Chuck the cubes of butter into the saucepan on medium heat, and start stirring. You got to make sure you're stirring the butter the entire time, so don't step away even for a minute.
As it starts melting, the butter will start to sizzle around the edges of the pan. Keep stirring, preferably with oven mitts on if you're afraid of getting burnt. There will be quite a bit of foam collecting throughout this time.
In about 6 to 9 minutes, the butter will start getting golden-brown. And now you know why we need to use a light coloured pan. The foaming will not be as vigorous and slowly start to subside. You will also notice milk solids collecting at the base of the pan, let them stay there, all the while continuously stirring.
And at this time, when you start noticing this heavenly buttery smell, you know you're on the right track. Now, you got to be quick. Take off the heat immediately, and pour your browned butter into the heat proof bowl.
Some folks choose to strain out the toasty brown bits, I love them in. So you do you. And you're good to go, use as you'd like. Drink it even, it's that good.