Brown Butter and Honey Pistachio Cookie Bars Recipe

Introduction

These Brown Butter and Honey Pistachio Cookie Bars offer a wonderful twist on classic cookie bars, combining the rich, nutty flavor of browned butter with the natural sweetness of honey and the crunch of pistachios. They’re chewy, fragrant, and perfect for any occasion.

Ingredients

• 1 cup (2 sticks or 226g) unsalted butter, plus extra for greasing the pan
• 2 ½ cups (about 310g) all-purpose flour, spooned and leveled
• 1 teaspoon baking soda
• ¾ teaspoon salt (use ½ teaspoon if using salted pistachios)
• ¾ cup (165g) packed light brown sugar
• ½ cup (100g) granulated sugar
• ½ cup (170g) honey (clover or wildflower works well)
• 2 large eggs, at room temperature
• 2 teaspoons pure vanilla extract
• 1 ½ cups (about 210g) raw, unsalted shelled pistachios, roughly chopped (reserve ¼ cup for topping, optional)
• Flaky sea salt for sprinkling on top (optional)

Instructions

1. Step 1: Place the butter in a medium, light-colored saucepan and melt over medium heat. Once melted, the butter will foam and sizzle as water evaporates. Continue cooking, swirling occasionally, until the milk solids sink and turn golden brown, and the butter develops a nutty aroma (about 5-8 minutes). Remove from heat and pour into a large heatproof bowl, including all solids. Let cool for 15-20 minutes until liquid but cool to the touch.
2. Step 2: Preheat your oven to 350°F (175°C). Grease a 9×13 inch pan, then line it with parchment paper leaving an overhang on two sides. Lightly grease the parchment as well.
3. Step 3: In a medium bowl, whisk together flour, baking soda, and salt. Set aside.
4. Step 4: To the cooled browned butter, add light brown sugar, granulated sugar, and honey. Beat with an electric mixer or whisk on medium speed for 2-3 minutes until smooth and slightly lightened.
5. Step 5: Add eggs one at a time, beating well after each addition. Scrape down sides as needed. Beat in vanilla extract.
6. Step 6: Gradually add the dry ingredients to the wet mixture in three parts, mixing gently until just combined after each addition. Avoid overmixing to ensure chewy bars.
7. Step 7: Fold in 1 ¼ cups of chopped pistachios using a spatula or wooden spoon, evenly distributing without overmixing.
8. Step 8: Scrape dough into the prepared pan and press evenly to all corners using a spatula, spoon back, or lightly greased fingertips. Sprinkle reserved pistachios and flaky sea salt on top if desired.
9. Step 9: Bake on the center rack for 25-30 minutes. Edges should be golden and set; center slightly underbaked but not wet. A toothpick should come out with moist crumbs but no wet batter. Start checking at 23 minutes for best texture.
10. Step 10: Cool completely on a wire rack, at least 2-3 hours, to set properly for clean cutting and chewy texture.
11. Step 11: Use parchment overhang to lift bars from pan. Cut into desired sizes with a sharp knife, wiping between cuts for neat edges. Serve and enjoy!

Tips & Variations

• Use a light-colored pan for browning butter to better monitor the color changes and avoid burning.
• For added flavor, try swapping half the all-purpose flour for whole wheat pastry flour.
• Replace pistachios with chopped walnuts or pecans for a different nutty crunch.
• To intensify honey flavor, drizzle extra honey over the bars right after baking while still warm.
• Make sure eggs are at room temperature to help create a smooth batter.

Storage

Store the cookie bars in an airtight container at room temperature for up to 5 days. For longer storage, refrigerate for up to a week or freeze for up to 3 months. To reheat, warm bars briefly in the microwave or a low oven to restore softness and aroma.

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 salt to ½ teaspoon since salted butter adds extra saltiness, which helps prevent the bars from becoming too salty.

Why do I need to brown the butter?

Browned butter imparts a deep, nutty flavor to the bars that regular melted butter doesn’t provide. It enhances the overall taste and adds complexity to this simple cookie bar recipe.

Brown Butter and Honey Pistachio Cookie Bars Recipe

Print Recipe

★★★★★

4.8 from 63 reviews

Delight in these Brown Butter and Honey Pistachio Cookie Bars, a perfect blend of nutty browned butter, sweet honey, and crunchy pistachios. These chewy, flavorful bars combine the rich aroma of browned butter with the natural sweetness of honey and a touch of sea salt for balance. Ideal for a comforting treat or sharing with loved ones, these cookie bars bake to golden perfection, offering a satisfying texture and a sophisticated taste.

• Author: liam
• Prep Time: 25 minutes
• Cook Time: 25-30 minutes
• Total Time: 3 hours 20 minutes (including cooling time)
• Yield: 24 bars (using a 4×6 grid) 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Butter

• 1 cup (2 sticks or 226g) unsalted butter, plus extra for greasing the pan

Dry Ingredients

• 2 ½ cups (about 310g) all-purpose flour, spooned and leveled
• 1 teaspoon baking soda
• ¾ teaspoon salt (use ½ teaspoon if using salted pistachios)

Sugars and Sweeteners

• ¾ cup (165g) packed light brown sugar
• ½ cup (100g) granulated sugar
• ½ cup (170g) honey (clover or wildflower honey works well)

Wet Ingredients

• 2 large eggs, at room temperature
• 2 teaspoons pure vanilla extract

Nuts and Garnish

• 1 ½ cups (about 210g) raw, unsalted shelled pistachios, roughly chopped (reserve ¼ cup for topping, optional)
• Flaky sea salt for sprinkling on top (optional but highly recommended)

Instructions

1. Brown the Butter (The Flavor Foundation): Place the unsalted butter in a medium light-colored saucepan and melt over medium heat. As it melts, it will foam and sizzle; continue cooking while swirling the pan occasionally to promote even heating. When the water evaporates, milk solids will sink and brown, turning the butter a deep amber with a nutty aroma after about 5-8 minutes. Immediately remove from heat and pour into a large heatproof bowl, including the toasted solids. Let it cool for 15-20 minutes at room temperature or refrigerate for 10 minutes stirring occasionally.
2. Prepare the Pan and Oven: Preheat oven to 350°F (175°C). Grease a 9×13 inch baking pan with butter and line it with parchment paper, leaving an overhang on two opposite sides. Lightly grease the parchment as well.
3. Combine Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking soda, and salt until well combined. Set aside.
4. Mix Wet Ingredients: To the cooled brown butter, add the light brown sugar, granulated sugar, and honey. Beat on medium speed with an electric mixer or whisk vigorously until smooth, slightly lightened and well combined, about 2-3 minutes. Add eggs one at a time, beating well after each addition, scraping down the bowl as necessary. Stir in vanilla extract.
5. Combine Wet and Dry: Gradually add dry ingredients to the wet mixture in three parts, mixing on low or folding gently after each addition just until almost incorporated. Avoid overmixing to prevent tough bars.
6. Fold in the Pistachios: Fold in 1 ¼ cups of chopped pistachios gently to distribute evenly without overmixing.
7. Press Dough into Pan: Scrape the thick, sticky dough into the prepared pan and press evenly into all corners with a spoon, offset spatula, or lightly greased fingertips. Sprinkle reserved pistachios and flaky sea salt on top if using.
8. Bake to Perfection: Bake on the center rack for 25-30 minutes until edges are set and golden, and center looks slightly underbaked but not wet. Toothpick inserted should come out with moist crumbs but no wet batter. Begin checking at 23 minutes for preferred texture.
9. Cool Completely (Crucial Step!): Transfer pan to wire rack and cool completely for at least 2-3 hours to set bars fully for clean cutting and ideal chewy texture. Avoid cutting while warm.
10. Cut and Enjoy: Use parchment overhangs to lift slab from pan onto cutting board; cut into bars as desired (4×6 or 3×5 grid recommended). Wipe knife clean between cuts for neat edges and serve.

Notes

• Use a light-colored pan to easily monitor the browning butter stage and avoid burning.
• Cooling is essential to achieve the right chewy texture; don’t rush this step.
• Parchment paper with an overhang helps easily remove the baked bars from the pan.
• Flaky sea salt is optional but adds a wonderful flavor contrast and visual appeal to the bars.
• Check baking time closely starting at 23 minutes to avoid overbaking; slightly underbaked centers yield chewier bars.
• Room temperature eggs help create a smooth batter and better texture.

Keywords: brown butter cookie bars, honey pistachio bars, chewy cookie bars, nutty dessert bars, easy homemade cookies