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Brown Butter Dubai Pistachio Chocolate Chip Cookie Bars

Brown Butter Dubai Pistachio Chocolate Chip Cookie Bars Delight

Indulge in these Brown Butter Dubai Pistachio Chocolate Chip Cookie Bars, a perfect blend of rich flavors and a unique texture.
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Prep Time 15 minutes
Cook Time 30 minutes
Cooling Time 30 minutes
Total Time 1 hour 15 minutes
Servings: 9 bars
Course: Cookies, Bars & Brownies
Cuisine: Middle Eastern
Calories: 280
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cookie Base
  • 9 tbsp Salted Butter for a rich, nutty flavor when browned
  • 1/2 cup Brown Sugar adds moisture and a deeper sweetness
  • 1/4 cup Granulated Sugar balances sweetness for a chewy texture
  • 1 Egg acts as a binder for structure
  • 1 tbsp Heavy Cream for added richness
  • 1 1/2 tsp Vanilla Extract enhancing the flavors beautifully
  • 1 1/4 cup All-Purpose Flour opt for gluten-free flour for a safe alternative
  • 1/2 tsp Baking Soda aids in leavening for perfect rise
  • 1/2 tsp Baking Powder helps the bars lift slightly
  • 1/4 tsp Salt enhances the overall delicious flavor
For the Add-ins
  • 3/4 cup Semi-Sweet Chocolate Chips for melty sweetness
  • 3 cups Kataifi adds a unique crunch
  • 1 cup Pistachio Cream for that rich, nutty undertone
For the Ganache
  • 2 cups Heavy Cream creates a decadent chocolate layer
  • 1 cup Semi-Sweet Chocolate Chips for a luscious ganache
For Garnish
  • Chopped Pistachios use as a sprinkle on top for added color and crunch

Equipment

  • Oven
  • 9×9-inch Baking Pan
  • Parchment Paper
  • medium saucepan
  • large mixing bowl
  • Separate Bowl
  • spatula

Method
 

Step‑by‑Step Instructions
  1. Preheat your oven to 350°F (175°C) and line a 9×9-inch baking pan with parchment paper.
  2. In a medium saucepan, melt 9 tablespoons of salted butter over medium heat until it turns golden brown.
  3. In a large mixing bowl, combine brown butter, brown sugar, and granulated sugar; whisk until smooth.
  4. Stir in egg, heavy cream, and vanilla extract into the butter-sugar mixture until well incorporated.
  5. In a separate bowl, mix flour, baking soda, baking powder, and salt; gradually add to wet ingredients.
  6. Gently fold in chocolate chips until evenly distributed throughout the batter.
  7. Toast kataifi in a separate pan until golden brown, then combine with pistachio cream.
  8. Press half of the cookie dough into the prepared baking pan, layer with kataifi, and dollop remaining dough on top.
  9. Bake for 25-30 minutes until golden; check for doneness with a toothpick.
  10. Cool completely in the pan for about 30 minutes before slicing.

Nutrition

Serving: 1barCalories: 280kcalCarbohydrates: 32gProtein: 3gFat: 15gSaturated Fat: 8gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 30mgSodium: 150mgPotassium: 90mgFiber: 1gSugar: 18gVitamin A: 200IUCalcium: 30mgIron: 1mg

Notes

Store in an airtight container for up to 5 days at room temperature, or refrigerate for up to 2 weeks.

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