I made these brownies last night on a whim after looking through my e-mail trying to find a cookie recipe that my Mom sent me. Instead of the cookies, I found this recipe for Lavender Brownies that she sent. I happened to have culinary lavender that I purchased from Apple Hill Lavender Farm in Norfolk County a few months ago. If you happen to go to Apple Hill, please try their Silken apple variety, it is a.m.a.z.i.n.g.
I had 2 of these brownies last night and then I decided to take some of the batch to work and share the deliciousness! They get great reviews! (Updated: it is noon at the office and ALL brownies are gone!). Here is the recipe for you to enjoy…
Lavender Sea Salt Brownies (Gluten Free)
Yields 8, 1-inch squares
- 10 tbsps unsalted butter, solid (this is just over half a cup of butter at 0.62 cups)
- 1-1/4 cups sugar
- 1 tbsp + 1 tsp culinary lavender buds
- 3/4 cup + 2 tbsps cocoa powder
- 1/4 tsp sea salt
- 1/2 tsp pure vanilla extract
- 2 large eggs
- 1/2 cup gluten free flour (see my blog post for information)
To garnish (optional):
a few pinches of sea salt, a few punches of sugar and a few lavender buds
- Prepare an 8 x 8 inch square pan by lining it with parchment paper or foil. Ensure that the edges are over the sides so that the brownies can easily be lifted from the pan to cool.
- Put sugar and lavender buds into a good processor and pulse together.
- Set-up a double-boiler with simmering water. Add butter, lavender sugar, cocoa and salt. Stir occasionally until the butter melts and the mixture becomes fully mixed and hot. Remove the mixture from the heat and set aside to cool. You will want the mixture to be warm, but not hot!
- Preheat the oven to 325 F.
- With your warm mixture, use a wooden spoon or rubber spatula to stir in the vanilla, then add the eggs one at a time, stirring vigorously until the mixture is smooth and shiny. Add the flour and stir until well mixed. Continue to stir the mixture, ensuring that all of the chocolate a the bottom is thoroughly mixed.
- Pour the batter into the prepared 8 x 8 inch pan. Smooth the mixture into the corners. At the center of each square that you will eventually cut, place a few lavender buds and a pinch of sea salt along with a pinch of sugar (optional – note that eating a full lavender bud is rather strong for some people, but still delicious to me! It is up to you.).
- Bake at 325 F for 25 minutes and check the mixture using a tooth pick and rotate the pan. Continue to check and rotate the pan every 5-10 minutes until you have reached your desired brownie consistency. About 40 minutes. You want the tooth pick to come out fairly clean. I enjoy a chewy brownie so mine came out with a little bit of chewy mix at the tip of the tooth pick (not soaking wet though!) after about 40 minutes.
- Remove the brownies from the pan and place on a wire rack to cool. You can easily peel off the parchment paper before or after they are cool. Once cool, cut the brownies into 1 inch squares and serve. Store brownies in an air-tight container.
– Drizzle brownies with melted dark chocolate and sea salt mixture.
– Dust brownies with confectioner’s sugar.
To check out Apple Hill Lavender, here is their information: