Brown Butter Mini Bundts
Prep
15 mins
Cook
30 mins
Servings
4
Difficulty
Easy
These brown butter mini bundts are my go to when I want something chocolatey and impressive without spending all day in the kitchen. The whole recipe comes together in just 45 minutes from start to finish, which means you can have warm, tender cake ready before dinner. What I love most is how the brown butter adds this deep, nutty richness that makes the chocolate taste even more decadent. Plus, these little cakes are budget friendly since they use simple pantry staples you probably already have on hand. Dark cocoa is packed with antioxidants, so you can feel a bit better about indulging in these beauties. They're perfect for entertaining or just treating yourself on a regular Tuesday.
Ella x
Ingredients
- 150butter
- 150 granulatedsugar
- 2large eggs
- 300 apall-purpose flour
- 10 powdunsalted baking powder
- 5 saltsalt
- 5 mlvanilla extract
- 50 darkbaking cocoa
- 250 mlmilk
- 50 granulatedbrown sugar
Detail level
Instructions
- 1
Preheat oven to 180C. Grease a mini muffin tin and line with parchment paper.
Tip: Use non-stick spray for easy release.
- 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
Remove the browned butter from the heat and whisk in the sugar until well combined.
- 4
Add the eggs one at a time, whisking well after each addition.
Tip: Scrape down the sides of the bowl as needed.
- 5
In a separate bowl, whisk together the flour, baking powder, and salt.
Tip: Sift the dry ingredients for a lighter texture.
- 6
Add the dry ingredients to the wet ingredients and whisk until just combined.
Tip: Don't overmix.
- 7
Stir in the vanilla extract, cocoa powder, and brown sugar.
Tip: Use a spatula for a smooth consistency.
- 8
Gradually pour in the milk, whisking until the batter is smooth and free of lumps.
Tip: Use a gentle folding motion.
- 9
Divide the batter evenly among the mini muffin cups.
Tip: Fill to the top for a full treat.
- 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
Allow the mini bundts to cool in the tin for 5 minutes before transferring to a wire rack to cool completely.
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