Fudgy brownies are infused with culinary grade lavender and white chocolate chunks making these White Chocolate Lavender Brownies the ultimate treat!
White Chocolate Lavender Brownies
Every summer we visit Kelowna, British Columbia, and the Okanagan Lavender & Herb Farm. It’s a visit I look forward too as we wander the farm, do a little shopping (like culinary grade lavender) and indulge in lavender infused treats before we leave.
I’ve been experimenting with lavender in my baking, and decided to put some in these brownies.
Using Lavender in baking
Lavender adds flavour but like vanilla it should be used sparingly or it can over power a dish. Always use culinary grade as this ensures the lavender has not been sprayed with anything first. You will want to either steep the lavender buds and strain, or grind small.
You may have used lavender before in cooking and not even known. Herbes de Provence, a blend of strong herbs, typically contains lavender. It will also have rosemary, thyme, and oregano mixed in.
Find it at your local spice store or order it online.
Brownies should be moist and fudgey on the inside with crispy edges on the outside. They are an easy recipe that requires no fancy methods, just mixing ingredients together, pouring into a pan and baking. That is why they show up at so many functions – easy peasy!
When baking brownies, it’s better to pull them out early, then leave them in too long as it could dry them out. Once out of the oven they need a little time to cool down before devouring.
Other treat recipes to check out!
- Blueberry Lavender Creme Brulee
- Reese Peanut Butter Chocolate Nanaimo Bars
- Brownie Cake
- Chocolate Chunk Fudge Brownies
- Cinnamon Butter Cake
If you made this recipe tag Wanda Baker on Instagram and hashtag it #bakersbeans or #wandabaker
- 1/3 cup butter
- 6 oz semisweet chocolate
- ¾ cup sugar
- 2 eggs
- 2 tsp vanilla
- ½ cup white chocolate pieces or small chunks
- 1-2 tsp Culinary Lavender buds
- 1 cup flour
- 1/4 tsp salt
- Preheat the oven to 350 F.
- Using a mortar and pestle or spice grinder, grind your lavender until fine. Set aside.
- In a double boiler or bowl over pot with simmering water melt butter and semisweet chocolate. Remove from heat and let cool 5-10 minutes.
- In a second bowl whisk together your sugar, eggs and vanilla. Stir in the white chocolate and lavender. Add flour and salt.
- Line an 8 inch greased baking pan with parchment or foil and ensure it extends over opposite edges. Add batter and bake for 25 minutes or until tester comes out clean. Let cool in pan.