Brown Butter Vanilla Financiers are petite, golden cakes with crisp edges and tender centers, made with nutty browned butter and Andrea’s Bakehouse Vanilla Extract. Their texture and flavor are reminiscent of madeleines or friands. They are rich yet delicate, with a subtly caramelized exterior that gives way to a soft, almond-scented crumb. These are best served as an afternoon treat with coffee or tea, or as a light finish to a dinner party alongside fresh berries or a spoonful of whipped cream.
Because of their size and texture, financiers also make a lovely addition to dessert platters or brunch spreads. Serve them warm from the oven, or bake ahead and enjoy at room temperature after the flavor has deepened slightly over time. Whether you’re making them to share or to enjoy solo, they offer a quiet kind of indulgence that celebrates the beauty of simple ingredients prepared with care.
Yields: 12 mini financiers
Ingredients:
85g (6 tbsp) salted butter
100g (¾ cup + 2 tbsp) powdered sugar, sifted 45g (⅓ cup) almond flour
40g (⅓ cup) all-purpose flour Pinch of salt
3 large egg whites (90g), room temperature
1½ tsp Andrea’s Bakehouse Vanilla Extract
Instructions:
Brown the butter: In a small saucepan, cook the butter over medium heat until it melts, foams, and turns golden brown with a nutty aroma. Immediately pour it into a heatproof bowl to cool slightly.
Mix dry ingredients: In a separate bowl, whisk together powdered sugar, almond flour, all-purpose flour, and salt.
Add wet ingredients: Add egg whites and vanilla extract to the dry ingredients. Stir until just combined, then slowly mix in the browned butter. The batter will be smooth and glossy.
Chill (optional): For best texture, chill the batter for 30 minutes (or up to overnight). Not essential, but helpful for a slightly domed top.
Bake: Preheat oven to 375°F (190°C). Lightly grease a mini muffin tin or financier mold. Spoon batter into molds, filling each about ¾ full. Bake for 12–15 minutes, or until golden and a toothpick comes out clean.
Cool and serve: Let financiers cool slightly in the pan before transferring to a rack. Enjoy warm or at room temperature.