Take your baked goods and sweet recipes to the next level with a single ingredient – butter. Brown butter instantly enhances the quality of any recipe. One simple, 5-minute cooking process can completely transform any recipe from delicious to absolutely delightful with bakery-quality depth of flavor.
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I’ll admit, making browned butter sounds a little intimidating. Luckily, it’s an easy process and worth the extra step.
Best of all, the extra step is only 5 minutes of your time with very minimal work.
I’ve been working on developing and testing a few gluten free dessert recipes with browned butter as a main ingredient. I’ll be sharing Brown Butter Banana Cake and a Butterscotch Cake in the future – so make sure you get my free Newsletter so you know when they’re ready!
In the meantime, you can make a batch of Gluten Free Double Peanut Butter Chocolate Chip Cookies with brown butter. They’re absolutely packed with flavor in every bite.
How to Brown Butter (Visual Instructions)
Follow this quick 5-minute process to make brown butter. Be sure to read the tips below for this foolproof French culinary technique.
Tips for Making Brown Butter
- Use a light colored pan. It makes it easy to see the butter as it starts to brown. It’s a lot more difficult to see the browned bits in a black-bottomed pan.
- Use “Good Butter”, as Ina Garten would say. Butter with 82% butter fat or higher will produce more brown bits, which means your brown butter will have a deeper, nuttier flavor. Look for European Style Butter, which typically has a butter fat percentage of 82-88% depending on the brand.
- Don’t walk away. This is one of those recipes that you truly have to babysit so you don’t end up with burned butter. Trust me, I’ve made this mistake more than I care to admit. It can go from brown to burnt in less than 10 seconds.
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How to Make Brown Butter with 1 Ingredient
Ingredients
- 1/2 cup European Style Butter, cubed (see notes)
Instructions
- Add the butter to a light-colored pan or skillet.
- Heat on medium-low heat, stirring almost constantly.
- The butter will sizzle and become foamy, which is normal.
- When ready, the butter will become golden brown (amber) with brown flecks (the toasted milk solids and flavor) sinking to the bottom of the pot.
- Immediately pour the butter into a heat-proof (glass) bowl to prevent it from cooking further and burning. Be sure to scrape out all the brown bits from the pan.
Notes
- European-style butter has a higher butterfat percentage than American-style butter. You can use either, but butter with 82% or higher butterfat will have more flavor.
- This recipe can easily be scaled to the amount you need for a specific recipe.
- Allow to cool slightly before using.
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Nutrition Information
Disclaimers
As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.
Nutrition Facts are estimated and aren’t always accurate. Please consult a doctor or nutritionist if you have special dietary needs.
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