In my opinion, if something calls for melted butter, you might as well brown it. Even if it doesn’t, I often make the switch to include this amazing adjustment, because our family just can’t get enough. Brown butter results when you cook the butter just to the point of browning the milk solids, then removing it from the heat and getting it out of the hot pan before it burns. It has a sweet, nutty aroma and flavor that enhances baked goods and even pastas or salad dressings. Be careful as it is extremely hot, and you need to let it cool slightly before using it in recipes, lest it “cook” the other ingredients you may be adding to it, such as eggs.
To brown butter, simply melt the butter in a saucepan on the stove over medium heat. Stir occasionally, and let it bubble. The bubbles will slow down and the noise will quiet when it is close to browning. Stir once more to make sure it browns evenly, then when you see the brown milk solids (do not let them blacken), remove from the heat and pour into a heat proof bowl.