Brown Butter-Chocolate Chip Mini Pound Cakes

Ingredients and Weight:

• 1 1/2 cups (187.5g) unsalted butter, divided
• 2 cups (400g) granulated sugar
• 4 large eggs
• 2 cups (250g) all-purpose flour
• 2 teaspoons (8g) baking powder
• 1/4 teaspoon (1.5g) salt
• 1 cup (150g) semisweet chocolate chips

Preparation Time:

20 minutes

Cooking Time:

20-25 minutes

Difficulty Level:

2 (Simple)

Preparation Method Steps:

1. Preheat oven to 350°F (175°C). Grease and flour a mini pound cake pan (8-cavity).
2. In a small saucepan, melt 1 cup (125g) of the butter over medium heat. Continue cooking until the butter turns a light brown color and has a nutty aroma. Remove from heat and set aside to cool slightly.
3. In a large bowl, cream together the remaining 1/2 cup (62.5g) of softened butter and the sugar until light and fluffy. Beat in the eggs one at a time.
4. Whisk together the flour, baking powder, and salt. Gradually add to the butter mixture alternately with the cooled brown butter, beginning and ending with the dry ingredients.
5. Fold in the chocolate chips.
6. Divide the batter evenly among the prepared mini pound cake molds.
7. Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
8. Allow to cool in the pan for a few minutes before inverting onto a wire rack to cool completely.

Nutritional Information:

• Calories: 350
• Fat: 20g
• Saturated fat: 11g
• Carbohydrates: 45g
• Sugar: 25g
• Protein: 5g

Dish Characteristics:

• Rich and flavorful
• Moist and tender crumb
• Perfect balance of sweet and savory
• Easy to make and perfect for any occasion

User Comments:

• "These mini pound cakes are amazing! They have the perfect texture and flavor."
• "I love the addition of brown butter, it gives them such a unique flavor."
• "They were so easy to make and everyone loved them!"

Special Precautions and Tips:

• Be sure to not overcook the brown butter, as it can become bitter.
• Let the brown butter cool slightly before adding it to the batter, as it can curdle if added too hot.
• If you don't have a mini pound cake pan, you can use a 9x5-inch loaf pan. Just adjust the baking time to 40-45 minutes.