Brown Butter Dubai Pistachio Chocolate Chip Cookie Bars Recipe
If you’re craving something spectacularly indulgent that weaves together bold flavors, captivating textures, and a touch of Middle Eastern heaven, these Brown Butter Dubai Pistachio Chocolate Chip Cookie Bars are about to blow your mind. Imagine rich, nutty brown butter folded into a chewy cookie base, layered with a pistachio-kataifi filling kissed by fragrant pistachio cream, and crowned with luscious chocolate ganache. Every bite is a surprise: crisp, creamy, chocolatey, and satisfyingly fragrant—bringing you a unique treat that’s far more than just a cookie bar.
Ingredients You’ll Need
It’s magical how just a few staple ingredients can deliver such memorable layers of flavor. Each one plays an essential role—some bring chewiness, others add crunch, and there’s a pinch of pure luxury in every layer. Here’s what you’ll need and why each makes all the difference:
- Salted butter: Browning butter coaxes out a deep, toasty, almost caramel-like flavor base that elevates the whole cookie bar.
- Brown sugar: Delivers moisture, fudgy chew, and a hint of molasses warmth throughout the cookie layer.
- Granulated sugar: Adds sweetness and lends a little crisp edge to the bars.
- Egg: Binds the dough together and lends richness—make sure it’s at room temperature for even mixing.
- Heavy cream (1 tbsp): This splash brings extra tenderness and a lovely melt-in-your-mouth bite.
- Vanilla extract: The aromatic anchor for all these rich flavors—don’t skimp on quality here!
- All-purpose flour: Provides the structure that keeps every glorious layer stacked and sturdy.
- Baking soda & baking powder: These leaveners ensure lift and that ideal soft-centre-meets-crispy-edge texture.
- Salt: Balances sweetness and intensifies the chocolate and pistachio flavors.
- Semi-sweet chocolate chips (in dough): Little pockets of gooey chocolate make this bar a true standout.
- Kataifi (shredded phyllo): The surprise twist! Crunchy, golden, and the ultimate carrier for creamy pistachio filling.
- Pistachio cream/butter: Intensely nutty and vibrantly green, this spreadable pistachio makes the middle layer irresistible.
- Salted butter (for kataifi): Helps brown the kataifi and adds irresistible buttery flavor.
- Heavy cream (for ganache): Makes the ganache dreamy, silky, and rich.
- Semi-sweet chocolate chips (for ganache): The finishing flourish—glossy, decadent, and impossible to resist.
- Chopped pistachios, for garnishing: Adds crunch and a dash of bright color for a truly dramatic finish.
How to Make Brown Butter Dubai Pistachio Chocolate Chip Cookie Bars
Step 1: Prep Your Pan and Gather Ingredients
Preheat your oven to 350F (175C). Grease an 8×8-inch baking pan well—don’t be shy with the butter—then line it with parchment paper for an easy lift after baking. This is the moment to gather everything on the countertop, measure it out, and get excited. Prep now saves you from frantic searching for the pistachio cream later!
Step 2: Brown the Butter
Add your salted butter to a saucepan over medium-high heat and let it melt. Keep stirring! After about 5 minutes, the butter will start to foam and those signature golden brown flecks will appear, infusing it with deep, nutty aromatics. Immediately pour the browned butter into a large mixing bowl and let it cool until just warm—this step is what transforms the flavor of these Brown Butter Dubai Pistachio Chocolate Chip Cookie Bars from good to spectacular.
Step 3: Mix the Dry Ingredients
In a separate bowl, whisk together the flour, baking soda, baking powder, and salt. Mixing them beforehand guarantees even distribution—no mystery lumps or uneven rise!
Step 4: Whisk the Sugars and Egg
Once your brown butter is just warm, whisk in both the brown and granulated sugars until it looks smooth and glossy. Crack in your egg and whisk until the mixture is lighter and a bit creamy—it’ll start to look irresistible!
Step 5: Add Cream and Vanilla
Pour in the tablespoon of heavy cream and vanilla extract, whisking until everything is completely blended. This adds richness, flavor, and softness to your cookie base.
Step 6: Combine Wet and Dry Ingredients
Fold the dry flour mixture into your wet ingredients, just until no streaks remain. Be gentle—overmixing will toughen the bars. The dough will be thick, perfect for supporting all those chocolate chips.
Step 7: Stir in Chocolate Chips
Fold in the chocolate chips, making sure they’re evenly dispersed. Every bite deserves some gooey chocolate bliss!
Step 8: Shape and Bake
Spoon the dough into your prepared pan and smooth out the top with a spatula. Bake at 350F for 22 to 27 minutes, or until lightly golden and just set in the center. Then set aside to cool—let the anticipation build while you move on to layers two and three!
Step 9: Toast the Kataifi and Make the Pistachio Filling
In a large pan, melt the salted butter over medium heat. Add the shredded kataifi and toast, stirring often, until it is golden, crisp, and irresistible—about 5 to 7 minutes. Let it cool completely, then stir in the pistachio cream until you have a luscious, nutty filling.
Step 10: Make the Chocolate Ganache
Put your chocolate chips in a heatproof bowl. Heat the heavy cream in a saucepan until it barely begins to boil. Pour it over the chocolate chips and let it sit for 5 minutes. Then, gently stir until the chocolate and cream unite in a glossy, dreamy ganache (resist the urge to eat it straight from the bowl).
Step 11: Assemble and Chill
With the cookie base cooled slightly, gently spread the pistachio-kataifi mixture evenly over top, pressing it down to form a solid layer. Next, pour the luxurious chocolate ganache over and smooth it out to the very edges. Finish by sprinkling with those chopped pistachios for a pop of color and crunch. Chill in the fridge for at least an hour before slicing into gorgeous bars.
Step 12: Slice and Enjoy
Once set, lift the entire block from the pan using your parchment “handles” and cut into 16 bars. Each square is a study in layers, flavor, and texture—a little slice of Dubai-inspired joy!
How to Serve Brown Butter Dubai Pistachio Chocolate Chip Cookie Bars
Garnishes
A generous sprinkle of chopped pistachios isn’t just beautiful—it adds a welcome crunch and a punch of color. If you want to bring this up another notch, add a dusting of edible gold leaf for a showstopping, dessert-café effect.
Side Dishes
These bars are decadent enough to shine solo, but if you’re hosting, serve them alongside lightly whipped cream or a scoop of vanilla ice cream. The coolness and creaminess highlight the textures of the Brown Butter Dubai Pistachio Chocolate Chip Cookie Bars in the best possible way.
Creative Ways to Present
Layer the bars on a vintage platter for a tea party, cut them into tiny squares for petit fours, or serve with Turkish coffee for a dazzling end to any meal. For special occasions, wrap each bar in wax paper, tie with a golden ribbon, and give as the world’s best edible gift.
Make Ahead and Storage
Storing Leftovers
Transfer leftover cookie bars to an airtight container, separating layers with parchment or wax paper to keep the ganache pristine. They’ll stay fresh and tender for up to 4 days when refrigerated.
Freezing
For longer storage, wrap the bars individually in plastic wrap, then pop into a freezer bag or container. The Brown Butter Dubai Pistachio Chocolate Chip Cookie Bars freeze beautifully for up to 2 months; just thaw overnight in the fridge before serving.
Reheating
If you love a gooey, melty bite, warm individual bars in the microwave for 10-15 seconds. This softens the ganache and returns the cookie base to that perfect fresh-from-the-oven state—absolutely heavenly.
FAQs
Can I use unsalted butter instead of salted?
Absolutely! Just add an extra pinch of salt to ensure you capture that beautiful salty-sweet contrast that makes these Brown Butter Dubai Pistachio Chocolate Chip Cookie Bars so addictive.
Where can I find kataifi or pistachio cream?
Middle Eastern or Mediterranean grocery stores are your best bet for both ingredients. Many specialty shops also carry them, and pistachio cream is often easy to order online.
Do I have to use an egg at room temperature?
Room temperature eggs blend better into the dough, creating a smoother base, but if you’re in a rush, cold works—it just might take a little more effort to combine.
Can I make Brown Butter Dubai Pistachio Chocolate Chip Cookie Bars dairy-free?
You can swap in plant-based butter and cream alternatives, and there are great vegan chocolate chips available. The final result may be slightly different in texture but still delicious.
What’s the best way to cut clean slices?
Run a sharp knife under hot water, dry it, and cut firmly through the bars. Wipe between each cut for those picture-perfect, envy-inducing layers every time.
Final Thoughts
Whether you’re baking for a party, a holiday, or just because you feel like treating yourself, these Brown Butter Dubai Pistachio Chocolate Chip Cookie Bars promise to delight. Don’t be surprised if they become the new tradition in your kitchen—they’re that unforgettable. Go on, give them a try and savor every bite!
Print
Brown Butter Dubai Pistachio Chocolate Chip Cookie Bars Recipe
- Total Time: 1 hour 45 minutes
- Yield: 16 bars 1x
- Diet: Vegetarian
Description
Indulge in the rich, nutty flavors of these Brown Butter Dubai Pistachio Chocolate Chip Cookie Bars. A decadent treat that combines the warmth of brown butter, the crunch of shredded phyllo dough, and the creaminess of pistachio butter, all topped with a luscious chocolate ganache.
Ingredients
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 and Ganache:
- 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 the oven to 350F. Grease and line a baking pan.
- Brown the butter: Melt butter in a saucepan until browned.
- Prepare dry ingredients: Whisk together flour, baking soda, baking powder, and salt.
- Mix wet ingredients: Combine brown butter, sugars, egg, cream, and vanilla.
- Combine wet and dry: Fold in dry ingredients, then chocolate chips.
- Bake: Spread dough in pan and bake for 22-27 minutes.
- Prepare pistachio filling: Toast kataifi with butter, mix with pistachio cream.
- Make ganache: Melt chocolate with hot cream to make ganache.
- Assemble: Layer pistachio filling over cookie base, top with ganache and pistachios.
- Chill: Refrigerate for 1 hour before cutting into bars.
- Serve and enjoy!
Notes
- For a richer flavor, use dark brown sugar.
- Ensure all ingredients are at room temperature for best results.
- Adjust sweetness by using more or less sugar according to your preference.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Dubai
Nutrition
- Serving Size: 1 bar
- Calories: 320
- Sugar: 18g
- Sodium: 150mg
- Fat: 20g
- Saturated Fat: 12g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 45mg
Keywords: Brown Butter, Pistachio, Chocolate Chip, Cookie Bars, Dubai, Dessert
