Introduction

Brown Butter and Honey Pistachio Cookie Bars combine rich, nutty browned butter with the natural sweetness of honey and crunchy pistachios. These bars are irresistibly flavorful and perfect for a homemade treat that feels both rustic and refined.

The image shows a close-up of a square slice of a dessert bar with two distinct layers. The bottom layer is dense and light brown with a grainy texture, dotted with small green bits likely pistachios. The top layer is a moist, slightly sticky caramel-brown glaze sprinkled with larger pieces of chopped green pistachios that add a fresh contrast. The square rests on a dark plate against a white marbled textured surface, emphasizing the rich colors and textures of the dessert. photo taken with an iphone --ar 4:5 --v 7

Ingredients

Unsalted Butter: 1 cup (2 sticks or 226g), plus a little extra for greasing the pan
All-Purpose Flour: 2 ½ cups (about 310g), spooned and leveled
Baking Soda: 1 teaspoon
Salt: ¾ teaspoon (use ½ teaspoon if using salted pistachios)
Light Brown Sugar: ¾ cup (165g), packed
Granulated Sugar: ½ cup (100g)
Honey: ½ cup (170g) – Clover or wildflower honey works well
Large Eggs: 2, at room temperature
Pure Vanilla Extract: 2 teaspoons
Shelled Pistachios: 1 ½ cups (about 210g), raw, unsalted, 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 placing 1 cup of unsalted butter in a medium-sized, light-colored saucepan. Melt over medium heat, watching as it foams and sizzles while the water evaporates.
Step 2: Continue swirling the pan occasionally as the butter clears, then the milk solids sink and turn golden brown. Watch closely for golden specks and an amber color with a nutty aroma, about 5-8 minutes after melting.
Step 3: Remove the pan from heat immediately once browned. Pour the butter, including toasted milk solids, into a large heatproof bowl. Let it cool 15-20 minutes at room temperature or chill in the refrigerator for 10 minutes, stirring occasionally until cool but still liquid.
Step 4: Preheat the oven to 350°F (175°C). Grease a 9×13 inch baking pan with butter.
Step 5: In a separate bowl, whisk together the flour, baking soda, and salt.
Step 6: In the cooled brown butter, whisk in the light brown sugar, granulated sugar, and honey until smooth.
Step 7: Add the eggs one at a time, mixing thoroughly after each addition. Stir in vanilla extract.
Step 8: Gradually fold the dry ingredients into the wet mixture until just combined. Stir in the chopped pistachios, reserving some for topping.
Step 9: Spread the batter evenly into the prepared baking pan. Sprinkle reserved pistachios and flaky sea salt on top, if using.
Step 10: Bake for 25-30 minutes, or until the edges are golden and a toothpick inserted in the center comes out with a few moist crumbs.
Step 11: Allow the bars to cool completely in the pan on a wire rack before cutting into squares.

Tips & Variations

Use a light-colored pan to brown butter easily so you can monitor the color change closely and avoid burning.
Substitute walnuts or pecans for pistachios if preferred.
Add a pinch of cinnamon or orange zest to the batter for extra warmth and complexity.
For a chewier texture, bake the bars slightly less; for crispier edges, bake a couple of minutes more.

Storage

Store the cookie bars in an airtight container at room temperature for up to 4 days. For longer freshness, refrigerate up to one week, allowing bars to come to room temperature before serving. They also freeze well; wrap tightly and freeze for up to 3 months. Thaw completely before enjoying.

How to Serve

The image shows two square pieces of a crumbly, brown dessert with a slightly rough texture. The top layer is light brown with small green pistachio pieces sprinkled on it, adding a bit of color and texture. The dessert sits closely on a dark plate, which contrasts with the light colors of the sweet. The background is a white marbled surface, softly out of focus, bringing attention to the dessert. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use salted butter instead of unsalted?

Yes, but reduce the added salt in the recipe to ½ teaspoon to avoid oversalting the bars.

How can I tell when the butter is perfectly browned?

Look for golden brown specks settling at the bottom of the pan and an amber color throughout the butter. It will also have a rich, nutty aroma—these signs mean it’s ready to remove from heat.