Ingredients
- 115g dark chocolate, chopped
- 160g unsalted butter
- 1 tsp dried lavender flowers
- 1 tsp Queen Organic Vanilla Bean Paste
- 1/8 tsp salt
- 1/8 tsp ground cinnamon
- 1 cup (220g) caster sugar
- 2 large eggs
- 1/2 cup (75g) plain flour
- 1 cup (120g) walnuts, chopped
- 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.
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