Best Brown Sugar Butter Recipes

BROWN SUGAR-CINNAMON BUTTER

Steps:

• Beat butter, brown sugar, and cinnamon together in a bowl with an electric mixer until creamy and smooth.

SUGAR SNAP PEAS WITH BROWN BUTTER, LEMON AND HORSERADISH

Steps:

• With a paring knife, remove the stems and peel the pod strings of the sugar snaps. Set aside.
• Using a peeler, remove the rough, outer skin of the horseradish. (Only remove the desired amount to be used, leaving the rest of the root intact.)
• In a large saute pan over medium-high heat, add the butter. Gently swirl the butter and lightly agitate with a small whisk. Season with some black pepper. Once the milk solids begin to turn golden brown, after about 2 minutes, add the cleaned snap peas. Toss them twice in the pan, then add the lemon juice and season with salt.
• Transfer to a serving vessel. Using a hand-held grater, grate the peeled horseradish over the top.

APPLE CINNAMON POPOVERS WITH BROWN SUGAR BUTTER

Steps:

• Heat oven to 375°F. Generously grease 10 (4-oz) heatproof pottery custard cups, 10 to 12 regular-size muffin or popover-pan cups with butter. If using custard cups, arrange on cookie sheet. Heat cups in oven just prior to adding batter.
• In large bowl, stir together all Popover ingredients except apples just until smooth. Stir in apples. Pour batter into hot cups, filling almost to top.
• Bake 50 minutes. Do not open oven door during baking.
• After 50 minutes, remove popovers from oven; cut several slits in top of each. Bake 5 to 10 minutes longer.
• Meanwhile, in small bowl, mix Brown Sugar Butter ingredients until well combined.
• Immediately remove popovers from cups. Serve warm with Brown Sugar Butter.

CINNAMON BROWN SUGAR BUTTER

Steps:

• Beat butter, brown sugar, nutmeg, and cinnamon together until fluffy. Store in the refrigerator.

BROWN SUGAR HONEY BUTTER

Steps:

• Mix all ingredients in a bowl and return to a smaller container.
• Refrigerate 10 minute.
• Spread on rolls, biscuits, muffins, etc. and enjoy!

BROWN BUTTER PEAR SUGAR COOKIE BARS

Steps:

• Heat oven to 350°F. Lightly spray 13x9-inch (3-quart) glass baking dish with cooking spray.
• In large bowl, stir together cookie mix and 1 tablespoon flour. Add 1/2 cup softened butter and 1 egg; stir until a soft dough forms. Gently press dough evenly in bottom of baking dish.
• Bake 10 to 15 minutes or just until dough is set and light golden brown on edges. Set aside to cool.
• Meanwhile, in 1-quart saucepan, melt 3/4 cup butter over medium heat. Once melted, cook butter about 5 minutes, stirring constantly, until butter turns a deep golden brown. (Be careful because this happens quickly!) Remove saucepan from heat; immediately pour butter into glass measuring cup. Set aside to cool slightly.
• While butter is cooling, place sliced pears in single layer over cooled cookie crust.
• In large bowl, beat remaining Topping ingredients with whisk until well blended. Gradually add brown butter, beating until smooth. Pour mixture evenly over pears.
• Bake 40 to 45 minutes or until deep golden brown and toothpick inserted in center comes out clean. Cool completely on cooling rack, about 1 hour. With sharp knife, cut into 4 rows by 3 rows.

BROWN-SUGAR POUND CUPCAKES WITH BROWN-BUTTER GLAZE

Steps:

• Preheat oven to 325 degrees. Line standard muffin tins with paper liners. Whisk dry ingredients in a large bowl. Cream butter and sugar with a mixer until light and fluffy. Add eggs, 1 at a time, beating after each addition.
• Reduce speed to low. Add dry ingredients to butter mixture in 3 additions, alternating with buttermilk and ending with dry. Scrape sides of bowl. Divide batter among muffin cups, filling each 3/4 full.
• Bake cupcakes until testers inserted into centers come out clean, 25 minutes. Let cool in tins on wire racks. (Unglazed cupcakes will keep, covered, for up to 3 days.) Set racks with cupcakes over parchment-lined baking sheets. Spoon glaze over tops, and let stand until set. Serve glazed cupcakes immediately.

BROWN SUGAR CUPCAKES WITH BROWNED BUTTER FROSTING

Steps:

• Heat oven to 350°F. Place paper baking cup in each of 24 regular-size muffin cups, grease bottoms and sides of muffin cups with shortening and lightly flour, or spray with baking spray with flour.
• In medium bowl, mix flour, baking powder, baking soda and salt; set aside.
• In large bowl, beat 1 cup butter on medium speed 30 seconds. Gradually add granulated sugar and brown sugar, about 1/4 cup at a time, beating well after each addition, scraping bowl occasionally. Beat 2 minutes longer. Beat in eggs, one at a time, beating well after each addition. Beat in vanilla. On low speed, alternately add flour mixture, about one-third at a time, with 2/3 cup milk, about half at a time, beating just until blended.
• Divide batter evenly among muffin cups, filling each with about 3 tablespoons batter or until two-thirds to three-fourths full.
• Bake 18 to 22 minutes or until toothpick inserted in center comes out clean. Cool 5 minutes. Remove cupcakes from pans; place on cooling racks. Cool completely, about 30 minutes.
• In small saucepan, heat 1/2 cup butter over medium heat, stirring constantly, until light golden brown. Cool completely. In large bowl, beat browned butter, powdered sugar and 4 tablespoons milk with electric mixer on low speed. until blended. Beat in enough remaining milk, 1 teaspoon at a time, until frosting is smooth and spreadable. Frost cupcakes.

BURNT BUTTER BROWN SUGAR COOKIES

Steps:

• Preheat 350 Melt 10 T. of the butter and cook until it browns. Watch carefully so it doesn't burn. Take it as far to dark before burn. Pour into a bowl and add the remaining butter to melt and cool the butter. Set aside and let cool. Stir brown sugar into butter. Add vanilla, molasses & salt Add eggs, mix together. Combine dry ingredients in a seperate bowl and stir. Add to sugar and blend together. Use large cookie scoop or tablespoon to form large balls of dough. Drop in a mix of brown sugar and white sugar to coat. Place on cookie sheet with space between cookies. Bake 12 minutes. Let cool 5 min on the pan before transfering to cooling rack

BROWN SUGAR AND CINNAMON BUTTER

Steps:

• In a small bowl, beat all ingredients until fluffy.

BACON WRAPPED SMOKIES WITH BROWN SUGAR AND BUTTER

Steps:

• 1. Preheat oven to 375F. Cut the bacon into thirds and wrap each smokie.(small sausage) Place all the wrapped smokies in a single layer in a baking dish. Then melt the stick of butter and then 1 cup of brown sugar and stir until mixed well.
• 2. Pour the butter and brown sugar mixture on the smokies and bacon. Then take the other cup of brown sugar and sprinkle evenly over the smokies. Bake them for about 15-20 minutes and then turn the heat up to 400F for about 5 minutes or longer until the bacon becomes crispy.

BROWN SUGAR PEANUT BUTTER SHORTBREAD

Steps:

• Preheat oven to 325 degrees.
• In a food processor, mix flour, sugars, cornstarch and salt. Add butter, peanut butter and vanilla and pulse 15 to 18 times, until dough just comes together when pressed. (Dough will be crumbly; do not overprocess.)
• Pat dough into a nonstick or lightly buttered 9-inch round cake pan. Prick dough all over with a fork at 1-inch intervals.
• Bake for 35 minutes, or until deep golden brown. Mixture will look bubbly. Place on a rack and cool in the pan for 5 minutes. Cut into 8 wedges while still warm. Cool to room temperature before serving. Serve with sweet-potato ice cream.

BUTTERSCOTCH BROWNIES WITH BROWN SUGAR BUTTER ICING

Steps:

• Make the brownies: preheat oven to 350°; line a 13 x 18 inch pan with aluminum foil and grease with butter or cooking spray.
• Using an electric mixer fitted with paddle attachment, beat 1 cup butter and the 3 cups brown sugar on med-high speed until fluffy, about 2 minutes.
• Add in the eggs and 1 tablespoon vanilla and continue beating for another minute.
• In a bowl, stir together the flour, baking powder, and salt.
• Beat the flour mixture into the butter mixture on low speed until incorporated.
• Stir in the pecans.
• Pour into the prepared pan, smoothing the top.
• Bake until the bars are set and slightly puffed, 25-30 minutes; cool completely before icing.
• Make the icing: in a saucepan set over medium heat, melt 1 cup butter and 2 cups brown sugar.
• Once the mixture is lightly bubbling, decrease heat to medium-low and cook, stirring occasionally, for 2 more minutes; set aside.
• Using an electric mixer fitted with paddle attachment, beat the powdered sugar, half-and-half, and vanilla on medium speed until creamy, about 1 minute.
• Add the melted butter mixture and beat until combined.
• Pour over the cooled brownies and spread evenly.
• Let the brownies sit for about 30 minutes to allow the icing to firm up before cutting into squares.
• **Left uncut in the pan, the bars will keep at room temperature, covered, for up to 3 days.
• Cut them the day you'll serve them; once cut, they can be wrapped and frozen for up to 3 weeks.

PASTA WITH SUGAR SNAP PEAS, ASPARAGUS, RICOTTA AND BROWN BUTTER

Steps:

• Bring a large pot of salted water to a boil. Add pasta, and cook until al dente, about 12 minutes.
• Heat oil in medium sauté pan over medium-high heat. Add onions and cook, stirring, until softened and slightly brown, 7 to 10 minutes.
• Add snap peas, asparagus and lemon juice, and cook, stir for 1 minute. Using a slotted spoon, transfer pasta to sauté pan, and add 1/2 cup of pasta cooking water to pan.
• Continue to cook, stirring constantly, until water is almost absorbed and peas and asparagus are bright green but tender, about 4 minutes.
• Season with salt and pepper.
• Heat butter in small pan over high heat, swirling as butter begins to change colour. As soon as butter browns, about 4 minutes, remove from heat.
• Stir mint and lemon zest into pasta and divide pasta among four bowls.
• Top each bowl with 1- 1/2 tablespoons ricotta, 1/4 of the hazelnuts, and drizzle with 1 tablespoon brown butter.

BROWN SUGAR-BUTTER COOKIES

Steps:

• Combine all ingredients except flour in large bowl. Beat at medium speed until creamy. Reduce speed to low; add flour. Beat until well mixed.
• Divide dough in half. Wrap each half in plastic food wrap; flatten slightly. Refrigerate until firm (30 minutes or overnight).
• Heat oven to 350°F Roll out dough on lightly floured surface, one-half at a time (keeping remaining dough refrigerated), to 1/8-inch thickness. Cut with 3-inch cookie cutters. Place 1 inch apart onto ungreased cookie sheets. Bake for 8 to 10 minutes or until edges are very lightly browned. Cool 1 minute; remove from cookie sheet.

BROWN SUGAR N CINNAMON BUTTER

Steps:

• Place butter, brown sugar and cinnamon in a medium bowl.
• Mix until thoroughly blended.
• Place on edge of a sheet of parchment or wax paper (about 1 foot long) and roll tightly.
• Twist both ends of paper and place in freezer until firm, about one hours.
• After 30 minutes, it will be easier to get a more perfect cylinder shape by re-rolling the half firm butter in the paper and popping back in the freezer.

BROWN-SUGAR BUTTER

Steps:

• In a small bowl, combine butter and brown sugar with an electric hand-mixer until light and fluffy. Add cream, and whisk until creamy and well combined.

GRANDMA'S SUGAR COOKIES WITH BROWN BUTTER ICING

Steps:

• 1. Cream together shortening, sugar, egg and vanilla.
• 2. In a separate bowl, sift together flour, baking soda and salt.
• 3. Mix the dry with the wet ingredients.
• 4. Use a cookie scoop or a 2 Tablespoon measuring spoon to scoop and drop cookies onto a cookie sheet.
• 5. Bake at 375 degrees for 8-10 minutes. Remove from oven and cool.
• 6. Put a 1/4 cup of butter into a sauce pan over medium-medium high heat. The butter will melt and then come to a boil.
• 7. Allow the butter to cook until the bubbles have died down and you are left with a brown butter.
• 8. Add in powder sugar a little at a time. After the sugar has been mixed in, add about a teaspoon of water so the frosting becomes a spreading consistency. If the frosting is watery or it appears the sugar hasn't absorbed all of the butter, add more powedered sugar.
• 9. When the cookies have cooled, gently frost the cookies with the brown butter frosting.

BROWN SUGAR PEANUT BUTTER COOKIES

Steps:

• Cream butter, sugars and peanut butter.
• Add vanilla and eggs, beat until fluffy.
• Stir in soda and salt.
• Mix in flour until a stiff dough forms.
• Shape into walnut-sized balls.
• Place on lightly greased cookie sheets.
• Press with a fork to flatten.
• (Criss-cross) Bake at 375 degrees for 10 to 12 minutes or until light golden brown.

BROWN SUGAR CUPCAKES WITH BROWN BUTTER GLAZE

Steps:

• Soften 2 sticks butter.
• Preheat oven to 325°F.
• Line muffin pan with paper liners.
• Cream 2 sticks butter and the brown sugar until light and fluffy.
• Add eggs, beating after each addition.
• Add buttermilk (Plain yogurt also works well) and mix well.
• Add flour, baking powder, and salt. Mix well.
• Fill muffin cups 2/3 full and bake until golden and toothpick inserted in center comes out clean, about 20 minutes.
• Set cupcakes on wax paper to cool.
• When ready to frost, melt remaining stick of butter over medium heat until golden brown.
• Remove from heat and add confectioners sugar and vanilla to butter and mix. Add milk one tablespoon at a time until smooth and of your desired thickness. I like to leave it on the thick side so it doesn't run off the sides of the cupcakes, but it's up to you what you like.
• Spoon glaze over each cupcake and swirl it around.
• Let stand until glaze is set.