bars too salty.
Can I make these bars gluten-free?
Yes, substitute the all-purpose flour with a gluten-free flour blend that measures cup-for-cup to maintain the right texture. Be sure to check that your blend includes xanthan gum or another binder for best results.
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Brown Butter and Honey Pistachio Cookie Bars Recipe
- Total Time: 35 minutes
- Yield: 16 small squares 1x
- Diet: Vegetarian
Description
Delight in the rich, nutty flavor of these Brown Butter and Honey Pistachio Cookie Bars. Featuring lightly browned butter, sweet honey, and crunchy salted pistachios, these bars are a perfect balance of sweet and savory with a soft, chewy texture. Ideal for a sophisticated snack or dessert, they bring a gourmet twist to classic cookie bars with a subtle sea salt finish.
Ingredients
Wet Ingredients
- 10 tablespoons unsalted butter, melted until lightly browned
- 3 1/2 tablespoons Don Victor Honey
- 1 large egg
- 1 large egg yolk
Dry Ingredients
- 1 cup packed light brown sugar
- 1 1/4 teaspoons flaky sea salt, divided
- 1 cup all-purpose flour
Toppings
- 1/4 cup shelled salted pistachios, roughly chopped
Instructions
- Preheat Oven: Preheat your oven to 325°F (163°C) to ensure an even baking temperature for the cookie bars.
- Prepare Baking Pan: Line an 8×8 inch baking pan with parchment paper, then lightly spray the parchment and any exposed pan surfaces with non-stick spray to prevent sticking.
- Browning Butter: Place the unsalted butter in a small saucepan over medium-low heat. Cook until the butter is fully melted and then just begins to brown, releasing a nutty aroma. Be careful not to brown it too much to avoid bitterness.
- Mix Wet Ingredients: In a large bowl, combine the browned butter, light brown sugar, and honey. Beat the mixture until smooth and well combined.
- Add Eggs: Whisk in one large egg and one large egg yolk into the butter mixture until fully incorporated.
- Add Dry Ingredients: Stir in 1 teaspoon of flaky sea salt and all-purpose flour. Mix gently until just combined, avoiding overmixing to keep the bars tender.
- Assemble Batter: Pour the batter evenly into the prepared baking pan. Evenly sprinkle the remaining 1/4 teaspoon flaky sea salt and the roughly chopped salted pistachios on top.
- Bake: Bake in the preheated oven for 23-25 minutes, or until the edges are set and golden, while the center remains slightly soft for a chewy texture.
- Cool and Serve: Allow the bars to cool in the pan for 10 minutes. Then carefully lift them out using the parchment paper, transfer to a cooling rack, and let cool completely. Once cooled, cut into small squares and serve.
Notes
- Use unsalted butter so you can control the saltiness of the bars, complemented by the flaky sea salt and salted pistachios.
- Do not over brown the butter; just golden brown to bring out nutty flavors without bitterness.
- Don’t overmix the batter once the flour is added to avoid tough cookie bars.
- Use flaky sea salt for a nice crunchy salt burst compared to regular table salt.
- Allow the bars to cool completely before cutting to ensure clean squares and the perfect chewy texture.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Keywords: Brown Butter, Honey, Pistachio, Cookie Bars, Dessert Bars, Baked Cookies, Nutty Flavor, Chewy Bars
