Brown Butter Dubai Pistachio Chocolate Chip Cookie Bars Recipe

Introduction

These Brown Butter Dubai Pistachio Chocolate Chip Cookie Bars bring together rich brown butter, crunchy shredded phyllo, and creamy pistachio filling for a truly unique dessert. Topped with chocolate ganache and chopped pistachios, they offer layers of flavor and texture that are irresistible.

Ingredients

• 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
• 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

1. Step 1: Preheat the oven to 350°F (175°C). Grease an 8×8” baking pan with butter, then line it with parchment paper. Set aside.
2. Step 2: In a saucepan over medium-high heat, melt the 9 tbsp butter and cook until it browns slightly, about 5 minutes. Remove from heat and pour into a large bowl to cool slightly.
3. Step 3: In a medium bowl, whisk together the flour, baking soda, and baking powder. Set aside.
4. Step 4: Once the brown butter has cooled, whisk in both sugars until combined. Add the egg and whisk well until the mixture lightens in color.
5. Step 5: Add the heavy cream and vanilla extract to the bowl and whisk until fully combined.
6. Step 6: Gently fold the dry ingredients into the wet ingredients until fully incorporated.
7. Step 7: Fold in the semi-sweet chocolate chips evenly throughout the dough.
8. Step 8: Scoop the dough into the prepared baking pan and spread it evenly across the surface.
9. Step 9: Bake for 22–27 minutes, until the edges are lightly golden. Remove from the oven and let cool while preparing the pistachio filling and ganache.
10. Step 10: In a large pan over medium heat, melt the 2 tbsp butter and add the kataifi. Toast, stirring frequently, until golden and crispy. Transfer to a bowl to cool.
11. Step 11: Once cooled, mix the kataifi with the pistachio cream until well combined. Set aside.
12. Step 12: Place the chocolate chips for the ganache in a large bowl. Heat the 2 cups heavy cream in a small saucepan until just boiling, then pour over the chocolate chips. Let sit for 5 minutes, then stir until smooth.
13. Step 13: Press the pistachio filling evenly over the cooled cookie base. Pour the chocolate ganache on top, spreading evenly. Sprinkle with chopped pistachios.
14. Step 14: Refrigerate for at least 1 hour to set. Cut into 16 bars and serve.
15. Step 15: Enjoy your luscious Brown Butter Dubai Pistachio Chocolate Chip Cookie Bars!

Tips & Variations

• Use fresh brown butter for the best nutty flavor—watch closely to avoid burning it.
• Substitute dark chocolate chips for a richer ganache variation.
• Make sure the kataifi is well toasted for a crisp texture that contrasts nicely with the creamy filling.
• For a dairy-free option, replace butter with coconut oil and use a non-dairy cream alternative.

Storage

Store these cookie bars in an airtight container in the refrigerator for up to 5 days. Reheat slightly at room temperature before serving to soften the ganache slightly, or enjoy them chilled for a firmer texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular phyllo dough instead of kataifi?

Kataifi is shredded phyllo and provides a unique texture and crunch. Regular phyllo sheets won’t replicate this texture as well, so it’s best to use kataifi if possible.

Can I make the pistachio cream from scratch?

Yes, you can blend shelled pistachios with a bit of oil and sugar to make a homemade pistachio cream. Store-bought pistachio butter is a convenient and tasty alternative.

Brown Butter Dubai Pistachio Chocolate Chip Cookie Bars Recipe

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★★★★★

4.6 from 90 reviews

• Author: Aiden
• Total Time: 1 hour 50 minutes
• Yield: 16 bars 1x

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Description

Indulge in the decadent Brown Butter Dubai Pistachio Chocolate Chip Cookie Bars featuring a rich brown butter cookie base topped with a crunchy, nutty pistachio kataifi layer and a glossy chocolate ganache, finished with chopped pistachios for added texture and flavor.

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Ingredients

Scale 1x2x3x

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
• 1 1/4 cup + 2 tbsp (190g) all-purpose flour
• 1 1/2 tsp (8g) vanilla extract
• 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 Kataifi Filling

• 3 cups (300g) kataifi (shredded phyllo dough)
• 1 cup (300g) pistachio cream/butter
• 2 tbsp (28g) salted butter

Chocolate Ganache

• 2 cups (475ml) heavy cream
• 1 cup (170g) semi-sweet chocolate chips
• Chopped pistachios, for garnishing

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Instructions

1. Preheat and prepare pan: Preheat the oven to 350°F. Grease an 8×8” baking pan with butter, then line it with parchment paper. Set aside.
2. Brown the butter: Melt the 9 tablespoons of butter in a saucepan over medium-high heat. Cook for about 5 minutes until it slightly browns and develops a nutty aroma. Remove from heat and pour immediately into a large bowl to cool slightly.
3. Mix dry ingredients: In a medium bowl, whisk together the flour, baking soda, and baking powder. Set aside.
4. Combine sugars and eggs: Once butter has cooled slightly, whisk in the brown and granulated sugars until smooth. Add the egg and whisk vigorously until the mixture is lighter in color and fully combined.
5. Add cream and vanilla: Stir in the heavy cream and vanilla extract until well incorporated.
6. Incorporate dry ingredients: Gently fold the flour mixture into the wet ingredients until fully combined without overmixing.
7. Add chocolate chips: Fold in the semi-sweet chocolate chips until evenly distributed throughout the dough.
8. Fill pan and bake: Transfer the cookie dough into the prepared pan and spread evenly. Bake in the preheated oven for 22-27 minutes until the top is lightly golden.
9. Toast kataifi: While cookie bakes, melt 2 tablespoons of butter in a large pan over medium heat. Add shredded kataifi and toast, stirring frequently, until golden and crispy. Remove from heat and let cool in a bowl.
10. Prepare pistachio filling: Once kataifi is cool, mix in pistachio cream/butter until the mixture is well combined. Set aside.
11. Make chocolate ganache: Place chocolate chips in a large bowl. Heat heavy cream in a saucepan until it just begins boiling. Pour hot cream over chocolate chips and let sit for 5 minutes. Stir gently until smooth and glossy.
12. Assemble layers: Press the pistachio filling evenly over the cooled cookie base. Pour the chocolate ganache over the pistachio layer, spreading it evenly with a spatula.
13. Garnish and chill: Sprinkle chopped pistachios over the ganache layer. Refrigerate the bars for at least 1 hour to set completely.
14. Serve: Cut into 16 bars and enjoy this rich and textured treat.

Notes

• Ensure the egg is at room temperature for better incorporation.
• Brown butter carefully; remove from heat as soon as you see light brown specks and smell a nutty aroma to avoid burning.
• Kataifi can be found in Middle Eastern or specialty grocery stores; handle gently to prevent breaking the strands.
• The bars must chill thoroughly to allow the ganache and filling to set properly for clean slicing.
• Store leftover bars in an airtight container in the refrigerator for up to 4 days.

• Prep Time: 20 minutes
• Cook Time: 30 minutes
• Category: Dessert
• Method: Baking
• Cuisine: Middle Eastern fusion

Keywords: brown butter cookies, pistachio dessert, chocolate chip cookie bars, kataifi, chocolate ganache, Middle Eastern sweet, pistachio cream