Introduction

These Brown Butter and Honey Pistachio Cookie Bars combine rich, nutty flavors with a perfect chewy texture. Infused with browned butter and sweetened with honey, they offer a delicious twist on classic cookie bars, accented by crunchy pistachios and a hint of flaky sea salt.

A close-up view of a square sweet piece with two layers; the bottom layer is a thick, grainy, light brown base, while the top layer is a darker, moist, glossy brown with a slightly crystalline texture covered by scattered bright green pistachio pieces. The edges are finely crumbly, and the piece sits on a dark surface with other similar squares blurred in the background. The whole scene rests on a white marbled texture. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 cup (2 sticks or 226g) unsalted butter, plus a little 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 honey 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, but highly recommended)

Instructions

Step 1: Brown the butter by melting it in a medium, light-colored saucepan over medium heat. Once melted, the butter will foam and sizzle. Continue cooking, swirling the pan occasionally, until the milk solids turn golden brown and the butter has a nutty aroma, about 5-8 minutes after melting. Remove from heat and pour the browned butter with solids into a large heatproof bowl. Let cool for 15-20 minutes, or chill for 10 minutes, stirring occasionally, until cool but still liquid.
Step 2: Preheat the oven to 350°F (175°C). Grease a 9×13 inch pan with butter, then line it with parchment paper overhang on two opposite sides. Lightly grease the parchment paper.
Step 3: Whisk together the flour, baking soda, and salt in a medium bowl. Set aside.
Step 4: To the cooled brown butter, add the 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.
Step 5: Add the eggs one at a time, beating well after each. Scrape down the bowl as needed. Stir in the vanilla extract.
Step 6: Gradually add the dry ingredients in three additions, mixing on low speed or folding gently until almost incorporated. Avoid overmixing to keep the bars chewy.
Step 7: Fold in 1 ¼ cups of the chopped pistachios with a spatula until evenly distributed.
Step 8: Press the dough evenly into the prepared pan using a spatula or lightly greased fingertips. Sprinkle reserved pistachios and flaky sea salt on top if desired.
Step 9: Bake for 25-30 minutes until edges are golden and center is slightly underbaked but not wet. Start checking at 23 minutes for preferred chewiness.
Step 10: Cool completely in the pan on a wire rack for 2-3 hours or longer before lifting out and cutting into bars.
Step 11: Using the parchment sling, lift the bars from the pan and cut into desired sizes. Serve and enjoy!

Tips & Variations

Use a light-colored pan when browning butter to better monitor its color and prevent burning.
For extra flavor, sprinkle a pinch of flaky sea salt on top before baking to contrast the sweetness.
Substitute pistachios with chopped walnuts or pecans if preferred.
Allow bars to cool fully to ensure clean cuts and perfect chewy texture.

Storage

Store cooled cookie bars in an airtight container at room temperature for up to 5 days. For longer storage, freeze the bars wrapped tightly in plastic wrap and foil for up to 3 months. Thaw at room temperature before serving. Reheating is not necessary but can be done briefly in a low oven to refresh their softness.

How to Serve

A close-up of a square dessert with one main thick layer that appears soft and moist with a brown, slightly grainy texture, topped with small green pistachio pieces scattered unevenly on the surface. The sides show a dense, crumbly texture with pistachio bits embedded inside the dessert. The pieces sit on a dark plate, with a white marbled texture underneath the plate visible slightly in the background. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use salted pistachios for this recipe?

Yes, you can use salted pistachios but reduce the added salt in the recipe to ½ teaspoon to avoid over-salting the bars.

How do I know when the brown butter is ready?

The brown butter is ready when it develops a deep amber color with golden brown specks at the bottom of the pan and emits a rich, nutty aroma. Be careful not to burn it, as it can quickly turn from browned to burnt.