You can pull this off pretty easily. The thing to do is use the brown butter as the flavouring element not as the base. Make your brown butter and let it cool down (but do not get it "cold" or totally hard). Then combine it into a straight up butter pomade, just like with escargot butter or any compound butter. I've only done this with a pretty wide ratio of brown butter to regular butter (again the B.B is a flavour in this case) for fear of getting the compound rock hard. I have toyed with the idea of pushing it, possibly by whipping the butter to make it soft. The expense of toying around with a pound of butter has kept me conservative on this front. That's saying something, from the guy who once tried to make ISI foamed boudin blanc.
Anyway, "brown butter butter" is a nice treat, great on oatmeal bread. Give it a shot.