A couple of weeks ago I harvested a lot of lavender buds and they are finally dry and ready for recipes – I have 15 plants (English Lavender ‘Hidcote’) so I always have plenty of fresh lavender to use. I just need to get out there and cut them before the buds open. Actually, when the buds on the lower half of each stem start to open is the best time to cut lavender. The flowers are the most fragrant then.
These brownies are delicious; chewy and moist and you cannot taste the lavender, but this “secret ingredient” sure makes them yummy! I use Callebaut cocoa powder in all of my baking – it is richer and has more flavor.
This recipe is adapted from the Lavender Cookbook by Sharon Shipley which was published in 2004 and this book should be still available.
Chocolate Lavender Brownies
- 1 tsp. dried lavender buds
- 3 cups sugar
- 1-3/4 cups flour
- 3/4 cup plus 2 tbsp. unsweetened Dutch-process cocoa powder
- 1/2 tsp. salt
- 1/4 tsp. espresso powder
- 3/4 lb. unsalted butter
- 4 large eggs
- 2 tsp. vanilla
- 1 cup walnuts or pecans, chopped (I did not add)
Preheat the oven to 325°F and butter a 13×9-inch baking pan.
Place the lavender in a spice grinder – See Kitchen Gadgets – Spice or Nut Grinders (or a coffee grinder) with 1 tbsp. of the sugar. In my grinder I needed to double the amount of lavender and sugar for it to grind up. Just use only half of it in the recipe. Pulse until the lavender is finely ground. You can see the lavender sugar – it has a slight blue tint. This way the lavender sugar will be distributed throughout the brownie mixture.
Transfer the lavender sugar to a large bowl and add the flour, cocoa, salt, espresso powder and the remaining sugar; mix well.
Place the butter in a microwave-safe bowl and microwave on high power for 30 to 60 seconds at a time until melted. Let cool and whisk in the eggs and vanilla.
Make a well in the center of the dry ingredients and pour in the butter mixture. Using a wooden spoon gently mix until just combined; stir in the nuts if using. Pour into the prepared pan and smooth the top. Bake for 35 to 45 minutes (50 minutes in my oven) until a toothpick inserted in the center comes out clean.
Serve on its own, maybe a scoop of vanilla ice cream or frozen yogurt on top and for a very chocolately flavor add some chocolate syrup. I like them with a cold glass of milk!
Recipe by cooking with aunt juju https://cookingwithauntjuju.com/2013/07/01/chocolate-lavender-brownies/