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Chocolate Lavender Brownies Recipe

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This recipe for Chocolate Lavender Brownies, by , is from The Jones Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Carley Pilato
Added: Thursday, January 12, 2006

Category:
Category:

Ingredients:  
Ingredients:  
1 tsp. dried culinary 'Provence' lavender buds
3 c. sugar
1 3/4 c. all-purpose flour
3/4 c. plus 2 tbsp. unsweetened Dutch-process cocoa powder (see note)
1/2 tsp. salt
1/4 tsp. instant espresso powder or instant coffee powder
3/4 pound (3 sticks) unsalted butter
4 large eggs
2 tsp. vanilla extract
1 c. chopped walnuts or pecans (optional)

Directions:
Directions:
Preheat the oven to 325. Butter a 13x9 inch baking dish.

Place the lavender in a spice grinder with 1 tbsp. of the sugar. Pulse until the lavender is finely ground. Transfer to a large bowl. Add the flour, cocoa, salt, espresso or coffee powder, and the remaining sugar. Mix well.

Place butter in a medium microwave-safe bowl and microwave on high power for 1 minute at a time until melted. Let cool for a few minutes. Whisk in the eggs and vanilla.

Make a well in the center of the dry ingredients and pour in the butter mixture. Using a wooden spoon, mix until just combined. Stir in the nuts (if using). Pour into the prepared pan and smooth the top. Bake for 35 to 45 minutes, until a toothpick inserted in the center comes out mostly clean.

Number Of Servings:
Number Of Servings:
Makes 24 servings
Personal Notes:
Personal Notes:
I love these brownies! They're moist, chewy, and so quick and easy to prpare. Serve them with vanilla ice cream topped with hot fudge sauce-or just plain with a glass of cold milk.

Dutch-process cocoa tends to be darker and richer than regular cocoa. Look for it in the baking asile with other cocoa powder.

 

 

 

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