Description
Indulge in the irresistible fusion of flavors with these Brown Butter Dubai Pistachio Chocolate Chip Cookie Bars. Featuring a rich brown butter base, a creamy pistachio filling, and a luscious chocolate ganache topping, these bars are perfect for every occasion. Ideal for gatherings or quiet nights at home, they boast a unique flavor profile that delights both kids and adults alike. With their stunning presentation and decadent layers, you’ll find it hard to resist reaching for just one more!
Ingredients
Scale
- 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
- 3 cups (300g) kataifi (shredded phyllo dough)
- 1 cup (300g) pistachio cream/butter
- 2 tbsp (28g) salted butter
- 2 cups (475ml) heavy cream
- 1 cup (170g) semi-sweet chocolate chips
- Chopped pistachios, for garnishing
Instructions
- Preheat your oven to 350°F. Grease an 8×8” baking pan with butter, then line it with parchment paper. Set aside.
- Add the salted butter to a saucepan over medium-high heat. Allow it to melt and brown slightly (~5 minutes), stirring frequently. Remove from heat and pour into a large bowl; let cool slightly.
- In a medium bowl, whisk together the all-purpose flour, baking soda, baking powder, and salt. Set aside.
- Once the brown butter has cooled, add both sugars to it and whisk until combined. Next, add the egg and whisk well until lighter in color. Finally, mix in the heavy cream and vanilla until fully incorporated.
- Gently fold the dry ingredients into the wet mixture until just incorporated. Be careful not to overmix.
- Fold in the semi-sweet chocolate chips until evenly distributed throughout the batter.
- Scoop the dough into your prepared baking pan. Spread it out evenly across the bottom. Bake at 350°F for about 22–27 minutes or until lightly golden on top. Remove from oven and let cool while preparing the pistachio filling.
- In a large pan over medium heat, melt 2 tablespoons of salted butter. Add shredded kataifi to toast until golden and crispy while stirring frequently—transfer to a bowl to cool. Once cooled, mix in pistachio cream until well combined.
- Place semi-sweet chocolate chips into a large bowl. Heat heavy cream in a small saucepan until it just begins to boil. Pour hot cream over chocolate chips; let sit for 5 minutes before stirring until smooth.
- Press the pistachio filling evenly over the top of the cooled cookie layer in your pan. Follow this by pouring chocolate ganache over the pistachio layer; spread it out evenly with a spatula. Sprinkle chopped pistachios on top as garnish.
- Refrigerate your assembled cookie bars for at least an hour before cutting them into squares or rectangles to serve.
- Indulge in these delightful Brown Butter Dubai Pistachio Chocolate Chip Cookie Bars!
- Prep Time: 25 minutes
- Cook Time: 27 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Middle Eastern
Nutrition
- Serving Size: 1 bar (45g)
- Calories: 210
- Sugar: 12g
- Sodium: 90mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 35mg
Keywords: Allow brown butter to cool slightly before mixing to avoid cooking the egg. Toasting kataifi adds texture—don’t skip this step! Feel free to experiment with different nuts or types of chocolate for variation.