How To Make Brown Butter-Chocolate Chip Mini Pound Cakes?
These pound cakes are reminiscent of chocolate chip cookies in cake form. They also taste great plain or with a simple vanilla or chocolate frosting.
Prep Time: 20 mins
Cook Time: 25 mins
Additional Time: 5 mins
Total Time: 50 mins
Servings: 6
Yield: 6 mini pound cakes
Ingredients
- ½ cup unsalted butter, at room temperature
- ½ teaspoon salt
- ½ cup firmly packed dark brown sugar
- ⅓ cup mini chocolate chips
- ¼ cup sour cream, room temperature
- ⅛ teaspoon ground nutmeg
- 1 cup all-purpose flour
- 2 teaspoons vanilla extract
- 3 tablespoons white sugar
- 3 large eggs, at room temperature
Directions
Step 1: Heat butter in a small, light-colored saucepan over medium heat. Cook, swirling pan frequently, until brown bits form at bottom of the pan and butter begins to smell nutty (about 10 minutes). Immediately transfer the butter to a large mixing bowl and let cool slightly.
Step 2: Preheat the oven to 175 degrees Celsius. Grease and flour a Mini-Bundt® pan.
Step 3: Whisk together the flour, salt, and nutmeg in a small bowl.
Step 4: Add brown sugar and white sugar to the bowl with the brown butter. Mix butter and sugar until well combined. Stir in eggs one at a time, mixing very well after each addition. Stir in vanilla. Add half of flour mixture and mix until well combined. Add sour cream and mix until just combined. Add the remaining flour mixture and mix until well combined. Fold in the mini chocolate crisps.
Step 5: Divide the batter evenly between the mini Bundt® pans.
Step 6: Place the pan in the preheated oven and bake for 15 to 20 minutes, until the cakes spring back slightly when touched. Let the cakes cool in the pan for 5 minutes before transferring to a wire rack to cool completely.
