I have a few recipes listing browned butter as an ingredient, like my brown butter kitchen sink cookies, brown butter sugar cookies, and cinnamon brown butter shortbread. You can also use this nutty brown butter in savory applications like dressings or sauces. You can use it to replace regular butter in other recipes. However, browning 1 stick of butter (113g) will yield about 80g of brown butter, so there is a loss of about 2 tbsp. To make up for the lost liquid, you can brown 1 stick + 2 tbsp of butter, or replace the lost 2 tbsp with milk or water, depending on the recipe.