One syllable: browned.
brownd
/bɹaʊnd/
browned is pronounced brownd (/bɹaʊnd/). It has one syllable (browned), with the stress on "browned". Browned is the past participle of brown, used as an adjective or verb to describe food or object that has taken on a brown color from cooking or aging. It can also describe a person who has developed a brown complexion. The term conveys the result of heating or aging that produces a brown hue, often with a crisp or richer appearance than its base form.
Browned is the past participle of brown, used as an adjective or verb to describe food or object that has taken on a brown color from cooking or aging. It can also describe a person who has developed a brown complexion. The term conveys the result of heating or aging that produces a brown hue, often with a crisp or richer appearance than its base form.
"The roast became beautifully browned after a long oven bake."
"She browned the butter before adding it to the sauce for depth of flavor."
"The marshmallows browning under the grill gave the dessert a perfect finish."
/braʊnd/ in US/UK/AU. The core is /braʊ/ as in ‘brown’ with a light, final /d/. Ensure the /aʊ/ is a single diphthong; avoid inserting extra vowel. The /n/ and /d/ should be clean but adjacent, creating a quick /nd/ cluster. You’ll feel the tongue rise toward the back of the alveolar ridge for /n/ and then press the tongue tip to the alveolar ridge for /d/. A short, audible /d/ closure ends the word. Audio reference: listen for a crisp end with no extra vowel after /d/.
Common errors: (1) Slurring to /braʊndɚ/ with an extra syllable or vowel; (2) Dropping the /d/ in fast speech, producing /braʊn/; (3) Merging /aʊ/ to a more monophthongal /aː/ or /oʊ/. Correction: clearly articulate /aʊ/ as a smooth diphthong, ensure /n/ and /d/ are pronounced in sequence, with the tip contacting the alveolar ridge for /d/. Practice stopping between /n/ and /d/ reinforces the boundary and avoids nasalized or glottalized endings.
US: /braʊnd/ with rhotic-ish r quality not present; UK: /braʊnd/ similar, often non-rhotic, but final /d/ clear; AU: /braʊnd/ similar but with slight vowel sharpening and more trailing tongue, sometimes a softer /d/. In all, the /aʊ/ diphthong remains central; rhoticity doesn’t affect /r/ here since there’s no /r/ in the cluster, but vowel length and tonal placement can vary slightly. Focus on crisp /nd/ release; stress is strong on the single-syllable word.
Because it combines a high-front diphthong near the /aʊ/ boundary with a rapid alveolar stop /d/ in a closed syllable. The /n/ before /d/ can cause a nasal-alveolar transition that’s tricky in fast speech. Beginners often over-voice the /d/ or fail to distinguish /n/ from /d/ in a tight cluster. Emphasize a clean /n/ closure followed by an immediate /d/, and keep the tongue at the alveolar ridge to avoid vowel intrusion.
Yes. The word is a past-participle/adjective with a single syllable; you want a sharp, final /d/ that’s not devoiced in careful speech. Some speakers may have a barely audible /d/ in rapid talk, but for clarity, keep the /d/ audible. The entire sequence /braʊnd/ should be cohesive, but you should not insert extra vowels between /w/ and /n/; the /aʊ/ is followed directly by /n/ and /d/. Poll your listening by repeating with a tiny pause that isn’t audible to a listener; the end should be crisp.
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The verb brown comes from the Old English brúnian, related to brún, meaning brown or brown color, rooted in the Proto-Germanic *brūnan-/*brūniz. The past participle browned emerges in Middle English as a regular verb form: brownen (to make brown) with the participle brownen (brown-ed). The sense evolved from simply describing color to indicating the process of heating (as in browning meat) and the resulting color change. In culinary usage, browned describes the Maillard reaction—color and aroma developed when proteins and sugars react under heat—now a foundational term in cooking. The adjective sense (“browned butter,” “browned crust”) solidified in Early Modern English and remains common in cookbook language. Earliest citations appear in 15th–16th century texts referring to things “browned” by heat or exposure; culinary literature from the 18th century onward popularized its precise meaning of desirable, golden-brown coloration. Over centuries, browned has broadened to describe sun exposure and aging in depictions of skin tone and other materials, always signaling an intentional or natural color shift toward brown. The word’s endurance lies in its vivid, concrete imagery of heat-driven color development.
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Words that rhyme with "browned"
-ned sounds
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