Description
Brown Butter Honey Pistachio Bars are a deliciously chewy treat with a rich, nutty flavor from the browned butter and the crunch of pistachios, sweetened with honey.
Ingredients
- Unsalted butter, 226 grams, plus extra for greasing
- All-purpose flour, 310 grams, spooned and leveled
- Baking soda, 1 teaspoon
- Salt, 0.75 teaspoon (or 0.5 teaspoon if using salted pistachios)
- Light brown sugar, 165 grams, packed
- Granulated sugar, 100 grams
- Honey, 170 grams (clover or wildflower recommended)
- Large eggs, 2, at room temperature
- Pure vanilla extract, 2 teaspoons
- Raw, unsalted, shelled pistachios, 210 grams, roughly chopped (reserve 35 grams for topping if desired)
- Flaky sea salt, for sprinkling (optional)
Instructions
- Place 226 grams unsalted butter in a medium, light-colored saucepan. Melt over medium heat. Once melted, cook, swirling occasionally, until sizzling subsides and milk solids turn golden brown, approximately 5–8 minutes after melting. Immediately pour browned butter and all solids into a large heatproof bowl.
- Allow browned butter to cool for 15–20 minutes at room temperature, or chill in the refrigerator for 10 minutes, stirring occasionally. Ensure butter is cool to the touch but still liquid.
- Preheat oven to 175°C. Grease a 23×33 cm (9×13 in) baking pan with extra butter. Line with parchment paper, allowing overhang on two sides, and lightly grease parchment.
- In a medium bowl, whisk together all-purpose flour, baking soda, and salt to evenly distribute leavening and aerate flour. Set aside.
- To the cooled brown butter, add light brown sugar, granulated sugar, and honey. Beat with an electric mixer or whisk for 2–3 minutes until smooth and slightly lightened. Add eggs one at a time, mixing well after each addition. Incorporate vanilla extract.
- Add dry ingredients to wet mixture in three additions, mixing on low speed or folding gently until just combined. Do not overmix; stop when large streaks of flour disappear.
- Gently fold 175 grams of chopped pistachios into dough using a spatula or wooden spoon. Reserve remaining 35 grams for topping if desired.
- Transfer thick, sticky dough to prepared pan. Press evenly into corners using a spoon, offset spatula, or greased fingertips. Smooth top; sprinkle reserved pistachios and flaky sea salt if desired.
- Bake on the center rack at 175°C for 25–30 minutes until edges are golden brown and set, and the centre appears slightly underbaked but not wet. A toothpick inserted in the center should yield moist crumbs, not batter.
- Place pan on a wire rack and allow bars to cool completely, for at least 2–3 hours, before lifting and cutting. Cooling ensures clean cuts and chewy texture.
- Use parchment overhangs to lift cooled slab onto cutting board. Cut into bars of desired size with a sharp knife, wiping between cuts for neat edges. Serve.
Notes
- For a richer flavor, you can use a mix of light and dark brown sugar.
- Make sure to let the butter brown properly for the best taste.
- Can substitute pistachios with other nuts like almonds or walnuts.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 bar
- Calories: 250
- Sugar: 14g
- Sodium: 100mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 50mg