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Melt the butter in a small saucepan over medium heat, swirling occasionally, until the foam subsides and the milk solids at the bottom turn golden brown and smell nutty, about 5–7 minutes. Pour the browned butter into a large mixing bowl and let it cool for 10 minutes.
Add the brown sugar and granulated sugar to the cooled brown butter and beat with an electric hand mixer on medium speed until combined and slightly fluffy, about 2 minutes. Add the eggs one at a time, beating well after each addition, then mix in the vanilla extract.
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