Cooking Instructions
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Step 1
Preheat the oven to 325 degrees F (160 degrees C). Grease a 13 by 9-inch baking dish or line with parchment paper.
Step 2
Place the
Dried Lavender Bulbs (1 tsp)
in a spice grinder with 1 tablespoon of the
Granulated Sugar (1 Tbsp)
and pulse until finely ground. You can also do this in a mortar and pestle!
Step 3
Combine the
All-Purpose Flour (1 3/4 cups)
,
Unsweetened Cocoa Powder (3/4 cup)
,
Salt (1/2 tsp)
,
Instant Espresso Powder (1/4 tsp)
, remaining
Granulated Sugar (3 cups)
, and lavender sugar. Mix and create a well in the center.
Step 4
Microwave the
Butter (1 cup)
until melted. Allow to cool for a minute.
Step 5
Beat the
Eggs (4)
and
Vanilla Extract (1/2 Tbsp)
in a bowl, then slowly temper into the hot butter while whisking. Start adding a drop of the eggs at a time, then gradually increase the speed. This will help the eggs from scrambling.
Step 6
Pour the butter mix into the dry ingredients and mix until just combined.
Step 7
Pour into the prepared pan and smooth the top. Bake for 45-55 minutes until a toothpick comes out clean.
Step 8
Serve with ice cream, preferably honey ice cream. Enjoy!
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