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Melt the butter in a medium saucepan over medium heat, stirring occasionally, until the foam subsides and the milk solids turn golden brown and smell nutty, about 6–8 minutes. Pour the browned butter into a large mixing bowl and let it cool until no longer hot to the touch, about 20–25 minutes.
Whisk the light brown sugar and granulated sugar into the cooled browned butter until fully combined. Add the eggs one at a time, whisking well after each addition, then whisk in the vanilla extract until the mixture is smooth and slightly thickened.
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