I wrote about my discovery and sudden love for lavender back in January in this post. I meant to use this ingredient more in my recipes but so many other tasty options came my way and I kinda forgot about it. So today, I’d like to make you (yes, you!) my accountability partner for this challenge: bake more with lavender.
Today’s recipe is my first attempt and OMG this recipe is decadent! Chocolate + Lavender is a combo I had seen before but for some reason, I never really bought into it. I decided to leave my doubts behind and try it out. This brownie recipe is insanely rich, buttery, and chocolaty…. It’s inspired from a baking book I own called Leon. If you’re afraid about the lavender being too intense, don’t worry - the floral fragrance is subtle. Stick with the recipe below and you won’t regret it. I promise.
Here are a few recipes using lavender that I am putting on my “to bake” list: This lavender almond cake, those blueberry lavender religieuse and this super pretty blueberry lavender cheesecake. Do you have any great lavender recipes you’d like to share or suggest? Comment below!
For the cake
- 1 1/2 sticks salted butter
- 3.5 oz (100 g) dark chocolate (70%)
- 3.5 oz (100 g) semi-sweet chocolate
- 2 teaspoons espresso or strong coffee
- 1/2 cup (70 g ; 2.5 oz) whole almonds
- 4 eggs
- 1 cup (100 g) almond flour (ground almonds)
- 2.7 oz (75 g) dark chocolate (70%), in chunks
- 4.7 oz (130 g) semi-sweet chocolate, in chunks
- 1/2 cup (100 g) white sugar
- 1/2 cup (100 g) brown sugar
- 1 tablespoon dry culinary lavender
- 4 drops of vanilla extract
For the icing
- 1 teaspoon dry culinary lavender
- 1/3 cup confectioner’s sugar
- 1/3 cup white sugar
- Food coloring (blue and red)
1. Place the white and brown sugar in a food processor with the dry lavender. Pulse until the lavender is finely ground. Transfer in a bowl.
2. Heat the oven to 350⁰F (180⁰C). Generously butter a 11 x 7 x 2 inch baking pan (or similar dimensions)
3. Melt the butter in a small saucepan, and let it cool slightly.
4. In a separate bowl, melt the 3.5 oz of dark chocolate and 3.5 oz of semi-sweet chocolate over a sauce pan of hot water., stirring well to make sure that it is properly melted, and being careful not to burn it.
5. Add the coffee to the melted butter.
6. Spread out the almonds on a baking sheet and toast in the oven for 10 minutes, then coarsely chop.
7. Crack the eggs into a large mixing bowl. Add the almond flour , the chopped almonds, all the chocolate chunks and finally the lavender sugar. Stir in the vanilla, the butter mixture and the melted chocolate.
8. Mix well until creamy and thickened, but do not overmix, because too much air will cause the brownie to crumble when baked.
9. Pour the mixture into the prepared baking pan and place in the oven for approximately 20-25 minutes. Be careful not to overbake the brownies. They are ready when the edges are slightly crusty but the middle is still soft.
10. Remove from the oven and let it cool completely in the pan.
11. Once it’s completely cooled down (I placed mine in the fridge to accelerate the process), cut 12 squares or 24 triangles.
12. In order to prepare the icing, you’ll need to place a teaspoon of dry lavender along with both type of sugar in a food processor (or spice grinder) and pulse until the lavender is ground. This will make more lavender icing sugar that you need so you can keep it for future use.
13. Mix 1/3 cup of lavender icing sugar with water. Add the water gradually and stop until you have a nice consistency (it shouldn’t be too runny). Mix in the food colors until you are happy with the color. You might need to add more sugar + water if your icing is too dark.
14. Dust the brownies with some lavender sugar. Spoon the icing in a piping bag (or ziploc bag like I did), cut a small opening and drizzle the icing on the brownies. Enjoy!