Browned Butter Streusel
Yields: 1 pint
  • ⅓ cup salted butter
  • ¼ teaspoon kosher salt
  • ⅓ cup firmly packed light brown sugar
  • ⅓ cup plus 1 tablespoon all-purpose flour
  • ⅛ teaspoon baking powder
  • ½ cup quick-cooking oats, toasted
  1. In a shallow heavy-bottomed saucepan, combine butter and salt over medium heat. Cook, whisking frequently, until butter turns a golden hue and has a nutty aroma; immediately pour into a heatproof container. Let cool to room temperature.
  2. Preheat oven to 325°. Line a baking sheet with parchment paper.
  3. In the bowl of a stand mixer fitted with the paddle attachment, beat browned butter and brown sugar at medium speed until creamy, 3 to 4 minutes, stopping to scrape sides of bowl.
  4. In a small bowl, whisk flour and baking powder. With mixer on low speed, gradually add flour mixture to butter mixture, beating just until combined. Add oats, beating just until combined. (Mixture will be crumbly.) Spread dough in crumbles on prepared pan.
  5. Bake until golden brown, about 15 minutes. Store in an airtight container at room temperature.
Recipe by Louisiana Cookin at