Melt the butter in a pan until it turns golden brown.

Grease the financier molds with butter and dust with flour.

Mix the egg whites with powdered sugar until slightly frothy.

Add almond flour, cocoa powder, and all-purpose flour to the mixture and combine.

Add the browned butter to the mixture and mix well. Chill in the refrigerator for 1 hour.

Remove the batter from the refrigerator, stir gently, and transfer to a piping bag.