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!

—ak

Anne, I’ve made them in madeline pans and they were great.  They are so moist and fudgy, and disappeared so quickly, that I can’t really imagine them being around long enough to get dry.  They were definitely not dry when freshly baked. 

As for checking for doneness, Rose gives an internal temp of 194F here:  http://www.realbakingwithrose.com/2006/03/barcelona_brownies_1.html

Fabulous!  Thanks, Julie!  Now I know what I’ll be getting with my new $10 Sur La Table certificate!!!!!

Oh I love this idea!! I’m so glad I can use my Madeleine pans for something else—chocolate no less!