I love these Brown Butter Honey Pistachio Cookie Bars—soft, chewy bars infused with nutty brown butter and sweet honey, topped with chopped pistachios and sea salt for a perfectly balanced bite. They’re buttery, sweet, slightly gooey, and irresistibly snackable.
Why I’ll Love This Recipe
I adore how simple yet flavorful these bars are. Brown butter brings a toasty depth, honey adds subtle sweetness and chew, and pistachios introduce crunchy saltiness. One rich egg plus an extra yolk ensures these bars stay tender. I find they make a great gift or baked treat because they hold together well and travel beautifully.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
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Unsalted butter, melted and browned
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Light brown sugar
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Honey (use a high-quality honey like Don Victor if possible)
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1 large egg plus 1 yolk
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All-purpose flour
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Flaky sea salt
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Chopped salted pistachios
Directions
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I preheat the oven to 325 °F (163 °C) and line an 8×8-inch pan with parchment, lightly greasing it too.
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I melt and brown the butter by cooking gently until it develops nutty aroma, then transfer it to a mixing bowl.
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I whisk together the browned butter, brown sugar, and honey until smooth. Then I add the egg and yolk until combined.
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I fold in the flour and most of the salt just until combined. I spread the batter evenly in the prepared pan.
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I sprinkle chopped pistachios and the remaining flaky sea salt on top.
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I bake for 23–25 minutes, until edges are set and golden but the center remains slightly soft. Then I cool in the pan for 10 minutes before transferring to a rack to cool completely.
Servings and Timing
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Prep time: ~10 minutes
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Bake time: ~23–25 minutes
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Total time: under 30 minutes including cooling
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Yield: About 16 small bars or 9 larger squares depending on cut size
Variations
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I sometimes drizzle extra honey over cooled bars for more sweetness and shine. Some folks add freeze-dried raspberries into the batter for a tart twist.
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If I’m low on pistachios, I’ll sub in almonds or pecans—or skip nuts entirely and just finish with flaky sea salt on top.
Storage / Reheating
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I store leftovers in an airtight container at room temperature for up to 5 days.
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They freeze well—once cooled, I wrap bars individually or in slices and freeze for up to 3 months. I thaw at room temperature before enjoying.
FAQs
Can I use regular honey instead of a specialty brand?
Yes—a good quality honey works great. I’ve used standard grocery honey and still loved the chew and flavor it brings.
Why bake at 325 °F instead of 350 °F?
Baking at the lower temperature ensures the bars cook through without becoming too crisp or hard at the edges. Higher temperatures tend to overbake them quickly.
Why use both an egg and an egg yolk?
The extra yolk adds richness and chew—this is what keeps the center tender even after cooling.
What if the center is too gooey after cooling?
Underbaked centers will firm up as the bars cool fully. If still too soft, I let them rest longer before slicing, or bake a minute or two longer next time.
Can I substitute another nut or omit nuts?
Absolutely—I’ve subbed almonds or pecans when needed. They also taste good without nuts; you just get a plain salted honey bar—but I love the pistachio crunch.
Conclusion
I absolutely love these Brown Butter Honey Pistachio Cookie Bars for their simple ingredients and exceptional flavor. They’re soft, nutty, sweet, and salty all at once—a perfect treat for gifting, snacking, or savoring with a cup of tea. Let me know if you try drizzling them with honey or mixing in raspberries—they’re a wonderful twist!
Print
Brown Butter Honey Pistachio Cookie Bars
- Total Time: 35 minutes
- Yield: ~16 bars
Description
Soft, chewy bars featuring rich brown butter, a generous swirl of honey, and crunchy salted pistachios—sweet, buttery, and irresistibly satisfying.
Ingredients
10 tablespoons (140 g) unsalted butter, melted and lightly browned
1 cup (200 g) packed light brown sugar
3½ tablespoons honey (Don Victor honey recommended)
1 large egg plus 1 large egg yolk
1 cup (125 g) all‑purpose flour
¼ cup (≈35 g) shelled salted pistachios, roughly chopped
1¼ teaspoons flaky sea salt (divided into approx. 1 tsp in batter and ¼ tsp for topping)
Instructions
Preheat oven to 325 °F (163 °C). Line an 8×8‑inch baking pan with parchment, lightly spray to prevent sticking.
In a small saucepan over medium-low heat, melt butter and cook until it just begins to brown and become fragrant. Remove from heat promptly to avoid over-browning.
In a mixing bowl, whisk the browned butter, brown sugar, and honey until well combined and smooth.
Beat in the egg and egg yolk until fully incorporated. Stir in about 1 teaspoon flaky sea salt.
Gently fold in the flour until just combined—avoid overmixing to maintain tenderness.
Spread the batter into the prepared pan, smoothing the top. Sprinkle chopped pistachios across the surface, then lightly sprinkle remaining ¼ teaspoon sea salt.
Bake for 23–25 minutes, until edges are set and top is golden, but the center remains slightly soft.
Cool in pan for 10 minutes, then lift out by parchment and transfer to a wire rack to cool completely before slicing into bars.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Dessert
