- 115g dark chocolate, chopped
- 160g unsalted butter
- 1 tsp dried lavender flowers
- 1 tsp Queen Organic Vanilla Bean Paste
- 1/8 tsp salt
- 1/8 tsp ground cinnamon
- 1 cup caster sugar
- 2 eggs
- 75g plain flour
- 1 cup walnuts, chopped
- 1/4 tsp flaky sea salt
Preheat the oven to 175C. Grease and line a 20cm square pan.
Combine lavender flowers with 2 tsp caster sugar. Grind in a pestle and mortar (or a coffee grinder) until a fine mixture is achieved.
In a saucepan on low heat melt the chocolate and butter, stirring slowly. Once melted, turn off the heat and stir in the lavender-sugar mixture, sugar, salt, cinnamon and vanilla extract.
Add the eggs, mixing until well combined, and then stir in the flour and walnuts, mixing until a smooth, thick batter is formed.
Pour batter into the pan. Bake for 25-30 minutes, or until an inserted knife comes out clean.
Immediately after removing the brownies from the oven, sprinkle the top with the flaked sea salt. Allow to cool for at least an hour before slicing.