Chocolate Lavender Brownies

 

With a delicate hint of lavender these moist and chewy brownies are moreish. Perfect for sharing and very satisfying with a cold glass of milk. You may feel inclined to generously smooth icing over top or serve with a scoop of vanilla ice cream and lashing of a hot fudgy sauce however there really is no need because in their purist form they are one decadent slice.   

Chocolate Lavender Brownies

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makes 24 brownies

1 1/2 teaspoons dried culinary lavender buds

3 cups sugar

1 3/4 cups unbleached all purpose flour

3/4 cup plus 2 tablespoons cocoa powder

1/2 teaspoon salt

1/4 teaspoon instant coffee or instant espresso powder

1 1/2 cups (3 sticks) unsalted butter

4 large eggs

2 teaspoons vanilla extract

1 cup chopped walnuts 

Preheat oven to 325ºF. Butter a 13x9 inch baking dish and line the bottom with baking parchment. 

Using a mortar and pestle, place the 1  and 1/2 teaspoons of lavender into the mortar with 1 tablespoon of the sugar. Grind together until finely ground. Transfer to a large bowl. Add the flour, cocoa powder, salt, coffee powder, and the remaining sugar. Using a whisk, mix well.

Place the butter in a medium microwave safe bowl and microwave on high power for 1 minute at a time until melted. Let cool for a few minutes... you could slowly melt the butter in a saucepan, if preferred, again allow to cool for a few minutes. Whisk in the eggs and vanilla. 

Make a well in the centre of the dry ingredients and pour in the butter mixture. Using a wooden spoon, 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 or until a toothpick inserted in the centre comes out mostly clean.