lavender brownies recipe

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Chocolate and lavender are flavours that get on well together. The taste is flowery and a little spicy. In this recipe, you can use both fresh and dried flowers. If you use dried lavender, you need less because the flavour is more concentrated.

  • Yield: 24 squares


  • 1 portion brownie batter
  • 2 tbsp fresh lavender, crushed
  • 400 g (14 oz) good quality dark chocolate, 70% cocoa solids
Fudge Icing
  • 10 fl oz (300 ml) double cream
  • 3½ fl oz (100 ml) milk
  • 3½ fl oz (100 ml) golden syrup
  • 14 oz (400 g) good quality dark chocolate, 70% cocoa solids
  • Fresh lavender and lightly whipped cream to serve
How to Make It
  1. Make the brownie batter according to the basic recipe and add the lavender.
  2. Coarsely chop the chocolate and mix it into the batter.
  3. Place baking parchment on the bottom of a baking tin and fill the dish with the batter.
  4. Bake in the middle of the oven for 30–35 minutes. Test for doneness with a toothpick; the cake should be alittle sticky.
  5. Icing
  6. Boil the cream, milk and syrup. Remove the pot from the heat and let the liquid cool a few degrees.
  7. Finely chop the chocolate and fold it into the warm cream so the chocolate melts.
  8. Spread the icing over the cake and refrigerate until the icing is firm.
  9. Slice the cake into squares and serve with lightly whipped cream and fresh lavender flowers.

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