An Ode to Brown Butter
O brown butter, brown butter, wherefore art thou brown butter?
We are in love with the toasty richness of brown butter and on a mission to get more home cooks feeling comfortable with making and using it in recipes. Why? We think the better question is - why not?
If you haven't had the pleasure of knowing brown butter yet, please allow this to be your official introduction. Brown butter is butter cooked on the stovetop until some of the water evaporates and the milk solids begin to brown and toast. While it’s easy to make, it’s also easy to burn if not keeping close watch on the quick process.
While brown butter typically evokes thoughts of fall recipes, it is more versatile than one might assume. The nutty taste can take spring, summer and winter flavors to the next level by adding a richness and complexity to the taste profile. It’s especially delightful when used in baked goods. In fact, brown butter can be substituted into almost any baking recipe that calls for butter.
First, let’s learn how to make it:
- Cut a stick of Organic Majestic Butter into cubes.
- Place the cubes in a saucepan or skillet over high heat.
- As it heats in the pan, the butter will start to bubble. The water is evaporating to leave the milk solids.
- You’ll want to continuously swirl the pan to help distribute the heat evenly and prevent burning.
- Once the bubbling subsides, you’ll see the butter turning brown (or flecks of brown at the bottom). Turn off the heat. It will continue to brown with the residual heat from the pan.
Once you’ve successfully made brown butter, substituting brown butter into baked goods is quite easy. When you are adapting a recipe to use brown butter, there are a few important steps to remember:
- The brown butter needs to be in the form that it states in the original recipe. If the recipe calls for melted butter, allow the brown butter to cool slightly and it’s ready to use! For recipes that use softened or cold butter, let the brown butter sit or chill until it returns to a solid form before adding it in. Be sure to read the recipe ahead of time and allow extra time if it needs to be solid.
- As butter browns, it loses water which can affect the outcome of a recipe. When using brown butter for baking, brown a little extra butter (about 1 tbsp per one stick) to ensure the end product has enough moisture and isn’t too dry.
And without further ado, may we present to you a scrumptious chocolate chip cookie recipe with brown butter:
2 1/4 cups all-purpose flour
1 tsp baking soda
1 tsp salt
2 sticks (1 cup) + 2 Tbsp unsalted Organic Majestic Butter, browned and softened
3/4 cup granulated sugar
3/4 cup packed brown sugar
1 tsp vanilla extract
2 large eggs
2 cups (12 oz. pkg.) chocolate chunks or chips
- Using the instructions above, make the brown butter and allow it to chill slightly in the refrigerator until soft in texture.
- Preheat oven to 375º F. Line a baking sheet with parchment paper.
- In a small bowl, whisk together flour, baking soda and salt.
- In a large bowl or stand mixer, mix together brown butter, granulated sugar, brown sugar and vanilla extract until well combined and creamy.
- Add eggs to the wet ingredients one at a time until well incorporated.
- Gradually add the dry ingredients into the butter and sugar mixture, a little at a time.
- Once all the dry ingredients are incorporated, stir in chocolate chips.
- Using a spoon or scoop, drop cookie dough scoops (about the size of a rounded tablespoon) onto the lined baking sheet a few inches apart.
- Bake for 9 to 11 minutes until golden brown. Allow to cool on the baking sheet for 2 minutes, then transfer to a wire rack to cool completely.
- Enjoy alone, dunked in milk or with vanilla ice cream in between two cookies!