Pre-heat oven to 350°F
In a small saucepan, melt butter, brown sugar, and agave over low heat. Keep mixture warm. In a mixing bowl, combine flour, sugar, and baking powder.
In another bowl, whisk together eggs and Hedessent flavours.
Slowly whisk egg mixture into the dry mixture, gradually adding the melted butter to make a smooth batter.
Pour batter into a plastic zip lock bag or piping bag. Refrigerate for at least 2 hours or overnight.
Spray Madeleine molds with a non-stick cooking spray. Cut corner of tip off bag and pipe batter into the pan, filling each shell until almost full. Bake for 12-15 minutes.