Brown Butter and Honey Pistachio Cookie Bars (Print Version)
# Ingredients:
→ For the cookie base
01 -
10 tablespoons unsalted butter
02 -
1 cup packed light brown sugar
03 -
3½ tablespoons honey (quality honey makes a difference)
04 -
1 large egg
05 -
1 large egg yolk
06 -
1 cup all-purpose flour
→ For topping and flavor
07 -
1¼ teaspoons flaky sea salt, divided
08 -
¼ cup shelled salted pistachios, roughly chopped
# Instructions:
01 -
Preheat your oven to 325°F. Line an 8×8 inch baking pan with parchment paper, leaving some overhang on the sides for easy removal later. Lightly spray the parchment and any exposed parts of the pan with non-stick spray.
02 -
Place the butter in a small saucepan over medium-low heat. Let it melt completely, then continue cooking while swirling occasionally. Watch carefully as the butter foams and the milk solids begin to turn golden brown and smell nutty. Remove from heat as soon as it turns light amber - don't let it get too dark!
03 -
In a large bowl, combine the browned butter (still warm is fine), brown sugar, and honey. Mix until smooth and well blended. Add the whole egg and the extra yolk, then whisk until the mixture is completely combined.
04 -
Sprinkle 1 teaspoon of the flaky sea salt over the mixture, then add all of the flour. Stir just until combined and no dry flour remains visible. Be careful not to overmix - this keeps the bars tender!
05 -
Pour the batter into your prepared baking pan and spread it evenly into the corners. Sprinkle the remaining ¼ teaspoon of flaky salt and all of the chopped pistachios evenly over the top.
06 -
Bake in the preheated oven for 23-25 minutes. You're looking for golden edges that are set, while the center should still be slightly soft. The top should be golden brown with a slight crackle.
07 -
Allow the bars to cool in the pan for about 10 minutes, then use the parchment paper overhang to lift them out onto a cooling rack. Let them cool completely before cutting into squares. This helps them set up properly and makes for cleaner cuts.
# Notes:
01 -
These bars will keep in an airtight container at room temperature for up to 3 days.
02 -
The browned butter is key to the rich, nutty flavor - don't skip this step!
03 -
For a fun variation, try adding a handful of white chocolate chips to the batter.