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Brown Butter and Honey Pistachio Cookie Bars Recipe

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★★★★★

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.

Ingredients

Scale

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

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