In a saucepan over medium heat, melt the unsalted butter until browned and nutty, about 5-7 minutes. Let it cool slightly.

In a large bowl, whisk together flour, baking powder, and sugar until well combined.

In another bowl, beat eggs until frothy. Slowly add warm brown butter and maple syrup; mix well.

Gently fold the wet ingredients into the dry ingredients until just combined.

Cover the mixture and chill in the refrigerator for 30 minutes to achieve the classic madeleine hump.

Preheat oven to 375°F (190°C). Grease madeleine molds and fill each mold about three-quarters full with batter. Bake for 10-12 minutes until golden brown around the edges.