"These triple chocolate brownies are dark, rich and fudgy perfection. these brownies are made using two kinds of cocoa powder, over a cup of finely grated chocolate and lavender sugar. as the flavor develops, they taste even better the next day"
Triple Chocolate Lavender Brownies
4
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A Note from Feedfeed
There is nothing better than baking recipes that get better the second or third day. These brownies are made with three different types of chocolate and lavender sugar that lends a subtle floral note, absolutely delicious. Check out or Brownie Feed edited by @now_forager for more inspo!
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- Recipe Card
Prep time 25mins
Cook time 40mins
Recipe Card
quick lavender sugar
ingredients
- 2 cups sugar
- 1 tablespoons culinary grade lavender buds
triple chocolate lavender brownies
ingredients
- 1/2 cup dutch process cocoa powder (sub with natural cocoa powder)
- 1/4 cup black cocoa powder (sub with dutch process or natural cocoa powder)
- 1 1/4 cup lavender sugar
- 1 cup unsalted butter
- 2 large, room temperture eggs
- 1 large, room temperature egg yolk
- 1 teaspoon vanilla extract
- 1 cup sifted all purpose flour
- 1/2 teaspoon salt
- 9 ounces 70% cocoa finely grated chocolate
Method
Step 1
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.
Step 2
Line 8X8 baking pan with parchment paper and preheat oven to 325F. In one bowl, whisk together cocoa powders and sugar. Set aside.
Step 3
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. Pour into the same bowl used to mix the cocoa and sugar. Cool for 10 minutes.
Step 4
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.
Step 5
Add sifted flour and salt to the wet ingredients. Mix until just combined, with a few streaks of flour visible. Fold in the grated chocolate.
Step 6
Scoop even dollops of brownie batter into the prepared pan. Using an offset spatula, smooth batter into the corner and evenly across the pan.
Step 7
Bake at 325 F for 40-45 minutes. The brownie should barely pull away from the pan. Cool in pan, on a cooling rack for 30 minutes. Remove to cool on a cooling rack for an additional 15-30 minutes. For the cleanest cut, cool completely. Serve alone, with ice cream or lavender whipped cream (using the leftover lavender sugar)