I have a weak spot for brown butter. Like a really, really weak spot. I saw these on Smitten Kitchen’s instagram a month ago and thought about them pretty much non-stop until I made them. I doubled the recipe because I just had a feeling it was the right move. And it was, because they were so good that I still can’t stop thinking about them. According to the Union Square Farmer’s Market, cherries are “done.” (okay, then) so I substituted blueberries and blackberries. No complaints there. So, if you have a (dozen) stick(s) of butter lying around, brown that sh*t and make these. You’re welcome.