If you’ve never made brown butter, you are going to be surprised how easy it is to do! Only 5 steps and it can transform any baked good!
Butter is great. Browned Butter is what all butter hopes to becomes. Browned butter is where it’s at, folks.
One of my favorite recipes on this blog, is these M&M Browned Butter blondies. I mean sure a chewy brown sugar blondie chock full of M&M’s is already pretty friggin’ good. Add in browned butter, and it’s pretty friggin’ good x 1,000,000. No lies.
Adding browned butter to something brings in this extra caramely nutty wonderfulness. If you’re afraid of making browned butter, please don’t be.
Ok first let’s talk about what browned butter is.
What is Browned Butter?
Or brown butter as it’s also called. Browned butter is when butter is melted and the butter milk solids caramelize (hence the brown color). Browned butter can burn rather quickly though. Brown butter is brown right before it burns. So keep a close eye on it!
Let’s take away any fear you might have and make some browned butter. You know so we can add some brown sugar and M&M’s to it, throw on some sweats, and curl up on the couch and binge watch Netflix all day.
So let’s round up our necessary tools. All you need is a spatula and a saucepan. Oh and some butter. That’s pretty important too.
How To Brown Butter in 5 Easy Steps
STEP 1: MELT YOUR BUTTER.
Yes it’s that simple, friends. In a saucepan on medium-low heat, melt your butter. Be sure to stir your butter as it melts, to ensure it melts evenly.
STEP 2: COOK OFF THE WATER.
Butter is mostly water, and browning your butter means you are actually browning the proteins. During this step, the butter can splatter due to all that water evaporating, so either stir carefully or you can also use a splatter screen.
STEP 3: THE BUTTER WILL BEGIN TO FOAM.
This isn’t really a “step” perse- since it doesn’t really involve you doing anything except stirring and keeping a close eye on the butter so it doesn’t burn. The butter will begin to foam about 5 minutes after you started this whole process.
STEP 4: CHECK THE COLOR.
The butter will begin to turn brown, but sometimes the foam makes that hard to see. So clear the foam way and check the color. If it’s a golden brown, caramel color you’re good to go.
STEP 5: TAKE IT OFF THE HEAT.
The butter can continue to cook while in the pan so it’s best to move it to a heatproof bowl. You’ll notice these dark brown solid bits- that’s the milk proteins- not the actual butter itself. Don’t worry they are supposed to be there. Simply scoop off the butter and there you go! Brown butter!
Now you can use the browned butter right away. Just be careful if you are adding it to a mixture with raw eggs, then allow it cool enough so it doesn’t scramble your eggs.
How To Store Browned Butter
You can also let it cool and store in the fridge in a container with a tight-fitting lid. The butter will of course re-solidify it It will keep for up to one to two weeks. You can even freeze it in icecube trays.
You can replace the butter in any recipe with browned butter! So give it a try and give your cookies and blondies a whole new level of flavor.
If you found this helpful, let me know and leave me a comment! And would you do me a favor and share this on Pinterest? Thank you so much!
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