No. 170: Brown Butter Raspberries

Fruit desserts are my absolute favorite. If you want to make me exceptionally happy, show up at my door with a delicious fruit tart, crisp, crumble or pie. Dear me, I'll give you the biggest hug. I promise.

Last week I was leading a workshop for a client conference at the Four Seasons in Irving, Texas. So fancy. So wonderful. This was the view from my balcony.

Balcony view

Believe me, most work trips don't come with a balcony.

At the hotel restaurant I saw a brown butter fruit tart on the menu and was intrigued. My colleague and I skipped it in favor of a Nutella and chocolate creation (worth it), but I wanted to try recreating the taste of brown butter and fruit for Mr. McC and I.

Brown Butter Raspberries

This recipe from Food52 looked like the perfect place to start.


6 ounces raspberries
4 tablespoons unsalted butter
1/4 teaspoon vanilla extract
Raw sugar, about 1/2 teaspoon per bowl, depending on the berries’ sweetness

To make

Divide the raspberries among 4 shallow bowls.


Drop the butter in a small saucepan and place over medium heat. Melt the butter and let it bubble and boil. It may spit, that's ok.

When the butter begins to brown on the edges, give the pan a light swirl so the butter browns evenly. Remove the pan from the heat as soon as the butter begins to smell nutty. Add the vanilla.

Browned butter

Spoon the butter over the raspberries and sprinkle with sugar. Serve right away – this is best eaten while the butter is warm.

The results

This recipe begs for attention, for close focus on the butter as it transitions from melted yellow goodness to nutty brown.

Did I give it the attention it deserved? Not at all.

I began melting the butter and took a 'quick glance' at a work email. Sigh, it's never a quick glance. It's always a full on work mode reply.

Suddenly I smelled carmelization in the air and turned to see completely brown butter in the pan. Yikes!

Luckily, the butter didn't burn, but we were seconds away. I immediately removed it from the heat and put in a little dish to cool, adding the vanilla from there.

Final raspberries

Ok, now that the confession part is done, let me tell you how wonderful this was. The butter ended up tasting like hazelnuts. Really. Spooned over fresh berries it warmly coated every bite in nutty splendor. It was so good.

Try this browned butter over everything from berries to tarts to ice cream. It's divine. Just keep an eye out:)

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Amelia McCormick

Kansas girl transplanted to Asheville, North Carolina. Smiler, lover of great food and wine, facilitator, runner, storyteller, wife, optimist, and mother of sweet twins:)

Asheville, North Carolina