It’s so good, I almost wish I never learned.
When I go to a restaurant, if there’s a menu item that incorporates “brown butter” (i.e. “brown butter butternut squash ravioli,” or something to that effect), there’s an extremely strong chance I’ll order it. I know I love the taste of brown butter-enhanced foods, but I always kind of assumed brown butter was some fancy chef secret, and that only fancy chef types could concoct something that incorporates it. Until now. Yesterday, I was browsing Pinterest, looking for something to bake (because it was a lazy Sunday, and it was cold and rainy outside, so…of course), and I came across some brown butter cookie recipes. Typically, my thought process would be, “Oh, I don’t know how to do brown butter, that sounds complicated; next!” But for some reason, my curiosity was piqued enough to look up how to make brown butter, and thanks to the kitchn, I discovered it’s ridiculously easy.
So, I made some brown butter—which, by the way, smells SO GOOD—and then used it in my go-to cookie recipe (Thank you, Neslée Toulousé) to see if I could taste a difference. Truthfully, the difference was more noticeable in the dough before I added the dry ingredients (obviously I tasted the dough at every stage of the baking process), but it definitely still upped the overall flavor factor, and now I basically want to use brown butter in every recipe I make…that includes butter. Anyway, yada yada yada, below are the very simple instructions for how to brown butter, and a picture of the cookies (and cookie bars) I made with it. They look exactly the same as cookies made with regular butter, but I needed some more imagery for this post because browning butter is that easy, so just go with me here.
How to Brown Butter:
- Put butter in a light-colored pan (so you can see the color change), over medium heat. Stir the butter or swirl the pan occasionally to make sure it cooks evenly.
- As it’s cooking, the butter may or may not make a strange gurgling noise like mine did (see below Snapchat video, and btw feel free to follow me @emz713); don’t worry about that, but also don’t let it boil over the top of the pan. Keep stirring.
- The butter will gradually start foaming, and the liquid will eventually turn brown. I didn’t notice the changing color of the liquid underneath the foamy surface, so be sure to check regularly, because it doesn’t take very long.
- Once the butter is brown, take it off the stove and pour it into a heat-proof bowl, using a mesh strainer (or cheese cloth) to keep the solids out.