Wednesday, May 11, 2011

Lavender Brownies


Oh, I know they don’t look like much. Just some fudgy brownies, from a box. In fact, what makes these brownies so special is something so subtle, you could miss it completely if you’re not paying attention. You might think they taste a little different…just a smidge floral perhaps?

And you’d be right.

The lavender in these was so subtle, but so delicious. I was really surprised! The lavender I used was bought from a tea shop in China, so it is not as fresh as what I could gather from my own yard. These brownies were made as refreshments for a class at church on building your own hanging baskets, and meant to highlight what you could do with herbs from your own garden. (The surprise hit of the night was the Herb Hanging Basket. Brilliant, right? Stick seven of your favorite herbs in a hanging pot, hang it…and enjoy a slug-less and bunny-less herb garden all summer long!)

(Please note – I doubled the recipe and baked it in a Silpat-lined half-sheet jelly roll pan for about 30 minutes, and they were perfect. I probably should have stuck them in the freezer for about 10 minutes before cutting them, though, to help me get the edges prettier.)

(Also, this would absolutely work with a from-scratch brownie recipe. Brownies aren’t a favorite around here, so I don’t make them very often. That being the case, I haven’t tried to make them from-scratch since I was about 13. I didn’t want to experiment on my friends at church, so…a mix it was! I used a Milk Chocolate mix, and that was perfect.)

Lavender Brownies

1 boxed brownie mix (or your favorite brownie recipe)
(Ingredients required for your mix. Generally water, oil and eggs)
2 Tbsp. dried lavender flowers, plus extra for garnish

The night before, open your bag of brownie mix and add the lavender. Twist the top shut, shake to combine, and let sit overnight. This marinates the flavor of the lavender into your brownies. (If you are making brownies from scratch, the night before you bake them, measure out the required sugar and add your lavender to that. Let the sugar and lavender sit overnight and bake as usual the next day.)

On baking day, prepare your brownies and bake as directed. Before baking, sprinkle more lavender across the top of the brownies.

Serve sprinkled with powdered sugar.

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