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Browned butter adds an incredible depth to baked goods. Try it in cookies, cakes, and muffins for a delightful twist.
Cut the unsalted butter into tablespoon-sized chunks for even melting. Place the butter chunks in a saucepan over medium heat. As it melts, it will foam due to water evaporation. Stir occasionally.
After the foaming stops (usually in about 5-7 minutes), the butter at the bottom will turn golden brown, emitting a nutty aroma.
Once the butter reaches your desired amber hue, remove it from heat and transfer it to a heat-safe bowl to prevent burning.
If you prefer, strain the browned butter through a fine mesh strainer to remove darkened solids.
Let the browned butter cool slightly before using it. Store any extra in an airtight container in the fridge for up to two weeks.