Brown Butter Honey Pistachio Bars

Brown Butter and Honey Pistachio Cookie Bars deliver everything I crave in a sweet treat. That irresistible nutty brown butter aroma meets deep honey richness and every bite is laced with salty pistachios. These bars disappear by the handful at every gathering in my house.

My family started asking for these as part of our holiday cookie tray the first time I baked them and they still get excited when they see a new batch cooling on the rack.

Ingredients

• Unsalted butter: For that essential nutty brown butter flavor use only fresh butter for best results
• Light brown sugar: Brings soft chewiness choose one that is moist and packs easily into a cup
• Don Victor Honey: Adds floral sweetness and moisture always pick a high quality honey for the deepest flavor
• Large eggs: Create a tender structure make sure they are at room temperature for easy mixing
• Flaky sea salt: Balances the sweetness and amplifies the pistachio try to use a crunchy sea salt not table salt
• All-purpose flour: Gives the bars lift and structure sift it if you want a lighter texture
• Shelled salted pistachios: Offer crunch and toasty flavor always use fresh nuts that are bright green and firm

Step-by-Step Instructions

Prepare Your Pan:

Line an eight inch square baking pan with parchment paper making sure to cover the base and sides evenly then lightly mist with non stick spray to guarantee easy removal

Brown the Butter:

Melt the unsalted butter in a small saucepan set over medium low heat let it slowly bubble until foamy then swirl the pan and watch for the color to shift to a golden brown with a nutty aroma scrape up all the little brown bits for maximum flavor but take care to remove from heat as soon as it smells toasted so you do not burn it

Mix Wet Ingredients:

Pour the browned butter into a large bowl then add the brown sugar and honey stir or whisk until the mixture looks shiny and smooth making sure to dissolve any lumps of sugar

Add Eggs:

Crack in one egg and one extra yolk then whisk very thoroughly until the mix becomes slightly pale and feels thick this helps to create the cookie bar’s rich chewy texture

Incorporate Dry Ingredients:

Sprinkle in one teaspoon of flaky sea salt and the sifted flour fold the batter with a flexible spatula gently only until all traces of flour disappear to avoid making the bars tough

Assemble and Top:

Spread the batter into your prepared baking pan using an offset spatula for an even surface sprinkle the reserved flaky sea salt and all the roughly chopped pistachios evenly across the top so every bar gets a bit of everything

Bake the Bars:

Bake in a preheated three hundred twenty five degree oven for twenty three to twenty five minutes look for edges that are set and a golden top while the middle stays slightly soft do not overbake as they will continue cooking after removing from the oven

Cool and Cut:

Let the bars cool in the pan for at least ten minutes then carefully lift out by the parchment and place on a rack to cool fully when totally cool cut into neat squares using a sharp knife for the cleanest edges

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My favorite ingredient in this recipe is the good honey which gives such a mellow sweetness and binds the bars together beautifully I remember my son helping me drizzle the honey into the bowl that first time and giggling about the stretchy golden ribbons.

Storage Tips

Once the bars are totally cool keep them in an airtight container at room temperature for up to four days Stack layers with parchment to keep the pistachios crisp If you want to keep them longer freeze in a single layer first then store in a freezer bag and thaw at room temperature

Ingredient Substitutions

No pistachios in the house Substitute with toasted pecans or walnuts and sprinkle a few chopped dried apricots for a fruity twist I have even tried using maple syrup instead of honey for a different but still delicious flavor

Serving Suggestions

Dress up a dessert platter with these cookie bars cut into small squares and add fresh berries for color I sometimes tuck them into lunchboxes or wrap them in twine for sweet homemade gifts My favorite way to eat them is still warm with a scoop of good vanilla ice cream

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With a little care and some good ingredients you get a batch of chewy crisp edged bars that never last long in my house entirely worth the time to brown that butter for a dessert everyone will rave about

Frequently Asked Questions

→ Why brown the butter for these bars?

Browning butter adds a deep, nutty flavor and subtle caramel notes, enriching the overall taste of the bars.

→ Can I use regular granulated sugar instead of brown sugar?

Brown sugar provides moisture and a richer flavor; using granulated sugar will result in a drier, less flavorful bar.

→ What does the extra egg yolk do?

An extra yolk adds tenderness and chew, resulting in a soft, rich texture in every square.

→ Is it necessary to use flaky sea salt?

Flaky sea salt enhances the sweetness and nuttiness, balancing flavors beautifully. It’s recommended for the finishing touch.

→ Can other nuts be substituted for pistachios?

Yes, chopped toasted almonds or pecans can be used, though pistachios provide a unique flavor and color contrast.