Ingredients
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115g dark chocolate, chopped
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160g unsalted butter
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1 tsp dried lavender flowers
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1 tsp Queen Organic Vanilla Bean Paste
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1/8 tsp salt
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1/8 tsp ground cinnamon
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1 cup (220g) caster sugar
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2 large eggs
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1/2 cup (75g) plain flour
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1 cup (120g) walnuts, chopped
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1/4 tsp flaky sea salt
Method
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1
Preheat the oven to 175C (fan forced). Grease and line a 20cm square pan.
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2
Combine lavender flowers with 2 tsp caster sugar. Grind in a pestle and mortar (or a coffee grinder) until a fine mixture is achieved.
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3
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.
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4
Add the eggs, mixing until well combined, and then stir in the flour and walnuts, mixing until a smooth, thick batter is formed.
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5
Pour batter into the pan. Bake for 25-30 minutes, or until an inserted knife comes out clean.
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6
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.
Comments & Reviews
I would love to try this biscuit recipe, but I was wondering where you might buy lavender flowers
Bronwyn
Hi Bronwyn, a lot of baking store make edible flowers you can purchase 🙂
Queen
Gee, I wish you could give me a clue as to the conversions for your recipes. Please?
MaryJo
Hi Mary Jo, We’re happy to help – could you let us know what conversions you are after?
Queen