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Brown Butter Dubai Pistachio Chocolate Chip Cookie Bars Recipe

Decadent Brown Butter Dubai Pistachio Chocolate Chip Cookie Bars Recipe

A fusion of flavors in these Brown Butter Dubai Pistachio Chocolate Chip Cookie Bars brings an elegant twist to a classic treat.
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Prep Time 10 minutes
Cook Time 30 minutes
Cooling Time 30 minutes
Total Time 1 hour 10 minutes
Servings: 12 bars
Course: DESSERTS
Cuisine: Middle Eastern
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Base
  • 1 cup Salted Butter Can substitute with unsalted butter plus a pinch of salt.
  • 1 cup Brown Sugar No direct substitute, but can use granulated sugar for a lighter taste.
  • 1/2 cup Granulated Sugar Can replace with coconut sugar for a lower glycemic index.
  • 1 large Egg Use a flax egg for vegan options.
  • 1/4 cup Heavy Cream Substitute with full-fat coconut milk for a dairy-free option.
  • 1 tsp Vanilla Extract Fresh vanilla bean can elevate the taste further.
  • 2 cups All-Purpose Flour A gluten-free flour blend works for a gluten-free version.
  • 1 tsp Baking Soda Check freshness for optimal results.
  • 1 tsp Baking Powder Check freshness for optimal results.
  • 1/2 tsp Salt Kosher or sea salt is preferred.
For the Mix-ins
  • 1 cup Semi-Sweet Chocolate Chips Substitute with dark or milk chocolate if desired.
  • 1 cup Kataifi (Shredded Phyllo Dough) Crunchy shredded coconut or crushed cereal can work in a pinch.
  • 1/2 cup Pistachio Cream Store-bought or homemade options are great.

Equipment

  • Mixing Bowl
  • Baking Pan
  • Parchment paper
  • Skillet
  • whisk
  • Spatula

Method
 

Baking Instructions
  1. Preheat your oven to 350°F (175°C) and line a baking pan with parchment paper.
  2. Melt the salted butter over medium heat until it turns a lovely golden brown and emits a nutty aroma.
  3. Combine the brown sugar, granulated sugar, and browned butter in a mixing bowl. Whisk until well blended, then add the egg, heavy cream, and vanilla extract; mix until the mixture is glossy and smooth.
  4. Mix the all-purpose flour, baking soda, baking powder, and salt in a separate bowl. Gradually incorporate these dry ingredients into the wet mixture, stirring until combined.
  5. Fold in the semi-sweet chocolate chips, ensuring they are evenly distributed throughout the dough.
  6. Press half of the dough evenly into the prepared baking pan.
  7. Toast the kataifi with a bit of butter in a skillet over medium heat until crispy, about 3-4 minutes. Mix this toasted kataifi with the pistachio cream, then spread this mixture evenly over the cookie base.
  8. Dollop the remaining cookie dough on top of the pistachio layer, swirling it gently for a beautiful marbled effect.
  9. Bake for 25-30 minutes until the top turns a golden brown and a toothpick inserted comes out clean. Allow the bars to cool in the pan for 30 minutes before slicing into squares.

Nutrition

Serving: 1barCalories: 250kcalCarbohydrates: 30gProtein: 3gFat: 14gSaturated Fat: 8gPolyunsaturated Fat: 2gMonounsaturated Fat: 4gCholesterol: 30mgSodium: 150mgPotassium: 100mgFiber: 1gSugar: 18gVitamin A: 500IUCalcium: 50mgIron: 1mg

Notes

For extra crunch, top with a sprinkle of chopped pistachios before serving.

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