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Melt the butter in a medium saucepan over medium heat, stirring occasionally, until the foam subsides and the milk solids at the bottom turn golden brown and smell nutty, about 6–8 minutes. Watch closely once the foam clears, as the solids can darken quickly. Pour the browned butter into a large mixing bowl and let it cool for 10 minutes.
Whisk the brown sugar and granulated sugar into the cooled brown butter until fully combined. Add the eggs and egg yolk one at a time, whisking well after each addition, then whisk in the vanilla extract until the mixture is smooth and slightly thickened, about 1 minute.
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