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Brown Butter-Chocolate Chip Mini Pound Cakes
Brown Butter-Chocolate Chip Mini Pound Cakes
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Prep Time:
20 minutes
Cook Time:
25 minutes
Total Time:
50 minutes
Mini chocolate chip pound cakes with options for vanilla or chocolate glaze are a delightful twist on classic flavors.
Ingredients:
  • 0.5 cup unsalted butter, at room temperature
  • 1 cup all-purpose flour
  • 0.125 teaspoon ground nutmeg
  • 0.5 cup firmly packed dark brown sugar
  • 3 tablespoons white sugar
  • 3 large eggs, at room temperature
  • 2 teaspoons vanilla extract
  • 0.25 cup sour cream, at room temperature
  • 0.33333334326744 cup mini chocolate chips
Instructions:
  • In a small light-colored saucepan over medium heat, melt the butter. Swirl the pan frequently until brown bits form on the bottom and the butter becomes fragrant, about 10 minutes. Transfer the browned butter to a large mixing bowl and let it cool slightly.
  • Preheat the oven to 350 degrees F (175 degrees C) while you prepare a mini Bundt® pan by greasing and flouring it.
  • In a small bowl, gently combine flour, salt, and nutmeg using a whisk.
  • Combine brown sugar and white sugar with brown butter in a bowl. Blend until fully mixed. Incorporate eggs one at a time, thoroughly mixing after each addition. Stir in vanilla. Gently mix in half of the flour mixture until just combined. Add sour cream, mixing until just combined. Mix in the remaining flour mixture until just combined. Gently fold in mini chocolate chips.
  • Pour batter equally into each mini Bundt® cavity.
  • Bake the cakes in the preheated oven until they spring back lightly when touched, for 15 to 20 minutes. Let them cool in the pan for 5 minutes before transferring to a wire rack to cool completely.

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