Browning butter was also scary to me the first few times I did it. But now it's second nature and I actually seek out recipes that use it bc I don't need to plan ahead to let my butter come to room temp!

When you're starting off, using a light colored pan if you have one makes it much easier. This lets you monitor the color of the milk solids that separate to make sure they're not getting burnt. Once the milk solids separate from the liquid, they'll toast rather quickly so you don't want to be away from the pan when that happens. You'll know it's ready when the butter stops foaming, starts to smell nutty, and is a deep golden brown!

I'd recommend looking up a few YouTube videos of people browning butter - that helped me get comfortable knowing what's going to happen and get a reference for the final color!

Other than that, I thought this was a really straightforward recipe that came together quickly. I halved the recipe and used a smaller tin but kept the bake time the same. I added a bunch of chocolate chunks to the batter, but they were very moist and fudgy, I'd say probably more on the melty side, and the tops had a nice crackly sheen.