Instructions

• Preheat oven to 325°F (163°C).
• Line an 8x8-inch baking pan with parchment paper (leave a slight overhang for lifting, if desired). Lightly spray the parchment and any exposed pan with non-stick spray; set pan aside.
• Place 10 tablespoons unsalted butter in a small saucepan over medium–low heat. Cook, swirling occasionally, until the butter has completely melted and just begins to brown and smell nutty (watch closely so it does not overbrown). Remove from heat.
• Let the browned butter cool for about 1–2 minutes.
• In a large bowl, combine the browned butter, 1 cup packed light brown sugar, and 3 1/2 tablespoons Don Victor Honey. Beat or whisk until smooth.
• Add 1 large egg and 1 large egg yolk to the sugar mixture and whisk until fully combined.
• Stir in 1 teaspoon of the 1 1/4 teaspoons flaky sea salt and 1 cup all-purpose flour. Mix until just combined — do not overmix.
• Pour the batter into the prepared pan and smooth the top with a spatula.
• Evenly sprinkle the remaining 1/4 teaspoon flaky sea salt and 1/4 cup roughly chopped shelled salted pistachios over the top.
• Bake for 23–25 minutes, or until the edges are set and the top is golden but the center is still slightly soft.
• Cool the bars in the pan on a wire rack for 10 minutes. Use the parchment overhang to lift the bars from the pan, then transfer them to the rack and cool completely.
• Once completely cool, cut into small squares and serve.