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Brown Butter and Honey Pistachio Cookie Bars

Brown Butter and Honey Pistachio Cookie Bars Recipe
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A gourmet twist on classic cookie bars, featuring rich brown butter, sweet honey, and crunchy pistachios. Simple yet indulgent, these bars are perfect for any celebration or cozy snack.

Ingredients

Scale

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

Instructions

Preheat oven to 350°F (175°C). Grease a 9×13-inch baking pan with butter and line with parchment paper.
In a small saucepan, melt butter over medium heat until golden brown and nutty, 4-5 minutes. Remove from heat and let cool slightly.
In a medium bowl, whisk flour, baking soda, and salt. Set aside.
In a large bowl, mix brown butter, brown sugar, granulated sugar, and honey until smooth. Beat in eggs one at a time, then stir in vanilla.
Gradually add dry ingredients to wet ingredients, mixing until just combined. Fold in 1 ¼ cups pistachios.
Press dough into prepared pan. Sprinkle reserved pistachios and flaky sea salt on top.
Bake 25-30 minutes, until golden and a toothpick comes out clean. Cool completely before cutting into bars.

Notes

For best results, use room temperature eggs and chilled butter. To preserve pistachio crunch, avoid overmixing the batter.
Store in an airtight container at room temperature up to 3 days. Freeze unbaked dough for up to 1 month.

Nutrition

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