Lavender Brownies Recipes
LAVENDER BROWNIES
This recipe is from The San Jose Mercury News. "Adding a tablespoon of lavender buds to 1 cup of sugar yields a very light lavender aroma. For a more intense flavor, add another teaspoon of buds."
Provided by susie cooks
Categories < 60 Mins
Time 35m
Yield 16 brownies
Number Of Ingredients 9
Steps:
- Preheat oven to 325. Put sugar and lavender buds in a food processor and pulse together.
- Set a double boiler or a heatproof bowl over a pot of simmering water. Add butter, lavender sugar, cocoa and salt, stirring occasionally until the butter melts and the mixture becomes fairly smooth and hot. Remove from heat and let cool until the mixture is warm.
- With a wooden spoon, stir in vanilla, then add eggs, one at a time, stirring vigorously after each one. The mixture will be smooth and shiny. Add the flour and stir until well incorporated, then stir the mixture vigorously for 40 more strokes. Pour into an 8x8 baking pan lined with parchment paper or foil, making sure two ends overhang the edges of the pan.
- Bake at 325 for 20-25 minutes, until a toothpick comes out with just a bit of batter on it. Let pan cool completely on a wire rack, then use the ends of the foil or parchment to lift the brownies out.
Nutrition Facts : Calories 157.1, Fat 8.4, SaturatedFat 5.1, Cholesterol 45.5, Sodium 47, Carbohydrate 20.9, Fiber 1.4, Sugar 15.8, Protein 2.1
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- Place lavender buds into the food processor. Pulse for 5 seconds. Add sugar and process for 30 seconds. Pour into airtight container and set aside.Place chocolate in the same (now empty) food processor. Process chocolate until it resembles coarse sand. Set aside.
- Line 8X8 baking pan with parchment paper and preheat oven to 325F. In one bowl, whisk together cocoa powders and sugar. Set aside.
- Melt butter in a medium size sauce pan. Once butter has fully melted, reduce heat to low. Stir in the cocoa powders and sugar mixture. Stir quickly to ensure the mixture is well combined. Continue to stir over low heat until the mixture becomes slick like water across the pan. The sugar will look clumpy and seperated from the liquid..This is fine. Pour into the same bowl used to mix the cocoa and sugar. Cool for 10 minutes.
- In a stand mixer or using a hand mixer, beat eggs and yolk for 2-3 minutes. Beating on low, slowly add in the cooled butter/cocao/sugar mixture to the eggs. Add vanilla extract. Beat an additional minute.
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