Noix de beurre

Had business nearby, so in keeping with the season, I got a Financier aux Chocolat for 260. It tastes like a really good thin brownie, although I assume that it has almond in it. This is maybe something I'll try making if using brioche molds for canelé never pans out. (The second batch was just starting to burn at the edges but the centers did not cook enough and they stuck in the molds. I think there was not enough egg and my timing and maybe the amount of buttering of the molds were different, so I'll try correcting both those points before I give up.)