This week’s selection from Rose’s Heavenly Cakes brings out the financier pan again. Given that I don’t have one of those, I use my trusty Wilton silicone brownie pan.
The recipe couldn’t be simpler, and since I refuse to spend longer typing it up than I did making it, here you go.
As mentioned in the recipe, the batter curdled when mixing in the last of the egg white mixture, but it baked out to a tender even crumb in the end. These are full of little vanilla seeds, and full of vanilla and buttery flavours. I enjoyed them, though I think I’d prefer them with frosting. What’s cake without frosting? 🙂
eatsndrinks.ca 
I love your browine pan.
LikeLike
I love these made in the brownie pan. I think I’m going to have to get a hold of one of those pans soon. Actually, I like yours (and the round ones other have made) even better than those baked in the actual financier pan because the little humps look perfectly normal in a small square or round shape. The humps look a little weird in the middle of a long rectangular shape. Nice job. Did one batch of batter fill your whole brownie pan?
LikeLike
Yes, one batch filled the brownie pan almost perfectly, though I had to scrape and squeeze the ziploc bag to get the last one out, so I expected it to turn out a little odd (over buttery maybe), but it was fine.
LikeLike
“The recipe couldn’t be simpler, and since I refuse to spend longer typing it up than I did making it, here you go.”
Great sentence, Kristina! And I totally agree with it. Love the brownie pan as well. And nice countertop *wink*.
LikeLike
Oh you’ve given me a good giggle with refusing to take longer to write than bake!
LikeLike
ב”×”
It was totally easy except for having to scrape the vanilla bean (if you really want to get lazy…)
LikeLike