Brown Butter Dubai Pistachio Cookie Bars Recipe

Introduction

Brown Butter Dubai Pistachio is a rich, decadent treat that combines nutty browned butter with the unique texture of kataifi and the crunch of pistachios. This layered cookie bar offers a delightful blend of flavors and textures, perfect for special occasions or indulgent everyday snacking.

Ingredients

• 1 cup Salted Butter
• 1 cup Brown Sugar
• 1/2 cup Granulated Sugar
• 1 Large Egg
• 1/4 cup Heavy Cream
• 1 tsp Vanilla Extract
• 2 cups All-purpose Flour
• 1 tsp Baking Soda
• 1 tsp Baking Powder
• 1/2 tsp Salt
• 1 cup Semi-sweet Chocolate Chips
• 1 cup Kataifi (Shredded Phyllo Dough)
• 1/2 cup Pistachio Cream or Butter
• Chopped Pistachios (Optional, for garnishing)

Instructions

1. Step 1: Preheat your oven to 350°F (175°C) and line a baking pan with parchment paper.
2. Step 2: In a saucepan, melt the salted butter over medium heat, stirring frequently, until it turns golden brown and develops a nutty aroma. Remove from heat and let it cool slightly.
3. Step 3: In a mixing bowl, combine the brown sugar, granulated sugar, and the cooled brown butter. Stir together until well mixed.
4. Step 4: Add the egg, heavy cream, and vanilla extract to the sugar mixture, stirring until the batter is smooth and combined.
5. Step 5: In a separate bowl, whisk together the all-purpose flour, baking soda, baking powder, and salt. Gradually add this dry mixture to the wet ingredients, mixing gently until just incorporated.
6. Step 6: Fold in the semi-sweet chocolate chips evenly throughout the dough.
7. Step 7: Press half of the cookie dough firmly into the bottom of the prepared baking pan to form an even base layer.
8. Step 8: In a clean pan, toast the kataifi with a small amount of butter over medium heat until golden and crisp. Remove from heat, then mix in the pistachio cream or butter until combined. Spread this pistachio kataifi mixture evenly over the cookie base layer.
9. Step 9: Spread the remaining cookie dough evenly over the pistachio layer, gently pressing to cover it completely.
10. Step 10: Bake the assembled bars for 25-30 minutes, or until the top is golden brown. Allow to cool completely in the pan before slicing into squares. Optionally, garnish with chopped pistachios before serving.

Tips & Variations

• For an extra nutty flavor, toast the chopped pistachios before garnishing.
• If you prefer a vegan version, substitute the butter with a plant-based alternative and use flax eggs instead of regular eggs.
• Try adding a pinch of cinnamon or cardamom to the dough for a warm spice twist.
• Kataifi can be found in Middle Eastern grocery stores; if unavailable, finely shredded phyllo dough works as a substitute.

Storage

Store the cooled cookie bars in an airtight container at room temperature for up to 4 days. For longer storage, refrigerate for up to one week or freeze for up to 3 months. Reheat gently at room temperature before serving to restore softness.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this recipe without kataifi?

Yes, if you can’t find kataifi, finely shredded phyllo dough is a good substitute. Toast it carefully to achieve a similar texture and flavor.

Is it possible to use unsalted butter instead of salted?

Absolutely. If using unsalted butter, add an extra 1/4 teaspoon of salt to the dry ingredients to maintain the right balance of flavor.

Brown Butter Dubai Pistachio Cookie Bars Recipe

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4.5 from 69 reviews

Indulge in the rich and nutty flavors of Brown Butter Dubai Pistachio, a delightful layered cookie bar featuring browned butter, a luscious pistachio cream layer, and a crunchy kataifi topping. This recipe combines aromatic browned butter, smooth pistachio cream, semi-sweet chocolate chips, and the unique texture of shredded phyllo dough to create an irresistible treat perfect for any occasion.

• Author: Logan
• Prep Time: 20 minutes
• Cook Time: 30 minutes
• Total Time: 50 minutes
• Yield: 16 servings 1x
• Category: Baking
• Method: Baking
• Cuisine: Middle Eastern

Ingredients

Scale 1x2x3x

Wet Ingredients

• 1 cup Salted Butter
• 1 cup Brown Sugar
• 1/2 cup Granulated Sugar
• 1 Large Egg
• 1/4 cup Heavy Cream
• 1 tsp Vanilla Extract

Dry Ingredients

• 2 cups All-purpose Flour
• 1 tsp Baking Soda
• 1 tsp Baking Powder
• 1/2 tsp Salt

Add-ins and Toppings

• 1 cup Semi-sweet Chocolate Chips
• 1 cup Kataifi (Shredded Phyllo Dough)
• 1/2 cup Pistachio Cream/Butter
• Chopped Pistachios (Optional, for garnishing)

Instructions

1. Preheat Oven: Preheat your oven to 350°F (175°C) and line a baking pan with parchment paper to ensure the baked goods do not stick and are easy to remove.
2. Brown the Butter: Melt the salted butter over medium heat in a saucepan, cooking it until it turns golden brown and emits a nutty aroma. This process enhances the flavor of the butter. Set aside to cool slightly.
3. Combine Sugars and Butter: In a mixing bowl, mix together the brown sugar, granulated sugar, and the cooled browned butter until well combined and smooth.
4. Add Wet Ingredients: Stir in the egg, heavy cream, and vanilla extract into the sugar and butter mixture until the batter is smooth and homogeneous.
5. Mix Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking soda, baking powder, and salt to evenly distribute the leavening agents and salt.
6. Combine Wet and Dry: Gradually add the dry ingredients to the wet mixture, mixing gently until just combined to avoid overworking the dough.
7. Fold in Chocolate Chips: Incorporate the semi-sweet chocolate chips by folding them into the dough evenly for bursts of chocolate in every bite.
8. Form Base Layer: Press half of the cookie dough firmly into the bottom of the prepared baking pan, creating an even layer as the base of your dessert.
9. Prepare the Pistachio Layer: In a separate pan, toast the kataifi (shredded phyllo dough) with a small amount of butter over medium heat until it is golden brown and crispy. Mix this toasted kataifi with the pistachio cream or butter to form a flavorful layer. Spread this mixture evenly over the cookie dough base.
10. Add Top Layer: Spread the remaining cookie dough evenly over the pistachio-kataifi layer, smoothing the surface for uniform baking.
11. Bake: Place the pan in the oven and bake at 350°F (175°C) for 25-30 minutes or until the top is golden brown. Once baked, allow the dessert to cool completely before slicing into bars for serving.

Notes

• Ensure the browned butter is cooled slightly before mixing with sugars to avoid cooking the egg prematurely.
• Press the cookie dough firmly into the pan to create a solid, even base layer for the pistachio topping.
• Toasting kataifi adds crunch and flavor; watch carefully to avoid burning.
• Chopped pistachios on top add a decorative finish and extra texture but are optional.
• Allowing the bars to cool fully before slicing ensures clean cuts and better texture.

Keywords: brown butter, Dubai pistachio, kataifi, pistachio cream, baked cookie bars, Middle Eastern dessert, chocolate chip bars