Brown Butter Honey Pistachio Bars (Printable Version)

Chewy bars featuring browned butter, honey sweetness, and crunchy pistachios for a satisfying treat.

# Everything You’ll Need:

→ Fats and Sweeteners

01 - Unsalted butter, 8 oz
02 - Light brown sugar, 5.8 oz, packed
03 - Granulated sugar, 3.5 oz
04 - Honey, 6 oz (clover or wildflower recommended)

→ Dry Ingredients

05 - All-purpose flour, 11 oz, spooned and leveled
06 - Baking soda, 1 teaspoon
07 - Salt, ¾ teaspoon (or ½ teaspoon if using salted pistachios)

→ Nuts

08 - Raw, unsalted, shelled pistachios, 7.5 oz, roughly chopped (reserve 1.25 oz for topping)

→ Eggs and Flavorings

09 - Large eggs, 2, at room temperature
10 - Pure vanilla extract, 2 teaspoons

→ Optional Toppings

11 - Flaky sea salt, for sprinkling

# Steps to Cook:

01 - Melt 8 oz unsalted butter in a medium light-colored saucepan over medium heat. Cook, swirling occasionally, until sizzling subsides and milk solids turn golden brown, about 5–8 minutes after melting. Immediately pour browned butter and solids into a large heatproof bowl.
02 - Allow browned butter to cool at room temperature for 15–20 minutes, or chill in the refrigerator for 10 minutes, stirring occasionally. Ensure it is cool to the touch but still liquid.
03 - Preheat oven to 350°F. Grease a 9×13 inch baking pan with additional butter. Line with parchment paper, leaving an overhang on two sides, and lightly grease parchment. In a medium bowl, whisk together all-purpose flour, baking soda, and salt to aerate and mix evenly. Set aside.
04 - Add light brown sugar, granulated sugar, and honey to the cooled browned butter. Beat with an electric mixer or whisk for 2–3 minutes until smooth and lightened.
05 - Add eggs one at a time, mixing well after each addition. Stir in vanilla extract.
06 - Add flour mixture to wet ingredients in three additions, mixing on low speed or folding gently until just combined. Avoid overmixing; stop when large streaks of flour disappear.
07 - Gently fold 6.25 oz of chopped pistachios into the dough. Reserve 1.25 oz for topping.
08 - Spread thick, sticky dough evenly into prepared pan using a spoon, offset spatula, or greased fingertips. Smooth the top and sprinkle reserved pistachios and flaky sea salt if desired.
09 - Bake on the center rack at 350°F for 25–30 minutes until edges are golden and set and the center looks slightly underbaked but not wet. A toothpick inserted should yield moist crumbs, not batter.
10 - Place pan on a wire rack and cool bars completely for at least 2–3 hours to ensure clean cuts and chewy texture.
11 - Use parchment overhangs to lift cooled slab onto a cutting board. Cut into bars of desired size with a sharp knife, wiping blade between cuts for clean edges. Serve and enjoy.

# Extra Suggestions:

01 - For richer flavor, combine light and dark brown sugar. Properly browning the butter enhances nutty taste. Pistachios can be substituted with almonds or walnuts.

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