Brown Butter-Chocolate Chip Mini Pound Cakes

Brown the Butter: In a small, light-colored saucepan over medium heat, melt the butter. Continue to cook, swirling the pan frequently, until the butter foams, then subsides, revealing brown bits at the bottom and a nutty aroma, approximately 8-10 minutes. Immediately pour the browned butter into a large mixing bowl to cool slightly.

Prepare the Oven and Pan: Preheat the oven to 350°F (175°C). Grease and flour a mini Bundt pan meticulously, ensuring every nook and cranny is coated to prevent sticking. (5 minutes)

Whisk Dry Ingredients: In a separate small bowl, whisk together the flour, salt, and ground nutmeg until thoroughly combined. This ensures even distribution of flavors. (2 minutes)

Combine Wet and Dry Ingredients: Add the brown sugar and granulated sugar to the bowl containing the slightly cooled brown butter. Mix well until the sugars are fully incorporated and the mixture is smooth. Add the eggs, one at a time, beating very well after each addition to create an emulsified batter. Stir in the vanilla extract. Gradually add half of the flour mixture to the wet ingredients, mixing until just combined. Stir in the sour cream until just combined. Add the remaining flour mixture and mix until just combined. Be careful not to overmix; a few streaks of flour are fine. (10 minutes)

Fold in Chocolate Chips: Gently fold in the mini chocolate chips until they are evenly distributed throughout the batter. (3 minutes)

Fill the Pan and Bake: Divide the batter evenly among the mini Bundt pan cavities. (2 minutes)

Bake: Place the pan in the preheated oven and bake for 15-20 minutes, or until the cakes spring back lightly when touched and a toothpick inserted into the center comes out clean or with a few moist crumbs. (20 minutes)

Cool and Serve: Allow the cakes to cool in the pan for 5 minutes before inverting them onto a wire rack to cool completely. (5 minutes)