Decadent Lavender Brownies infused with Cocoa
Lavender marries Cocoa and lives happily ever after! This idea came from chats with herbalist John Redden in Toronto. (always inspiring!)
Ingredients
- 11/3 cups all purpose flour I used Bob's Mill GF flour mixture
- 1 teaspoon baking powder
- ½ teaspoon sea salt
- 1 cup grass fed unsalted butter
- 3 teaspoon lavender flowers dried
- 1 cup cocoa powder
- 1 cup organic sugar I used 1 cup of coconut sugar
- 4 eggs I used 3 farm fresh eggs
- 1.5 teaspoon vanilla I used my favourite Mexican vanilla
- Optional 1 cup chopped nuts - I have omitted the nuts.
Instructions
- Pre-heat oven to 350 F
- Either line bottom and sides of 8x8 baking pan with parchment or
- Grease small muffin tins with coconut oil or a little butter
- Combine the flour, baking powder and salt in a small bowl and set aside
- Melt the butter in a small pot over very low heat.
- When melted, add the lavender flowers. Stir gently to cover all flowers.
- On very low heat, allow the flowers to impart their flavour into the butter.
- After about 8 minutes, remove the pot from the heat. Strain the butter into a medium sized bowl.
- Stir in the cocoa. Blend in the sugar, eggs and vanilla.
- Add the dry ingredients (and nuts if you decide to use)
- Blend all together and spoon into the muffin tins (or the 8x8 pan)
- Bake in the oven for 20 minutes for the small bites (or 30-35 for larger pan)
Notes
Suggest allowing to completely cool before removing from the small muffin tins.
I put mine in the fridge after cooled to room temperature to ensure that they came out easily.
The idea of infusing melted butter ~ why not try ginger ? Sky is the limit! These decadent lavender brownies infused with cocoa are adapted from from The FRY Cocoa tin. Original recipe calls for 2 cups sugar but I used 1 cup and found these to be delightful!
I put mine in the fridge after cooled to room temperature to ensure that they came out easily.
The idea of infusing melted butter ~ why not try ginger ? Sky is the limit! These decadent lavender brownies infused with cocoa are adapted from from The FRY Cocoa tin. Original recipe calls for 2 cups sugar but I used 1 cup and found these to be delightful!