Spring has officially arrived! This past Sunday was beautiful and the tree outside our place even bloomed. I had to snag a picture of it!
Because I have spring fever, I decided to bake some Chocolate Lavender Brownies. Lavender is a very unique and strong flavor that definitely reminds me of spring. It can often times overpower whatever you’re adding it to, but I was conservative with it because I wanted to taste the chocolate while still taste the slightest hint of lavender. These brownies were delicious and the lavender complements the chocolate nicely!
Have you ever tried baking with lavender? If so, what flavors do you think lavender complements?
- ½ cup unsalted butter, cut into 4 pieces
- 3 oz. unsweetened chocolate, finely chopped
- 1 cup sugar
- Pinch of salt
- 2 eggs, at room temperature
- 1 tsp. vanilla extract
- 3/4 cup cake flour
- 1 tbsp dried lavender
- Preheat an oven to 350°F. Lightly grease an 8-inch square baking dish.
- In a medium-sized saucepan over low heat, combine the butter and unsweetened chocolate. Heat, stirring often, until melted, about 4 minutes.
- Remove from the heat and stir in the sugar and salt. Add the eggs and vanilla and stir until well blended.
- Mix the flour and lavender together and sprinkle over the wet ingredients. Stir until combined.
- Pour the batter into the prepared dish and spread evenly. Bake until a toothpick inserted into the center of the brownies comes out almost completely clean, about 30 minutes (longer if using a metal pan). Transfer the pan to a wire rack and let cool completely. Cut into 12 sqaures.
*Adapted from William Sonoma Cookies