My new obsession is using brown butter instead of regular butter in baking. It takes about five minutes extra time, but it is totally worth it. It just adds an incredibly nutty and toasted note to everything. This week I substituted brown butter in blondies. What a difference it made! Nutty, chewy, moist and delicious. I used Dorie Greenspan’s recipe seen here. If you aren’t sure how to brown butter, this is an easy step-by-step way to do it.