Can I skip the kataifi?

Yes. Substitute crushed phyllo, cornflakes, or toasted coconut for crunch.

Can I use unsalted butter?

Absolutely — add ¼ tsp salt to the dough if you do.

What if I don’t have pistachio cream?

Blend pistachios with a little neutral oil, or thin almond butter with a touch of sugar and a pinch of cardamom.

Are these like the “Brown Butter Dubai Chocolate Chip Cookie” bars I’ve seen?

They’re inspired by that vibe — think of this as a hybrid riff on a Brown Butter Dubai Chocolate Chip Cookie concept with added Middle Eastern texture.

Brown Butter Pistachio Chocolate Chip Cookie Bars — Pistachio Brown Butter Magic

Description

Decadent, nutty, and a little crunchy — these cookie bars layer browned-butter cookie dough with a pistachio-kataifi filling and melty chocolate chips. They look fancy but bake up easily.

Ingredients

Scale

1 cup salted butter
1 cup brown sugar
½ cup granulated sugar
1 large egg
¼ cup heavy cream
1 tsp vanilla extract
2 cups all-purpose flour
1 tsp baking soda
1 tsp baking powder
½ tsp salt
1 cup semi-sweet chocolate chips
1 cup kataifi (shredded phyllo dough)
½ cup pistachio cream or pistachio butter
Chopped pistachios (optional, for topping)

Instructions

Preheat the oven to 350°F (175°C). Line a 9×9 (or similar) baking pan with parchment so the bars lift out easily.
Brown the butter: melt the butter in a small saucepan over medium heat. Swirl the pan and cook until the butter turns a deep golden color and gives off a toasty, nutty aroma. Remove from heat and let it cool for a few minutes. Don’t walk away — butter can go from brown to burnt fast.
In a large bowl, beat the brown sugar and granulated sugar with the cooled brown butter until smooth. Stir in the egg, then whisk in the heavy cream and vanilla until the mixture looks creamy.
In a separate bowl, whisk together the flour, baking soda, baking powder, and salt. Gradually fold the dry mix into the wet mixture until just combined.
Fold in about half of the chocolate chips so the dough has pockets of melty chocolate throughout.
Press roughly half of the dough evenly into the bottom of the prepared pan, creating a compact base. Wet your fingers slightly if the dough sticks.
In a skillet, toast the kataifi with a little extra butter (or a splash of oil) over medium heat until it turns golden and crisp. Transfer the toasted kataifi to a bowl and stir in the pistachio cream until well combined. Spread this pistachio-kataifi layer evenly over the cookie base.
Crumble or dollop the remaining cookie dough over the pistachio layer and press gently to form a top crust. Sprinkle the remaining chocolate chips on top and press them in lightly.
Bake 25–30 minutes, until the top turns golden and a toothpick inserted near the center comes out with a few moist crumbs (not wet batter).
Cool the pan completely on a wire rack before cutting into squares so the layers set. Garnish with chopped pistachios if you like.

Notes

No kataifi? Substitute crushed phyllo, toasted nuts, or even cornflakes for crunch.
Prefer unsalted butter? Use that and add ¼ tsp salt to the dough.
For a gluten-free version, try a 1:1 GF flour blend.
These freeze well: wrap individual bars and freeze up to 3 months. Thaw at room temperature and warm briefly for that fresh-from-the-oven feel.