Indulgent Chocolate Chip Pound Cakes

1. 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.

2. Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a mini Bundt® pan.

3. Whisk together flour, salt, and nutmeg in a small bowl.

4. 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.

5. Divide batter evenly between the mini Bundt® cavities.

6. 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.

Cook’s Note:

I baked these in a Nordic Ware Heritage Bundtlette(R) pan, that has 6 mini Bundt(R) cavities, with a 4-cup total capacity.