Description
Delightful cookie bars made with rich brown butter, sweet honey, and crunchy pistachios, perfect for any occasion.
Ingredients
Scale
- 1 cup unsalted butter (2 sticks or 226g), plus extra for greasing
- 2 ½ cups all-purpose flour (about 310g), spooned and leveled
- 1 teaspoon baking soda
- ¾ teaspoon salt
- ¾ cup light brown sugar (165g), packed
- ½ cup granulated sugar (100g)
- ½ cup honey (170g), preferably clover or wildflower
- 2 large eggs, at room temperature
- 2 teaspoons pure vanilla extract
- 1 ½ cups shelled pistachios (about 210g), roughly chopped (reserve ¼ cup for topping, optional)
- Flaky sea salt for sprinkling on top (optional)
Instructions
- Melt the butter in a medium saucepan over medium heat until it turns a nutty brown color, about 5–8 minutes. Let cool for 15–20 minutes.
- Preheat the oven to 350°F (175°C). Grease a 9×13 inch baking pan and line with parchment paper.
- Beat the cooled brown butter with light brown and granulated sugars until creamy, about 2–3 minutes.
- Add the eggs one at a time, mixing well after each addition. Then add the vanilla extract.
- Fold in the flour, baking soda, and salt until just combined.
- Stir in the chopped pistachios until evenly distributed.
- Press the dough into the prepared pan, sprinkle with reserved pistachios and flaky sea salt if desired.
- Bake for 25–30 minutes until the edges are golden brown and the center appears slightly underbaked.
- Cool for 2–3 hours before cutting into squares.
- Enjoy warm or at room temperature.
Notes
Allow cookies to cool before cutting for easier serving. Store in an airtight container at room temperature for up to 4 days or freeze for up to 3 months.
Nutrition
- Serving Size: 1 serving
- Calories: 220
- Sugar: 12g
- Sodium: 400mg
- Fat: 10g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 30mg