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Brown Butter Dubai Pistachio Chocolate Chip Cookie Bars 🍪

Brown Butter Dubai Pistachio Chocolate Chip Cookie Bars You’ll Love

Delight in the gourmet fusion of Brown Butter Dubai Pistachio Chocolate Chip Cookie Bars 🍪, a comforting and sophisticated treat.
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Prep Time 15 minutes
Cook Time 30 minutes
Cooling Time 10 minutes
Total Time 55 minutes
Servings: 16 bars
Course: Desserts
Cuisine: American
Calories: 290
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cookie Bars
  • 1 cup Salted Butter Swap for unsalted butter and add a pinch of salt if desired.
  • 1 cup Brown Sugar Try coconut sugar for a different taste.
  • 1/2 cup Granulated Sugar Can be replaced with honey for a lower-calorie option.
  • 1 large Egg Use flaxseed meal (1 tbsp flax + 3 tbsp water) for a vegan alternative.
  • 1/2 cup Heavy Cream Substitute with coconut cream for a dairy-free version.
  • 1 tsp Vanilla Extract Using a vanilla bean can enhance the taste.
  • 2 cups All-Purpose Flour Can be swapped with a 1:1 gluten-free flour blend.
  • 1 tsp Baking Soda Ensure they are fresh for optimal fluffiness.
  • 1 tsp Baking Powder Ensure they are fresh for optimal fluffiness.
  • 1/2 tsp Salt Essential for balancing out sweetness.
  • 1 cup Semi-Sweet Chocolate Chips Opt for dark chocolate chips for a more intense flavor.
  • 1 cup Kataifi (Shredded Phyllo Dough) Can be substituted with crushed phyllo pastry or chopped nuts.
  • 1/3 cup Pistachio Cream/Butter Consider almond butter for a different nutty twist.
  • 1/4 cup Chopped Pistachios Substitute with nuts of your choice or omit if you prefer.
For the Topping
  • 2 tbsp Butter A touch of olive oil can also work if you want to keep it lighter.

Equipment

  • 9x9-inch baking pan
  • Medium saucepan
  • Large mixing bowl
  • separate bowl
  • spatula
  • Whisk

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (175°C) and prepare a 9×9-inch baking pan lined with parchment paper.
  2. In a medium saucepan over medium heat, add the salted butter, stirring continuously until golden brown and nutty, about 5 to 7 minutes.
  3. Combine brown sugar and granulated sugar in a large mixing bowl with the slightly cooled brown butter until smooth and creamy.
  4. Whisk in the large egg, heavy cream, and vanilla extract until well combined and creamy, folding gently to avoid overmixing.
  5. In another bowl, whisk the all-purpose flour, baking soda, baking powder, and salt. Gradually add to the wet mixture, stirring just until combined.
  6. Fold in the semi-sweet chocolate chips carefully to ensure even distribution throughout the dough.
  7. Melt a bit of butter and toast the kataifi until golden brown, about 5 minutes. Mix in pistachio cream.
  8. Press half of the cookie dough into the prepared pan, layer with toasted kataifi, then dollop remaining dough on top.
  9. Bake for 25 to 30 minutes or until edges are firm and the top is golden brown.
  10. Cool in the pan for 10 minutes before lifting out and cooling completely on a cutting board before slicing.

Nutrition

Serving: 1barCalories: 290kcalCarbohydrates: 38gProtein: 3gFat: 15gSaturated Fat: 9gPolyunsaturated Fat: 3gMonounsaturated Fat: 8gCholesterol: 35mgSodium: 150mgPotassium: 120mgFiber: 1gSugar: 20gVitamin A: 500IUCalcium: 20mgIron: 1mg

Notes

Watch your butter closely while browning to prevent burning. Allow the bars to cool completely before slicing for cleaner cuts. Store in an airtight container for up to 5 days at room temperature or 2 weeks in the fridge.

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