Dark Chocolate Lavender Brownies

Dark Chocolate Lavender Brownies

Serves: 6-8 people
Prep Time: 20 minutes
Cooking Time: 45 minutes
Dark Chocolate Lavender 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
Lavender Icing:
  • 1 cup confectioners sugar
  • 1/2 teaspoon lavender extract
  • 2-3 teaspoons water


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  1. Make Lavender Sugar: Place lavender buds into a food processor. Pulse for 5 seconds. Add sugar and process for 30 seconds. Set aside.
  2. Line 9x13 baking pan with parchment paper and preheat the oven to 325F.
  3. Combine the all-purpose Flour, unsweetened cocoa powder, salt, Instant espresso powder, lavender sugar and mix.
  4. 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.
  5. Pour the butter mixture into the dry ingredients and mix until just combined.
  6. Pour into the prepared pan and smooth the top. Bake for 45-55 minutes until a toothpick comes out clean. Let cool completely.
  7. Once brownies are cooled, make Lavender Icing. In a small bowl, combine sugar, lavender extract and water, stirring until it forms a smooth frosting.
  8. Drizzle over brownies and serve! Garnish with more lavender flowers if desired.