Easy Brown Butter Recipe

5 from 2 votes

Deliciously toasty, nutty, and sweet brown butter made in 5 minutes! Use it in cookies, brownies, or even savory applications like pasta sauces or dressings.

Cook Time5

Total Time5

Course: Dessert

Cuisine: American

Servings: batch

Calories: 815kcal

Author: Bianca Fernandez

Equipment

light-colored pan, I used stainless steel
silicone spatula or wooden spatula
heatproof bowl

Ingredients

8 tablespoons butter cut into tablespoons

US Customary - Metric

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Instructions

Make sure you have your heatproof bowl ready! Browning butter can go from 0 to 100 reaaally quickly, aka it's easy to burn it if you keep your eyes off of it.
So, have the bowl handy so you can transfer the finished brown butter to it ASAP.
Add all of the sliced butter into your pan over a stovetop. Turn the heat to medium and stir frequently with your silicone spatula.
First, the butter will melt, then it will start to foam. Soon, the bubbles will subside and brown bits will start to form at the bottom of the pan. Keep stirring, often scraping the bottom, until the butter is deep golden brown and there are a bunch of brown specks. It should smell nutty, toasty, and sweet.
Immediately transfer the brown butter to your heatproof bowl. This prevents the butter from continuing to cook in the pan and burn.
Depending on the recipe you are using the brown butter for, you can use it immediately, let it cool, or refrigerate/freeze for later use.

Notes

You can double or triple this recipe if your pan has enough space! I actually like to make a double or triple batch and freeze leftovers, since I use brown butter so often.

Storing: Let browned butter cool to room temperature. Cover with plastic wrap or transfer to airtight container. Refrigerate for up to 2 weeks or freeze for up to 3 months! If frozen, let thaw at room temperature for 1-2 hours or in the fridge overnight. Alternatively, break into chunks and heat it in the microwave, stirring every 15-30 seconds.

Nutrition