Thank you for visiting our page! My name is Lanna Lucas. I’m the founder of Hunter Browns.

A lot of people ask me how I came up with brown butter cubes and like most stories, it was by accident! To start, I wouldn’t call myself a great cook per se but like most of us, I get by. A few years ago when the season came around for our annual Christmas party, I was tasked with making the children's dish. I knew exactly what I was going to make: brown butter spaghetti. As a self-employed single mom to a picky eater - this dish was always our go-to meal. Thus, I happily obliged as I knew it would be a guaranteed hit.

I was right! Both kids and adults loved it. However, because I had made such a big serving my measurement was off and while there was no more spaghetti, there was a ton of brown butter left. Rather than seeing it go to waste, I decided to let it harden overnight to see how it would keep. To my surprise, it kept extremely well and even had a fuller taste after the flavours had a chance to settle together!

Batch by batch, I started researching which butter would be the best to brown and perfected the right amount of time and heat to cook it at in order to obtain the most flavourful taste. And never wanting to waste butter again, I molded them into one tablespoon per cube. Little did I know, that little step would spur a whole creation.

Now, when I make the same brown butter spaghetti dish, I simply boil a handful of spaghetti noodles and let 2-3 cubes melt into the dish, essentially eliminating (and fool-proofing) the whole step of browning butter without taking away that glorious gourmet moment of the rich nutty aroma slowly emitting as it melts. Add some prawns and parmesan cheese and it’s a meal worthy of a dinner party.

Over time, as I perfected my method for the brown butter cubes, I’ve come to use them in any dish that I think might need some next-level cooking (i.e. when I want to be fancy). I often use it when baking as well now that I don't have to wait for the brown butter to cool, which is typical of many baking recipes.

This little staple of mine was too good to keep to myself. Every time I use it, I feel that my dish is instantly rich and gourmet. I am by no means a cook, I’m average at best; but if someone like me can feel this good around the kitchen, it’s my duty to share it. And so, Hunter Browns was born!