Due to a pan-related mishap (silicone bundt pans are officially dead to me), this cake turned out a bit homely. But it proved that looks can be deceiving – the inside is just lovely.
Sometimes I like the frosting even more than the cake. Even if it’s a good cake. This vanilla bundt is a good cake. But I *may* have eaten more than a little of this browned butter glaze with a spoon.
I made these because the whole internet was freaking out about the solar eclipse, and I cheekily called them “Rice Eclipsie Treats” when I posted a picture on Facebook. But that’s not going to me get anywhere with search engine optimization. Plus they wouldn’t be relevant again until 2024, and, frankly, that’s silly ‘cause these are easy and yummy.
I really like bundt cakes. And not just because with the right pan, they pretty much decorate themselves. No, I like bundt cakes because they’re typically a dense and moist cake – which is my preference. They also ought to be able to stand on their own without much frosting.
“Crack” is a title I reserve for the kinds of sweets that are so freakin sugary-delicious that they’re slightly brain-melting in terms of good/addictiveness. These decidedly qualify.
I have a confession to make… in general, I think out of the box brownie mixes are better than brownies from scratch. Crazy, I know. But it’s true. I haven’t found a brownie recipe that really beats Ghirardelli Triple Chocolate mix. But! These brown butter brownies come close. And they offer a rich nuttiness (thanks to the browned butter) that’s distinct and delicious.