Lavender Brownies

There isn’t another flavor quite like lavender. She is pungent, soft, and overpowering when necessary. Combined with chocolate, she blooms into this otherworldly being, at once deep and decadent, but also gentle and smooth. I made this recipe almost a decade ago, after trying lavender sipping chocolate at Asheville’s French Broad. Admittedly, you can’t drink this recipe, but I can say: I did crack the code for the perfect mix of cakey-fudgy, salty-sweet floral. Mmmmm.

Lavender Brownie Bites
Makes ~25 mini brownies
Adapted from How To Cook Like Your Grandmother

1 1/2 sticks unsalted butter
1 tsp lavender, plus more for sprinkling
1 1/2 cups granulated sugar
3/4 cup flour
1/2 teaspoon salt
3/4 cup unsweetened cocoa powder
3 eggs
3/4 cup semi-sweet chocolate chips
sea salt, for sprinkling

Preheat oven to 325 degrees and line an 8x8x2-inch square pan with parchment paper. Melt butter. While butter is still hot, add lavender. Let lavender steep in butter while you prepare the rest of the ingredients. Meanwhile, combine the sugar, flour, salt, and cocoa in a large bowl. Add eggs and melted lavender butter to dry ingredients and mix until just combined. Stir in chocolate chips. Pour into prepared pan. Top each brownie with a few sprigs of lavender for decoration. Bake for 30-35 minutes, or until a tester inserted into the center comes out clean, with moist crumbles. Let cool completely before slicing into 25 teeny tiny brownies.

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