Preheat the oven to 325 degrees F (160 degrees C). Grease a 13 by 9-inch baking dish or line with parchment paper.
Place the Dried Lavender Bulbs (1 teaspoon) in a spice grinder with 1 tablespoon of the Granulated Sugar (1/16 cup) and pulse until finely ground. You can also do this in a mortar and pestle!
Combine the All-Purpose Flour (1 3/4 cup), Unsweetened Cocoa Powder (3/4 cup), Salt (1/2 teaspoon), Instant Espresso Powder (1/4 teaspoon), remaining Granulated Sugar (2 15/16 cup), and lavender sugar. Mix and create a well in the center.
Microwave the Butter (1 cup) until melted. Allow to cool for a minute.
Beat the Egg (4) and Vanilla Extract (2 teaspoon) 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.
Pour the butter mix into the dry ingredients and mix until just combined.
Pour into the prepared pan and smooth the top. Bake for 45-55 minutes until a toothpick comes out clean.
Serve with ice cream, preferably honey ice cream. Enjoy!