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Subbing butter for brown butter ratio
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I am making cookies and sometimes I like to sub brown butter for the butter in the recipe for the extra taste.
When I make the brown butter obviously it’s reduces and the volume decreases, I’ve always wondered should I be using the same amount of butter & brown butter, or?
For example, if the recipe calls for 1 cup of butter, should I make one cup of cutter into brown butter and use the smaller volume or should I add extra so the browned butter is also equal to 1 cup?
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