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Brown Butter Dubai Pistachio Chocolate Chip Cookie Bars Recipe

Brown Butter Dubai Pistachio Chocolate Chip Cookie Bars Recipe
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★★★★★

4.8 from 6 reviews

These Brown Butter Dubai Pistachio Chocolate Chip Cookie Bars combine nutty browned butter, rich chocolate chips, and a unique Middle Eastern twist with crispy kataifi and smooth pistachio cream. Layers of cookie, pistachio filling, and chocolate ganache create a decadent, multi-textured dessert perfect for sharing.

Ingredients

Scale

Cookie Base

  • 9 tbsp (134g) salted butter
  • 1/2 cup (125g) brown sugar, light or dark
  • 1/4 cup (40g) granulated sugar
  • 1 egg, at room temperature
  • 1 tbsp (15g) heavy cream, at room temperature
  • 1 1/2 tsp (8g) vanilla extract
  • 1 1/4 cup + 2 tbsp (190g) all-purpose flour
  • 1/2 tsp (3g) baking soda
  • 1/2 tsp (2g) baking powder
  • 1/4 tsp (1g) salt
  • 3/4 cup (120g) semi-sweet chocolate chips

Pistachio Filling

  • 3 cups (300g) kataifi (shredded phyllo dough)
  • 1 cup (300g) pistachio cream/butter
  • 2 tbsp (28g) salted butter

Chocolate Ganache and Garnish

  • 2 cups (475ml) heavy cream
  • 1 cup (170g) semi-sweet chocolate chips
  • Chopped pistachios, for garnishing

Instructions

  1. Preheat and prepare: Preheat the oven to 350°F (175°C). Grease an 8×8″ baking pan with butter, then line with parchment paper, letting the paper overhang the sides for easy removal later. Set aside.
  2. Brown the butter: In a saucepan over medium-high heat, melt the butter, stirring frequently. Continue cooking until it becomes golden brown and fragrant, about 5 minutes. Remove from heat and immediately pour into a large bowl to cool slightly.
  3. Mix dry ingredients: In a medium bowl, whisk together the flour, baking soda, baking powder, and salt until well combined. Set aside.
  4. Combine sugars and egg: Once the brown butter has cooled but is still warm, whisk in the brown sugar and granulated sugar until smooth. Add the egg and whisk vigorously until the mixture is lighter in color and fully combined.
  5. Add cream and vanilla: Stir in the heavy cream and vanilla extract, whisking until fully incorporated.
  6. Incorporate dry ingredients: Gently fold the dry flour mixture into the wet ingredients until just combined, being careful not to overmix.
  7. Fold in chocolate chips: Add the semi-sweet chocolate chips and fold gently to distribute evenly throughout the dough.
  8. Transfer and bake: Scoop the cookie dough into the prepared baking pan and spread it out evenly with a spatula. Bake in the preheated oven for 22-27 minutes, or until the edges are lightly golden and the center is set. Remove from the oven and let cool while preparing the pistachio filling and ganache.
  9. Prepare pistachio filling: In a large pan over medium heat, melt 2 tablespoons of salted butter. Add the kataifi shredded phyllo dough and toast, stirring frequently, until golden brown and crispy, about 5-7 minutes. Transfer to a bowl and let cool slightly. Once cooled, stir in the pistachio cream until fully combined. Set aside.
  10. Make chocolate ganache: Place the chocolate chips in a large heatproof bowl. In a small saucepan, heat the heavy cream until it just begins to boil. Immediately pour the hot cream over the chocolate chips. Let sit undisturbed for 5 minutes, then stir gently until smooth and glossy.
  11. Assemble layers: Spread the pistachio filling evenly over the cooled cookie base. Pour the chocolate ganache over the pistachio layer and spread it smoothly. Sprinkle chopped pistachios over the top for garnish.
  12. Set and serve: Refrigerate the assembled bars for at least 1 hour to allow the ganache to set firm. Use the parchment overhang to lift the bars out of the pan. Cut into 16 even bars and serve.
  13. Enjoy: Savor these decadent cookie bars with a rich combination of textures and flavors inspired by Dubai and classic pistachio and chocolate pairing.

Notes

  • Ensure the egg and heavy cream are at room temperature for better emulsification.
  • Watch the butter closely when browning to prevent burning; remove from heat as soon as a nutty aroma develops.
  • Kataifi dough can be found in Middle Eastern or Mediterranean grocery stores or the frozen section of specialty markets.
  • Allow the cookie base to cool before layering to prevent melting the pistachio filling and ganache.
  • Store leftovers in an airtight container refrigerated for up to 5 days.
  • For a nut-free version, substitute the pistachio cream with almond or sunflower seed butter and omit chopped pistachios on top.

Nutrition

Keywords: brown butter cookie bars, pistachio chocolate bars, kataifi cookie bars, Middle Eastern dessert, chocolate ganache bars

Find it online: https://dailysimplerecipe.com/brown-butter-dubai-pistachio-chocolate-chip-cookie-bars-recipe/