Description
These decadent Brown Butter Dubai Pistachio Chocolate Chip Cookie Bars combine the rich, nutty flavor of brown butter with the crunchy sweetness of kataifi pastry and creamy pistachio butter, layered between classic chocolate chip cookie dough. Perfectly baked to a golden finish, these bars offer a unique and indulgent dessert experience inspired by Middle Eastern flavors.
Ingredients
Scale
Cookie Dough
- 1 cup Salted Butter
- 1 cup Brown Sugar
- 1/2 cup Granulated Sugar
- 1 Large Egg
- 1/4 cup Heavy Cream
- 1 tsp Vanilla Extract
- 2 cups All-purpose Flour
- 1 tsp Baking Soda
- 1 tsp Baking Powder
- 1/2 tsp Salt
- 1 cup Semi-sweet Chocolate Chips
Filling and Topping
- 1 cup Kataifi (Shredded Phyllo Dough)
- 1/2 cup Pistachio Cream/Butter
- Chopped Pistachios (Optional, for garnishing)
Instructions
- Preheat oven and prepare pan: Preheat your oven to 350°F (175°C) and line a baking pan with parchment paper to ensure easy removal and clean-up.
- Brown the butter: Melt the butter in a saucepan over medium heat, stirring occasionally. Continue cooking until the butter turns a golden brown color and emits a nutty aroma. Remove from heat and let it cool slightly before use.
- Mix sugars and butter: In a large mixing bowl, combine the brown sugar, granulated sugar, and the cooled browned butter. Stir until the mixture is well blended and smooth.
- Add wet ingredients: Incorporate the egg, heavy cream, and vanilla extract into the sugar and butter mixture. Mix thoroughly until the batter is smooth and uniform in texture.
- Combine dry ingredients: In a separate bowl, whisk together the all-purpose flour, baking soda, baking powder, and salt. Gradually add these dry ingredients to the wet mixture, stirring gently until just combined to avoid overmixing.
- Fold in chocolate chips: Add the semi-sweet chocolate chips to the dough and fold them in evenly, distributing throughout the batter.
- Press base layer: Press half of the cookie dough evenly into the bottom of the prepared baking pan to form the base layer.
- Prepare kataifi filling: In a separate frying pan, toast the kataifi shredded phyllo dough with a small amount of butter until it turns golden brown and crispy. Remove from heat and mix with the pistachio cream or butter to create a flavorful filling. Spread this pistachio-kataifi mixture evenly over the cookie dough base.
- Top with remaining dough: Spread the remaining cookie dough evenly over the pistachio-kataifi layer, covering it completely.
- Bake and cool: Bake in the preheated oven for 25 to 30 minutes or until the top is golden brown and a toothpick inserted in the center comes out clean. Allow the bars to cool fully in the pan before slicing. Garnish with chopped pistachios if desired before serving.
Notes
- Allow the brown butter to cool slightly to prevent cooking the egg when added to the wet ingredients.
- Use parchment paper to line your baking pan for easy removal of the bars.
- Toast the kataifi gently to avoid burning and to enhance its crisp texture.
- Pistachio cream or butter can be substituted with Nutella or almond butter for a different flavor twist.
- Store the bars in an airtight container at room temperature for up to 4 days or refrigerate for extended freshness.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Middle Eastern Fusion
Nutrition
- Serving Size: 1 bar (approx. 75g)
- Calories: 320
- Sugar: 19g
- Sodium: 140mg
- Fat: 18g
- Saturated Fat: 8g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 50mg
Keywords: brown butter, pistachio chocolate chip bars, kataifi dessert, Middle Eastern cookie bars, chocolate chip cookie bars, pistachio cream dessert
