Brown Butter in Bulk

October 13, 2025
A large sauce pan on the stove full of 3 pounds of butter that is just turning brown. On the counter next to it are my 1 cup and 1/2 cup souper cubes.

Whenever I post about my baking and cooking adventures, I try to stress a couple of things:

  1. I am not an expert at anything.
  2. In fact I am the opposite of an expert, I am a chaos entity whose ADHD often results in calamity and kitchen injury.
  3. If I’m posting about doing something, and I still have all my fingers, you can probably do it.

The internet is full of blogs of experts being inspiring, and I often will link to them! But I’m here to prove you can still get results with light skills and zero impulse control. So when I say I’m now making brown butter in bulk, understand that it is because I am rarely going to have the executive function or the patience to make it on the day I want to use it, and so… my new life hack.

(Souper Cubes is often my new life hack.)

A huge sauce pan that almost looks like a wok full of melted butter.
I’m not sure this was the best pan to choose but I committed to it because 3 lbs is a lot of butter.
My hand holding a one cup stick of brown butter.
The 1 cup cube works great because I usually weigh ingredients anyway.
Two souper cube trays next to the butter I've removed. You can see the brown bits on the top because they sink to the bottom while chilling.
3 pounds was more than fit in my 1 cup tray, so I also made a few 1/2 cup bars.
Two reusable quart bags full of hardened butter.
I have really been enjoying these reusable ziplock bags! They’re sturdy and, you know. Reusable.

I needed more brown butter because I wanted to make Donna some rice krispie treats for her birthday, and I promised my husband I would make chocolate chip cookies for a school event next week. Both of my recipes come from Sally’s Baking Addiction, though neither of them specifically call for brown butter. (She does have a great tutorial on how to brown butter, though, and that is where I learned! She also has a brown butter chocolate chip cookie recipe!)

I use the 1 cup and 1/2 cup souper cubes for this, mostly because those are most convenient for me. When I’m taking butter out it is usually to bake, and I tend to weigh my ingredients so precise sizes aren’t too important to me. But if you want to be careful you can make sure you have exactly 1/2 cup sticks.

One nice thing about souper cubes is that (unlike so many other silicone molds) they are super sturdy. I poured the hot butter in and moved them to the fridge without issue. They don’t flop around or lose their shape, they are very well thought out. And since you can actually cook/bake in them, there is no issue with the hot butter, either!

The 1 cup souper cube, which has 4 cavities that are each 1 cup but also has 1/2 cup and ml measurement markers
the 1/2 cup cube has 6 cavities!

I keep finding new ways to use them, which is why they are my favorite discovery of 2025. Shout out to fellow author Farrah Rochon who got me intrigued and created a monster!

I’ve started storing these in the reusable ziplock bags I got, which are super nice quality and can be washed in the dishwasher. I just put a bunch more of them on my wishlist!

And now, having finished this post… it is time to start the cookies!

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Links on this site will often be affiliate links, but unless clearly stated otherwise, I have purchased all of the items I talk about on my own. No one is paying me to be extra, I do that for free. If I did receive a sample or a discount, I will always make it very clear.