double-chocolate lavender brownies
Course: DessertCuisine: VeganServings
12
squaresPrep time
20
minutesCooking time
40
minutesIf you know me, you know I’m a sucker for lavender. I want it in my food, in my drinks, and in little vessels and tiny vases everywhere in my apartment. If lavender sounds like an unlikely ingredient in brownies, you might be right. But this combination is everything, and these brownies are decadent, gooey, and everything you could possibly want in a summer dessert. Serve with ice cream (savoury flavours like sage or rosemary shine here) or on its own.Â
Ingredients
1 tbsp food-grade lavender
1 cup white sugar
1 cup chocolate chips
1/2 cup butter
1/2 cup oat milk
2 tsp vanilla extract
1/2 cup flour
1/4 cup cocoa powder (I used dutch process)
1 1/4 tsp baking powder
1/4 tsp salt
Directions
- Set your oven to 350F/175C. Line an 8×8 inch baking pan with parchment paper, or grease with a bit of butter or canola oil.
- Blitz the lavender and sugar together in a food processor. Or, if you have a mortar and pestle, grind the lavender into a fine texture before mixing with the sugar. Set aside.
- Melt the chocolate chips and butter together in a saucepan on the stove top on a low-medium heat, stirring often. Remove from the heat once everything has melted together. Stir in the oat milk and vanilla.
- Mix the cocoa powder, flour, baking powder, and salt in a large mixing bowl. Stir in the chocolate mixture until just combined. Avoid over-mixing at this step – a few lumps in the batter are totally ok.
- Pour the batter into the prepared pan and place in the oven for 40 minutes, or until a knife or toothpick inserted into the middle comes out clean. Allow the brownies to rest until completely cooled for the best taste and texture. Â
