Preheat your oven to 325 degrees. Spray oil a 9 x 13 inch baking pan.
1 teaspoon dried culinary lavender buds
1 Tablespoon sugar
Place the buds and sugar in a spice grinder or blade style coffee grinder dedicated to spices. Whirr until the lavender is fine ground. Transfer to a large bowl.
3 cups sugar
1 3/4 cups all-purpose flour
3/4 cup unsweetened Dutch-process cocoa powder
1/2 teaspoon salt
1/4 teaspoon instant espresso powder
Add the above ingredients to the lavender-sugar. Mix throughly
3/4 pound (3 sticks) unsalted butter
3 large eggs (orignal recipe calls for 4)
2 teaspoons lavender-vanilla extract* (orignal calls for vanilla only)
Place the butter in a medium size, microwave-safe bowl. Melt on high for 1 minute. allow to cool but remain liquid. Whisk in the eggs and extract.
Make a well in the dry ingredients, pour in every last bit of butter-egg blend and mix until just combined. Spray oil a 9 x 13 pan. Pour brownie mixture in and smooth top.
Bake in preheated 325 degree oven 35 to 45 minutes. Test with toothpick (brownies are done when the pick is mostly clean)
* 1 and 1/2 teaspoons vanilla with 1/2 teaspoon lavender extract will give the same effect. Make sure you are using an extract, not a tincture or oil or essence.
Dark Chocolate Glaze
Place 2 ounces coarsley chopped or broken, bittersweet chocolate (60 to 75% cocoa), and 2 and 1/2 ounces unsweetened chocolate (100%) also coarsely chopped or broken into a medium bowl. Set at the ready. In a small saucepan combine 3/4 cup heavy cream with 3/4 cup + 2 Tablespoons sugar. Place on moderate heat. Stir the sugar-cream continuasly, cooking until sugar dissolves. Pour the hot cream over the chocolate and let set for 5 minutes. Wisk until smooth. Wisk in 4 Tablespoons unsalted butter, 3/4 teaspoon vanilla and a pinch of salt (omit salt you used regular butter). Let the glaze cool until it thickens (about 15 minutes) Do your best to keep your fingers out or you will need to make more.
Glaze cooled brownies. Sprinkle with chopped nuts, Jardine du Soleil Lavender Sprinkles or pink lavender buds.
yield: 24 brownies
Original recipe from “the Lavender Cookbook by Sharon Shipley