Brown Butter Chocolate Chip Pound Cakes

Heat butter in a small, light-colored saucepan over medium heat. Stir the pan occasionally to prevent burning, until it develops a rich brown color and emits a nutty aroma, approximately 10 minutes.

Transfer the butter to a large mixing container and let it cool slightly.

Preheat your oven to 350 degrees Fahrenheit (175 degrees Celsius). Grease and dust a mini Bundt pan with cooking spray.

Combine the flour, salt, and nutmeg in a small bowl.

Add brown sugar and white sugar to the bowl with the brown butter. Mix all ingredients until they are fully incorporated and have a smooth consistency. Add eggs one at a time, ensuring each egg is well combined before adding the next. Mix in vanilla extract. Combine half of the flour mixture with the butter and sugar mixture, stirring until just combined. Add sour cream and mix until just combined. Combine the remaining flour mixture with the batter, stirring until just combined. Fold in mini chocolate chips.

Divide the batter evenly among the mini Bundt cavities.

Place the pan in the preheated oven and bake until the cakes feel slightly springy when touched, 15 to 20 minutes. Remove the cakes from the oven and let them cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.