Chocolate-Lavender Brownies
Chocolate Lavender Brownies (from The Lavender Cookbook, by Sharon Shipley with modifications as served at Lavender Hill Farm Open House)
2 teaspoon dried culinary English lavender
3 cups sugar
1 ¾ cups all-purpose flour
¾ cup plus 2 tablespoons unsweetened Dutch-process cocoa
½ teaspoon salt
¼ teaspoon instant expresso powder or instant coffee powder
¾ pound (3 sticks) unsalted butter
4 large eggs
2 teaspoons vanilla extract
1 cup chopped walnuts or pecans (optional)
Preheat the oven to 325 F. Butter a 13 x 9 inch baking dish.
Place the lavender in a spice grinder (or mortar & pestle) with 1 tablespoon of the sugar. Pulse until the lavender is finely ground. Transfer to a large bowl. Add the four, cocoa, salt espresso or coffee powder, and the remaining sugar. Mix well.
Place the butter in a medium microwave-safe bowl and microwave on high power for 1 minute at a time until melted. Let cool for a few minutes. Whisk in the eggs and vanilla.
Make a well in the center of the dry ingredients and pour in the butter mixture. Using a wooden spoon, mix until just combined. Stir in the nuts (if using). Pour into the prepared pan and smooth the top. Bake for 35 to 45 minutes, until a toothpick inserted in the center comes out mostly clean.