Serves:
6-8 people
Prep Time:
20 minutes
Cooking Time:
45 minutes
Ingredients
Brownies:
- 1 tablespoon culinary grade lavender buds
- 2 cup granulated sugar
- 1 ¾ cups All-Purpose Flour
- ¾ cup Unsweetened Cocoa Powder
- ½ teaspoon Salt
- ¼ teaspoon Instant Espresso Powder
- 4 Eggs
- 1/2 tablespoon Vanilla Extract
- ½ cup Butter, melted and cooled
- ½ cup Soom Dark Chocolate Tahini with Sea Salt
- 1 cup confectioners sugar
- 1/2 teaspoon lavender extract
- 2-3 teaspoons water
Instructions
- Make Lavender Sugar: Place lavender buds into a food processor. Pulse for 5 seconds. Add sugar and process for 30 seconds. Set aside.
- Line 9x13 baking pan with parchment paper and preheat the oven to 325F.
- Combine the all-purpose Flour, unsweetened cocoa powder, salt, Instant espresso powder, lavender sugar and mix.
- In a separate bowl, beat the Eggs and Vanilla Extract together. Slowly add in the butter while whisking. Add in Soom Dark Chocolate Tahini with Sea Salt and mix.
- Pour the butter mixture into the dry ingredients and mix until just combined.
- Pour into the prepared pan and smooth the top. Bake for 45-55 minutes until a toothpick comes out clean. Let cool completely.
- Once brownies are cooled, make Lavender Icing. In a small bowl, combine sugar, lavender extract and water, stirring until it forms a smooth frosting.
- Drizzle over brownies and serve! Garnish with more lavender flowers if desired.
