Place the butter in a small saucepan. Heat the butter on medium or medium–high until it is melted.
Once it's melted, continue heating the butter, swirling the pan occasionally. The butter may begin to sizzle/boil. This is because the fat has reached the boiling point of water and so the water will begin to evaporate. That's what we want!
Continue cooking the butter until the milk solids settled at the bottom of the pan turn a deep golden brown. Keep an eye on it so they don't burn!
Store brown butter in an airtight container in the fridge.
Notes
230 grams of butter should leave you with about 200 grams of brown butter, which is less than 1 cup (closer to ¾ cup).You can store brown butter in the fridge since it still has the milk solids. Otherwise, it may spoil!