I was thinking of the Barcelona Brownies and how cute they are as madelines.
However, I was wondering if anyone’s made them this way.
If so, do they get dry around the edges—the thinner parts?
How do you test for doneness? I think Rose mentions if you cook in a brownie pan, you check for doneness 1” from the edge, but I’m not sure how to translate this to something with less width (and depth).
Many thanks for any thoughts!