Description
Brown Butter Dubai Pistachio Chocolate Chip Cookie Bars are a delicious twist on traditional cookie bars, featuring rich brown butter, creamy pistachio filling, and decadent chocolate ganache.
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 the oven to 350F. Grease an 8×8” baking pan with butter, then line with parchment paper. Set aside.
- Add the butter to a saucepan over medium-high heat. Allow to melt and slightly brown (~5 minutes), stirring frequently. Remove from the heat and pour into a large bowl. Allow it to cool slightly.
- In a medium bowl, whisk together the flour, baking soda, baking powder, and salt. Set aside.
- Once the brown butter has cooled, add both sugars and whisk to combine. Then, add the egg and whisk until well combined and lighter in color.
- Add in the heavy cream and vanilla. Whisk until well combined.
- Add the dry ingredients to the wet and gently fold until fully incorporated.
- Fold in the chocolate chips until evenly dispersed.
- Scoop the dough into the prepared baking pan and spread out the top.
- Bake at 350F for 22-27 minutes, until lightly golden. Remove from the oven and cool.
- In a large pan over medium heat, melt the 2 tbsp of butter and add the shredded kataifi. Toast until golden and crispy, stirring frequently. Transfer to a bowl and let cool. Mix in the pistachio cream until well combined. Set aside.
- Place chocolate chips in a large bowl. Heat the heavy cream until it just begins to boil, then pour over the chocolate chips. Let sit for 5 minutes, then stir until smooth.
- Press the pistachio filling over the cookie layer, then pour the chocolate ganache over the pistachio layer, spreading it evenly. Sprinkle with chopped pistachios.
- Chill the cookie bars in the fridge for at least 1 hour before cutting into 16 bars and serving.
Notes
- Make sure to use room temperature ingredients for better mixing.
- Adjust the baking time based on your oven’s performance.
- Store any leftovers in an airtight container in the refrigerator.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Middle Eastern
Nutrition
- Serving Size: 1 bar
- Calories: 250
- Sugar: 15g
- Sodium: 100mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 45mg