EASY LAVENDER BROWNIES

INGREDIENTS

For the brownies

• 1 package (567 grams) Ghirardelli Triple Chocolate premium brownie mix
• 1/3 cup vegetable oil
• 1 egg
• 5 grams culinary lavender bud, freshly ground*
• 1/3 cup water
• 1/2 cup (60-70 grams) chopped walnuts or pecans, toasted (optional)

For the frosting

• 185 grams (1 cup plus 1 heaping tbsp) 50-60% dark chocolate chips**
• 240 grams (1 cup) heavy whipping cream
• 2.5 grams culinary lavender bud*
• 5.0 grams (1 tsp) granulated sugar

INSTRUCTIONS

Prepare pan: Line an 8×8 or 9×9 inch square pan with parchment paper.

Preheat oven: 325ºF (regular bake)

Prepare frosting:

1. In a medium bowl, place the dark chocolate chips.
2. Grind together the lavender buds and sugar into a fine powder, and sprinkle over the chocolate.
3. Place the cream in a small saucepan and warm over low-medium heat, stirring often, just until small bubbles form around the edges (scald stage, 180-185ºF).]
4. Pour the hot cream over the chocolate.  Cover the bowl and leave for 2-3 minutes while the chocolate softens.  Then mix until the cream and chocolate merge into a smooth ganache.
5. Cover the ganache with a layer of plastic wrap applied directly to its surface, and refrigerate for at least 2 hours.

Prepare the brownies:

1. Place the oil and egg in a medium mixing bowl and whisk until combined and well-emulsified.
2. Add the ground lavender bud and mix well.  Let this mixture rest for 10 minutes to allow for extraction of the lavender flavor.
3. Add 2 Tbsp of the brownie mix to the emulsion.  Then, while whisking, slowly add the water.
4. Add the remaining brownie mix in four portions, mixing well between each addition.
5. Switch to a mixing spatula, and stir in the chopped nuts.
6. Spread the mixture uniformly in the prepared pan.  Place in the center of the oven for 25 minutes, then rotate the pan 180 degrees.  Continue baking for 15-25 minutes just until the center is set and passes a toothpick test; the edges should just starting to pull away from the sides.  Allow to cool completely in the pan.

Finish the frosting:

1. After the brownies have cooled completely, take the cold frosting mixture out of the refrigerator and remove the plastic covering.  Use a hand mixer to whip the ganache several minutes until the color lightens and the frosting will hold peaks.
2. Spread on the surface of the cooled brownies.
3. Use a sharp knife to cut the brownies to your desired size.  Top with a dab of whipped cream for extra decadence.

* LAVENDER TIPS

A good quality, culinary grade lavender bud with robust flavor suitable for sweet baked goods is essential for this recipe.  Lavender and chocolate flavors are very complementary, but cocoa is a strong flavor, and the lavender must be able to poke through enough to be recognizable.   Remember also that some lavender flavor will bake out, so be sure there is enough flavor evident before the brownie mixture goes into the oven.  In the frosting, the lavender flavor can be more gentle, but should still be identifiable.  If you intend to work consistently with lavender buds in the kitchen, you will be well-served by a small scale that is sensitive to at least 0.1 grams.  Teaspoon measurements of dry lavender buds can be highly unreliable; 5 grams of buds can occupy under 3 teaspoons to over 4 teaspoons depending of the relative plumpness and dryness of the buds, as well as the degree of packing.

** A NOTE ON THE CHOCOLATE FOR THE FROSTING

Use a good quality chocolate, making sure that real cocoa butter is a primary ingredient.