Brown Butter Mini Bundts

Instructions

1. 1

   Preheat oven to 180C. Grease a mini muffin tin and line with parchment paper.

   Tip: Use non-stick spray for easy release.

2. 2

   In a medium saucepan, melt the butter over medium heat. Continue cooking, stirring occasionally, until the butter turns golden brown and has a nutty aroma.

   Tip: Be careful not to burn the butter.

3. 3

   Remove the browned butter from the heat and whisk in the sugar until well combined.

4. 4

   Add the eggs one at a time, whisking well after each addition.

   Tip: Scrape down the sides of the bowl as needed.

5. 5

   In a separate bowl, whisk together the flour, baking powder, and salt.

   Tip: Sift the dry ingredients for a lighter texture.

6. 6

   Add the dry ingredients to the wet ingredients and whisk until just combined.

   Tip: Don't overmix.

7. 7

   Stir in the vanilla extract, cocoa powder, and brown sugar.

   Tip: Use a spatula for a smooth consistency.

8. 8

   Gradually pour in the milk, whisking until the batter is smooth and free of lumps.

   Tip: Use a gentle folding motion.

9. 9

   Divide the batter evenly among the mini muffin cups.

   Tip: Fill to the top for a full treat.

10. 10

    Bake for 20-25 minutes, or until a toothpick inserted into the center of a bundt comes out clean.

    Tip: Don't overbake.

11. 11

    Allow the mini bundts to cool in the tin for 5 minutes before transferring to a wire rack to cool completely.