How to Make Brown Butter-Chocolate Chip Mini Pound Cakes - A Step-by-Step Guide

Indulge in the rich, buttery goodness of Brown Butter-Chocolate Chip Mini Pound Cakes, the perfect bite-sized treat for any occasion. These mini pound cakes are packed with flavor, thanks to the nutty, caramelized notes of brown butter and the sweet, melty goodness of chocolate chips. Whether you're hosting a brunch, celebrating a special occasion, or just craving a delicious dessert, these mini pound cakes are sure to satisfy your sweet tooth.

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Ingredients

  • ½ cup unsalted butter, at room temperature
  • 1 cup all-purpose flour
  • ½ teaspoon salt
  • ⅛ teaspoon ground nutmeg
  • ½ cup firmly packed dark brown sugar
  • 3 tablespoons white sugar
  • 3 large eggs, at room temperature
  • 2 teaspoons vanilla extract
  • ¼ cup sour cream, at room temperature
  • ⅓ cup mini chocolate chips

Information

  • Prep Time: 20 mins
  • Cook Time: 25 mins
  • Additional Time: 5 mins
  • Total Time: 50 mins
  • Servings: 6
  • Yield: 6 mini pound cakes

  • Place butter into a small light-colored saucepan over medium heat. Cook, swirling pan frequently, until brown bits form on the bottom of the pan, and the butter begins to smell nutty, about 10 minutes. Immediately pour butter into a large mixing bowl, and allow to cool slightly.
  • Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a mini Bundt® pan.
  • Whisk together flour, salt, and nutmeg in a small bowl.
  • Add brown sugar and white sugar to the bowl with brown butter. Mix butter and sugars together until thoroughly combined. Add in eggs, 1 at a time, mixing very well after each addition. Mix in vanilla. Add in half of the flour mixture, mixing until just combined. Add in sour cream, mixing until just combined. Add in remaining flour mixture, and mix until just combined. Fold in mini chocolate chips.
  • Divide batter evenly between the mini Bundt® cavities.
  • Place pan into the preheated oven and bake until the cakes spring back lightly when touched, 15 to 20 minutes. Allow cakes to cool in the pan for 5 minutes before removing to a wire rack to cool completely.
  • Nutrition

    412 cal.

    • Total Fat: 23g
    • Saturated Fat: 14g
    • Cholesterol: 138mg
    • Sodium: 243mg
    • Total Carbohydrate: 47g
    • Dietary Fiber: 1g
    • Total Sugars: 30g
    • Protein: 6g
    • Vitamin C: 0mg
    • Calcium: 51mg
    • Iron: 2mg
    • Potassium: 136mg