Espresso Brown Butter Dessert Board

Dessert boards are a terrific option for busy cooks who love to entertain but are short on time. Just melt and whip the butter with sugar and seasonings, then let it cool to a spreading consistency. The rest is mere assembly: fruit, walnuts, and cookies, done.
Prep Time
45 minutes
Cook Time


  • 2 sticks Unsalted Danish Creamery Butter
  •  ½ teaspoon espresso powder
  •  6 Tablespoons powdered sugar
  •  1 teaspoon vanilla extract
  •  Kosher salt
  •  2 Tablespoons chopped roasted walnuts
  •  5 grapes, halved
  •  5 raspberries, halved
  •  5 strawberries, thinly sliced
  •  cookies, wafers and brioche, for serving


  • Melt butter in a medium pot over medium-low heat. Stir in espresso powder and cook, stirring often, as butter foams and then begins to brown and smell nutty, about 5 minutes.
  • When golden brown, scrape into a medium bowl and chill until firm. Remove from refrigerator and let soften to room temperature, stirring occasionally.
  • Use a handheld mixer to beat butter until lighted, about 1 minute. Add powdered sugar, vanilla, and a pinch of salt and beat again until fluffy and whipped, about 3 minutes.
  • Spread whipped butter evenly over the surface of a cutting board. Sprinkle with walnuts, grapes, raspberries and strawberries. Serve with cookies, wafers and sliced brioche.

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