Preheat the oven to 325 degrees F (160 degrees C). Grease a 13 by 9-inch baking dish or line with parchment paper.
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!
All-Purpose Flour (1 3/4 cups)
Unsweetened Cocoa Powder (3/4 cup)
Salt (1/2 tsp)
Instant Espresso Powder (1/4 tsp)
Granulated Sugar (3 cups)
, and lavender sugar. Mix and create a well in the center.
Butter (1 cup)
until melted. Allow to cool for a minute.
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.
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!