A hint of floral lavender takes these rich brownies to the next level – perfect for those times when a little extra elegance is required. Don’t be tempted to add more lavender – too much could make these bitter.

30 min
30 min


  1. 115g dark chocolate, chopped
  2. 160g unsalted butter
  3. 1 tsp dried lavender flowers
  4. 1 tsp Queen Organic Vanilla Bean Paste
  5. 1/8 tsp salt
  6. 1/8 tsp ground cinnamon
  7. 1 cup (220g) caster sugar
  8. 2 large eggs
  9. 1/2 cup (75g) plain flour
  10. 1 cup (120g) walnuts, chopped
  11. 1/4 tsp flaky sea salt


  1. Step 1

    Preheat the oven to 175C (fan forced). Grease and line a 20cm square pan.

  2. Step 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.

  3. Step 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.

  4. Step 4

    Add the eggs, mixing until well combined, and then stir in the flour and walnuts, mixing until a smooth, thick batter is formed.

  5. Step 5

    Pour batter into the pan. Bake for 25-30 minutes, or until an inserted knife comes out clean.

  6. Step 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


Hi Bronwyn, a lot of baking store make edible flowers you can purchase 🙂


Gee, I wish you could give me a clue as to the conversions for your recipes. Please?


Hi Mary Jo, We’re happy to help – could you let us know what conversions you are after?