BROWN BUTTER-CHOCOLATE CHIP MINI POUND CAKES

Brown Butter-Chocolate Chip Mini Pound Cakes image

These pound cakes are reminiscent of a chocolate chip cookie in cake form. They are delicious on their own, or can be frosted with a simple vanilla or chocolate glaze.

Provided by Kim

Categories Pound Cake

Time 50m

Yield 6

Number Of Ingredients 10

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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

Steps:

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 Facts : Calories 412.1 calories, Carbohydrate 47 g, Cholesterol 137.9 mg, Fat 22.9 g, Fiber 1.1 g, Protein 6.2 g, SaturatedFat 13.5 g, Sodium 242.7 mg, Sugar 29.7 g