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Recipes
Chocolate Lavender Brownies
Recipe

9 INGREDIENTS • 8 STEPS • 45MINS

Chocolate Lavender Brownies

5
2 ratings
These brownies are chocolate-y and beaming with lavender. They're definitely different than your average chocolate brownies, but sometimes different is good!
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Vodka & Biscuits
I'm Lindsay and food that tastes like home ❤ I'm hoping to inspire you to call some friends and throw a dinner party.
http://www.vodkaandbiscuits.com
These brownies are chocolate-y and beaming with lavender. They're definitely different than your average chocolate brownies, but sometimes different is good!
45MINS
Total Time
$1.12
Cost Per Serving
Ingredients
Servings
12
US / Metric
Dried Lavender Bulbs
1 tsp
Dried Lavender Bulbs
Unsweetened Cocoa Powder
3/4 cup
Unsweetened Cocoa Powder
Salt
1/2 tsp
Instant Espresso Powder
1/4 tsp
Instant Espresso Powder
Butter
1 cup
Nutrition Per Serving
VIEW ALL
Calories
437
Fat
18.7 g
Protein
5.1 g
Carbs
66.3 g
Add to plan
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Chocolate Lavender Brownies
Save
author_avatar
Vodka & Biscuits
I'm Lindsay and food that tastes like home ❤ I'm hoping to inspire you to call some friends and throw a dinner party.
http://www.vodkaandbiscuits.com
Cooking InstructionsHide images
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 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 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 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 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 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!
step 8 Serve with ice cream, preferably honey ice cream. Enjoy!
Tags
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American
Microwave
Shellfish-Free
Vegetarian
Dessert
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