I went on my yearly book club trip. We stayed in Rosemary Beach in Florida and had a wonderful time. There was this restaurant called Pescado's that overlooked the water from the top of the building. After ordering, sharing, and stuffing ourselves, we order their lavender brownie for dessert to share. IT was so delicious that we ordered a second one for the table. It was warm and we could all smell the lavender coming off the brownie as the waiter sat it on our table. I haven't stopped thinking about it and loved it so much that I had to recreate it. I came home and made them! They are so special!
2 sticks unsalted butter
2 cups coconut sugar
4 tbs lavender flowers
1 cup dark chocolate ( chips, or chocolate bar, I like Hu baking chocolate)
2 tsp vanilla
1/4 tsp pink salt
1 tsp baking soda
2 cups organic all purpose flour ( I've subbed for gluten free all purpose and it was great)
Preheat oven to 350 degrees.
Melt the butter in a small sauce pan. Add the lavender flowers to butter and simmer on the lowest heat for 15-20 minutes. Don’t let the butter brown, just slightly simmer.
Strain out the lavender flowers into cheesecloth or mesh strainer into a bowl. Add the butter back to the pot on lowest heat. Add the chocolate and begin to melt. Stir continuously to prevent burning the chocolate. Once melted, add the coconut sugar, stir to combine, and turn the heat off.
In a separate bowl, combine all the dry ingredients. Add the butter, chocolate, and sugar mixture to the dry ingredients. Add eggs and vanilla. Combine. This mixture will be thick.
Butter a pie plate or small square pan. Pour and smooth the batter into the pan. Bake for 20ish minutes.
Slice up and serve with some vanilla ice cream. You will be delighted!!