Add chunks of butter to a small saucepan. Over medium heat, melt the butter until a foam begins to form on the surface.
Reduce heat, so that butter reaches a slight simmer, and cook for 15-25 minutes. In this time frame the butter will start to go clear, and the milk solids will sink to the bottom of the pan. The butter may stop foaming, and then re-foam for a second time. This indicates you're getting close!
Stir the butter to help the milk solids at the bottom to cook. The milk solids will begin to brown, and caramelize.
Once the butter fat has turned from a rich-yellow, to a dark amber, remove the pan from the heat.
Strain the fat through a fine sieve lined with cheesecloth into a glass jar. Allow the oil to come to room temperature before storing in the refrigerator.
Brown Butter Ghee can be stored in an air-tight container in the fridge for up to 1 month, but I'm going to bet you eat this baby right up before then because it's so damn good!