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Hey there, welcome back to another video. I'm Baker Bettie and today I'm going to
show you how to make brown butter. Now brown butter is one of my favorite ways to elevate
any kind of baked good. It can make a really good baked good taste bakery quality and give it that
extra something special and it's super easy to make. I'm going to show you how to make it today
and then I'm going to show you how to use it. So to make brown butter you literally only need one
ingredient and that is butter. So I have two sticks of butter here and I like to start by
cutting it into some smaller pieces just so it melts a little quicker and browns more evenly.
It doesn't need to be exact. I'm just kind of cutting it into chunks
and then we're going to put this in a pan over medium-low heat. So I like to use a pretty wide,
shallow pan when I am browning butter so that way I can really see the bottom of the pan and
see the milk solids as they're browning because that is how brown butter happens.
So the butter melts and then the water from the butter is going to evaporate off and then the
milk solids are going to separate out and they are going to start browning and that's what's going to
give us all of that really rich flavor. It's going to become kind of nutty smelling and tasting and
it's just an incredible addition to any baked good. So stand by your pan you're going to want to
stir pretty continuously because this can go from a nice nutty brown to burnt really quickly and
we don't want to do that. So the darker in color this gets the more bitter in flavor it will get,
so we do want a little bit of that bitterness and toastiness but we don't want to go too dark with
it because then it will taste really burnt and bitter. So I always say you really want to use
both your nose and your eyes during this process because you will start smelling it browning it's
going to start smelling super toasty but you also really want to watch it because
once it first starts having that really toasty smell it's probably just going to be a little bit
lightly browned and you don't want to stop there because we really want an incredible
depth of flavor so you don't want to just go very lightly brown we want to get a really rich brown.
So one of the other things to pay attention to as well as the sound of the butter right towards the
end it's going to start bubbling quite a bit and you're going to hear all of that boiling because
the rest of the water is evaporating off of it then it's going to get quiet and that's when you
really really need to pay attention because then it's getting very close to being done.
So you can start seeing now that we are starting to get some brown bits on the bottom
there, I'll try to move this aside here so you can see, I'm really stirring this continuously because
I don't want any of these brown bits to burn but I'm not quite there yet, it's just still pretty
light brown and I want to get a really rich dark brown. So we're so so close it's starting to smell
incredible in here and you can also hear that that bubbling sound has completely died down,
and you can kind of play around with how far you go with this too. Maybe you only want like a very
lightly browned flavor in your baked good, or maybe you want a super super bitter flavor so
you can kind of play around as you get used to making this and see where you like it.
But I like to take it pretty far I just want to be careful that I don't burn it.
Okay, that is about where I typically take it. So as soon as you get it to the color that you are
happy with you want to pull it off the heat and pour it into something so that it stops browning.
Make sure it's a heat-proof container. You want to make sure you get all of these little brown bits
because that is the flavor. Those are the browned milk solids and that is what gives the most punch
of flavor in the brown butter. So you really want to make sure you're scraping those off the bottom
of your pan and getting them into your mixture so we get all that flavor. So now that you have brown
butter, how do you use it? Well there are a lot of recipes out there in the world that already call
for brown butter in the baked good and if you come across one of those recipes now you know how to
make it and you are going to brown the amount of butter that it calls for in that recipe. However,
you might also want to adapt one of your favorite recipes to use brown butter that doesn't already
call for it. So you want to think about what state the butter is in in the original recipe. So if
in the original recipe the butter is going to be melted then all you're going to do is let it cool
slightly before you make the recipe and you can use it in this melted state. But if the butter is
in a solid state then you want to let it come back to room temperature and become solid or put it in
the refrigerator if it does call for cold butter. Now the other thing to keep in mind if you are
adapting a recipe to use brown butter is that you are going to have a little bit less weight once
the butter is done browning and that's because all of that water evaporates off. So as a general rule
of thumb I suggest browning one tablespoon extra butter per stick- so per 113 grams of
butter the recipe calls for you're going to brown 15 extra grams or equivalent to one tablespoon.
So one of my favorites uses for brown butter is in chocolate chip cookies so I'm going to show
you how to make my simple chocolate chip cookies and the only thing we're changing in the recipe is
using brown butter instead of regular butter and I cannot tell you how much it elevates the flavor.
So my simple chocolate chip cookie recipe calls for one stick of soft butter. So I
have the equivalent in brown butter here one thing you'll notice when you brown butter that
even after it comes back to room temperature it's going to be super super soft. It will be
much softer than regular butter but that's completely normal. It reminds me a lot of
ghee which it's a similar process so that makes complete sense that it has that same texture
and again whenever you're making a baked good with brown butter
you want to make sure you get all of those little brown bits out of the container because
that is going to add all the punch of flavor in your cookies or whatever it is you're baking.
So these are my super simple chocolate chip cookies. They're only six
ingredients and the only thing I changed in them was to use that brown butter
instead of regular butter. Let's give it a taste.
I cannot tell you how much that one little change just elevates the flavor of these
simple cookies. Every time I give them to somebody they always ask me what is the secret ingredient
because they're just so extra special. So I really encourage you to give this a try with any of your
favorite recipes. You can use it in brownies, cookies, you can even use it in buttercream,
which is one of my favorite uses. And if you do give it a try let me know how it goes
and if you have any questions you can always leave those in the comments section,
I am happy to answer them, and if you like this video give it a thumbs up
make sure you're subscribed so you don't miss a video and I will see you next week!
Bye!
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