Lavender Brownies
A few years ago, someone shared with me a dark chocolate bar that was flavored with lavender. The combination of bittersweet chocolate and floral lavender was unexpected yet welcome, like the appearance of the first blossoms on the trees in spring.
When cooking with lavender, I do find that a little bit goes a long way, and for some it may be a bit of an acquired taste. But the herb’s piney, slightly peppery notes are a perfect match for rich, deep chocolate.
For this recipe, I took my basic brownie recipe—which is a fudgy brownie with a thin, crisp topping—and simply added a smidge of lavender. A light sprinkle of flaked sea salt on top of the brownies added even more contrast to the rich, sweet treat. While brownies are good at any time, there’s something about the lavender that makes these especially perfect for spring.
Ingredients:
120 g of granulated sugar
1/4 teaspoon dried lavender
115 g of bittersweet chocolate, chopped
8 tablespoons unsalted butter
1/8 teaspoon kosher salt
1/8 teaspoon ground cinnamon
1 teaspoon vanilla extract
2 large eggs, beaten
70 g all-purpose flour
120 g chopped walnuts
1/4 teaspoon flaked sea salt
Method:
Preheat the oven to 180 degrees and lightly grease an 8×8 or 9×9 square pan.
In a food processor, pulse the sugar and lavender together until well combined.
In a saucepan, on low heat melt the chocolate and butter, while occasionally stirring. Once melted, turn off the heat and stir in the lavender sugar, salt, cinnamon and vanilla extract. Add the eggs until well combined, and then stir in the flour and walnuts, mixing until a smooth, thick batter is formed.
Spoon the batter into the pan. Bake for 25-30 minutes, or until an inserted knife comes out clean. Immediately after removing the brownies from the oven, sprinkle the top with the flaked sea salt. Allow to completely cool for at least an hour before slicing.
Yield: 16 servings
Note: Culinary lavender can be found in the spice section at the grocery store, at specialty markets or at the farmers’ market.
