Every summer we visit Kelowna and the Okanagan Lavender & Herb Farm. We love to wander the gardens and stop in the cafe to enjoy a lavender infused treat before we leave. We also drop into the little store they have and I always pick up some cooking lavender (or food grade culinary lavender) to play with at home. This is how this recipe came to be. Rummaging through my baking box in the pantry for white chocolate, I discovered the lavender. Having never heard of lavender brownies before I thought dang this could be good. The flavour is very subtle, but 3 out of 4 of us can detect the lavender in the brownies however next time I might try adding a little more. If you can’t get your hands on lavender, just leave it out.
These brownies are simple to make and easy to eat.
- 1/3 cup butter
- 6 oz semisweet chocolate
- ¾ cup sugar
- 2 eggs
- 2 tsp vanilla
- ½ cup white chocolate morsels Bernard Callebaut
- 1 tbsp Culinary Lavender buds
- 1 cup flour
- 1/4 tsp Salt
- Preheat the oven to 350F.
- 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. With a mortar and pestle or spice grinder grind your lavender until fine.
- In a second bowl mix together your sugar, eggs and vanilla. Stir in the white chocolate and lavender. Add your 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.