This 5-ingredient brown butter shortbread recipe is easy to make and wonderfully rich and delicious.
- 1 cup (227g) unsalted butter (plus 2 tablespoons water)
- 1 cup (120g) powdered sugar
- 3/4 teaspoon fine sea salt
- 1 1/2 teaspoons vanilla extract
- 2 cups (284g) all-purpose flour
- flaky sea salt
- Brown the butter. Melt the butter in the large sauté pan over medium-high heat. Continue cooking until the butter begins to foam, stirring frequently to ensure that the butter cooks evenly. Once the butter solids begin to turn golden brown and the butter smells toasty, immediately pour it into a heat-safe bowl. (Keep a very close eye on the butter while it is browning so that it does not burn, since it can go from golden to burned very quickly.) Refrigerate the butter for 1 hour or until it solidifies into a soft consistency, similar to mayonnaise.
- Prep the oven and baking pan. Heat oven to 300°F. Line a 8×8-inch baking pan with parchment paper.
- Mix the dough. Transfer the chilled butter to the bowl of a stand mixer and add the powdered sugar. Using the paddle attachment, cream the butter and sugar together on medium-high speed for 2 minutes or until pale and creamy. Add in the salt, vanilla extract, 2 tablespoons of water, and beat briefly until combined. Add the flour and beat until just combined (do not overmix).
- Press dough into pan. Press the dough as evenly as possible into the prepared baking pan. Use a toothpick or a fork to poke holes all over the dough about 1 inch apart.
- Bake. Bake for 50 to 55 minutes or until golden brown and lightly firm to the touch. Transfer the pan to a wire rack to cool for 20 minutes. Then carefully lift up the parchment and transfer the large bar to a cutting board. Slice into your desired size of bars and sprinkle with flaky sea salt.
- Serve. Serve and enjoy!
Prep time: Please note that the prep time listed does not include the time needed to chill the butter, which generally takes between 1-2 hours.