5 large eggs, at room temperature2 1/2 teaspoons baking powder1 cup powdered sugarHeat the butter in a heavy-bottomed and preferably light-colored saucepan over low heat, stirring occasionally, until melted. Continue cooking, stirring frequently, until foaming subsides and butter starts to smell nutty and milk solids are a deep golden brown, about 5 minutes.
Allow the butter to cool to room temperature, stirring it every now and then with a rubber spatula, then place it in the refrigerator until cold about 30 minutes. It is crucial that the butter is chilled until solid. Once cold, re-soften the butter at room temperature for 30 to 45 minutes. Beat the brown butter in the bowl of a stand mixer fitted with a paddle attachment at medium speed until creamy and lightened in color, about 2 minutes. Add sugar and continue to beat until the mixture looks fluffy, 2 to 3 minutes, scraping down the bowl with a rubber spatula every now and then. Once the mixture is fluffy, add eggs one at a time, mixing well after each addition. Again, scrape the sides and bottom of the bowl every now and then.
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