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“World’s Best” Brownie Bites

These amazing brownie bundts are dense, over-the-top chocolate, fudge brownie goodness in a mini-bundt! Top them with Salted Caramel Sauce and they’re a gold mine!

These “World’s Best” Brownie Bundts are fudge, dense and over-the-top chocolate brownies, beautifully presented in the form of a mini-bundt cake.

Your search to experience the ‘ultimate’ brownie cake is now finished! These beautiful little Brownie Bundts, made with not one, but two types of chocolate, and glazed with salted caramel sauce are rich and decadent, with a fudge-like density, and a deep chocolate flavor and texture… A brownie cake you might only expect to find in gourmet coffee shops and high-end bakeries.

Now, though, you can have them in your own kitchen!  

One is rich enough to share, but plenty of people have been known to polish off the entire mini Bundt by themselves!

World's Best Brownie Bundts

You can either dust these beautiful brownie bundts with powdered sugar before serving, or you can use my preferred method… 

Drizzle them with my homemade salted caramel sauce. If these little brownie cakes weren’t already decadent enough, topping them with salted caramel sauce will send them into the stratosphere!

World's Best Brownie Bundts
Homemade Salted Caramel Sauce

Arranged on a serving tray at your next social event these Brownie Bundts are sure to make such an exquisite presentation that your guests will almost be afraid to eat them… almost.

But before we move on to the recipe…

As many of you know, I love beautiful desserts! The more beautiful it looks, the better the dessert seems to taste.

In my quest for the perfect presentation of these Brownie Bundts, I’ve used two of my favorite mini-bundt pans, Nordic Ware’s Heritage Bundlette Pan and Classic Bundtlette Pan.

Nordic Ware Heritage Bundtlette Cake Pan, Metallic, Silver
Nordic Ware Platinum Collection Anniversary Bundtlette Pan

So, how do we make these decadent little chocolate cakes? You will need cake flour, cocoa, baking powder, and salt. Whisk these together in a medium bowl and then and set the bowl aside while you prepare the chocolate mixture.

This recipe calls for 12 ounces of dark chocolate. That’s a lot, so you’ll want to check beforehand to make sure you have enough in your pantry. Otherwise, you’ll be making an emergency trip to the grocery store.

Chop up the dark chocolate and put it in a large saucepan with the butter. Slowly melt the chocolate and butter over medium-low heat, stirring constantly to prevent it from scalding. Melt and stir until the mixture is smooth, and then remove from the heat and let it cool for 5 minutes.

World's Best Brownie Bundts
World's Best Brownie Bundts

Once the chocolate and butter mixture has cooled, you will begin rapidly whisking the eggs in, one at a time. Keep on whisking until it thickens to a glossy, almost pudding-like consistency.

Gradually stir in the sugar, and then add the flour mixture in four separate additions, mixing until it is fully blended.

World's Best Brownie Bundts
World's Best Brownie Bundts

Make sure to only fill the bundt pan cavities about two-thirds full, to allow room for expansion as they bake.

When the cakes are finished baking, let them cool in the pan for 10 minutes and then invert them onto a wire rack to cool for an additional 10 minutes.

Recipe adapted from “Beautiful Bundts” by Julie Anne Hession.

World's Best Brownie Bundts
World's Best Brownie Bundts

Servings:

12 – 14 Bundts

Prep Time:

40 minutes

Cook Time:

25 minutes

Difficulty:

Medium

Introduction

About this Recipe

By: Tess

These amazing brownie bundts are dense, over-the-top chocolate, fudge brownie goodness in a mini-bundt! Top them with Salted Caramel Sauce and they’re a gold mine!

A brownie cake you might only expect to find in gourmet coffee shops and high-end bakeries.

Now, though, you can have them in your own kitchen!

World's Best Brownie Bundts

Ingredients

  • 1 3/4 cups cake flour, sifted
  • 1 cup unsweetened cocoa powder, sifted
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 12 oz. dark chocolate, chopped
  • 1 cup + 6 tablespoons unsalted butter
  • 7 large eggs, at room temperature
  • 3 cups granulated sugar

Garnish

Confectioners’ (icing) sugar optional

Salted caramel sauce

Notes and Tips

These Bundts are supposed to be slightly underbaked, which is why the tester should come out with a few moist crumbs attached.

These Bundts can be served warm or at room temperature, but (in our opinion) they are best cooled to room temperature and then chilled for 4 hours, which gives them a rich and fudge texture.

World's Best Brownie Bundts
World's Best Brownie Bundts

Step by Step Instructions

Step 1

Preheat oven to 350 degrees F (180 C). Prepare two 6-cake mini Bundt pans. I use baking spray and my cakes and bundts release easily and come out of the pans perfect every time.

Step 2

In a medium bowl, whisk together flour, cocoa, baking powder, and salt.

Step 3

In a large saucepan, melt chocolate and butter over medium-low heat, stirring constantly, until smooth. Remove from heat and let cool for 5 minutes.

Step 4

Rapidly whisk eggs into chocolate mixture, one at a time. Whisk until thickened to a glossy, almost pudding-like consistency.

Step 5

Stir in granulated sugar. Gradually stir in flour mixture in four additions until fully incorporated. Fill each prepared pan about two-thirds full with batter, smoothing tops.

Step 6

Bake in preheated oven for about 25 minutes or until puffed and a tester inserted in the centers comes out with a few moist crumbs attached (see note). Let cool in pan for 10 minutes, then carefully invert cakes onto a wire rack to cool for 10 minutes more.

Step 7

If desired, dust with confectioners’ sugar or drizzle with salted caramel sauce before serving.

Additional Comments:

MAKE AHEAD:
You can prepare these Bundts up to 3 days in advance. Tightly wrap the cooled Bundts in plastic wrap and store in the refrigerator. Dust with confectioners’ sugar or drizzle with salted caramel sauce just before serving.

EQUIPMENT USED: Nordic Ware Heritage Bundtlette Pan; Nordic Ware Classic Bundtlette Pan; whisk, large saucepan, medium mixing bowl, measuring cups, measuring spoons, cooling rack

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World's Best Brownie Bundts

“World’s Best” Brownie Bundts Recipe Card


  • Author: Tess
  • Prep Time: 40 min
  • Cook Time: 25 min
  • Total Time: 1 hr 5 min
  • Yield: 12-14 bundts 1x

Description

These amazing brownie bundts are dense, over-the-top chocolate, fudge brownie goodness in a mini-bundt! Top them with Salted Caramel Sauce and they’re a gold mine!

A brownie cake you might only expect to find in gourmet coffee shops and high-end bakeries.

Now, though, you can have them in your own kitchen!


Scale

Ingredients

1 3/4 cups cake flour, sifted
1 cup unsweetened cocoa powder, sifted
1/2 teaspoon baking powder
1/2 teaspoon salt
12 oz. dark chocolate, chopped
1 cup + 6 tablespoons unsalted butter
7 large eggs, at room temperature
3 cups granulated sugar

Garnish:

Confectioners’ (icing) sugar optional
Salted caramel sauce (Here’s the link to my recipe for the most delicious homemade salted caramel sauce you’ll ever find!)


Instructions

1. Preheat oven to 350 degrees F (180 C). Prepare two 6-cake mini Bundt pans. I use baking spray and my cakes and bundts release easily and come out of the pans perfect every time.

2. In a medium bowl, whisk together flour, cocoa, baking powder, and salt.

3. In a large saucepan, melt chocolate and butter over medium-low heat, stirring constantly, until smooth. Remove from heat and let cool for 5 minutes.

4. Rapidly whisk eggs into chocolate mixture, one at a time. Whisk until thickened to a glossy, almost pudding-like consistency.

5. Stir in granulated sugar. Gradually stir in flour mixture in four additions until fully incorporated. Fill each prepared pan about two-thirds full with batter, smoothing tops.

6. Bake in preheated oven for about 25 minutes or until puffed and a tester inserted in the centers comes out with a few moist crumbs attached (see note). Let cool in the pan for 10 minutes, then carefully invert cakes onto a wire rack to cool for 10 minutes more.

7. If desired, dust with confectioners’ sugar or drizzle with salted caramel sauce before serving.


Notes

These Bundts are supposed to be slightly underbaked, which is why the tester should come out with a few moist crumbs attached.

These Bundts can be served warm or at room temperature, but (in our opinion) they are best cooled to room temperature and then chilled for 4 hours, which gives them a rich and fudge texture.

MAKE AHEAD:
You can prepare these Bundts up to 3 days in advance. Tightly wrap the cooled Bundts in plastic wrap and store in the refrigerator. Dust with confectioners’ sugar or drizzle with salted caramel sauce just before serving.

EQUIPMENT USED: Nordic Ware Heritage Bundtlette Pan; Nordic Ware Classic Bundtlette Pan; whisk, large saucepan, medium mixing bowl, measuring cups, measuring spoons, cooling rack

  • Category: Dessert
  • Method: Baking

Keywords: Mini Bundt Cakes, Brownies

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