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"Cookery is not chemistry. It is an art. It requires instinct and taste rather than exact measurements."--Marcel Boulestin

Chocolate Lavender Brownies Recipe

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This recipe for Chocolate Lavender Brownies is from The Jones Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
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 325º. 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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