dark, rich and fudgy bronwnies with a bright floral note from lavender. these brownies are made using two kinds of cocoa powder, over a cup of finely grated chocolate and lavender sugar. as an added bonus, they taste even better the next day!
Place lavender buds into the food processor. Pulse for 5 seconds. Add sugar and process for 30 seconds. Pour into airtight container and set aside.Place chocolate in the same (now empty) food processor. Process chocolate until it resembles coarse sand. Set aside.
Line 8X8 baking pan with parchment paper and preheat oven to 325F. In one bowl, whisk together cocoa powders and sugar. Set aside.
Melt butter in a medium size sauce pan. Once butter has fully melted, reduce heat to low. Stir in the cocoa powders and sugar mixture. Stir quickly to ensure the mixture is well combined. Continue to stir over low heat until the mixture becomes slick like water across the pan. The sugar will look clumpy and seperated from the liquid..This is fine. Pour into the same bowl used to mix the cocoa and sugar. Cool for 10 minutes.
In a stand mixer or using a hand mixer, beat eggs and yolk for 2-3 minutes. Beating on low, slowly add in the cooled butter/cocao/sugar mixture to the eggs. Add vanilla extract. Beat an additional minute.
Add sifted flour and salt to the wet ingredients. Mix until just combined, with a few streaks of flour visible. Fold in the grated chocolate.
Scoop even dollops of brownie batter into the prepared pan. Using an offset spatula, smooth batter into the corner and evenly across the pan.
Bake at 325 F for 40-45 minutes. The brownie should barely pull away from the pan. Cool in pan, on a cooling rack for 30 minutes. Remove to cool on a cooling rack for an additional 15-30 minutes. For the cleanest cut, cool completely. Serve alone, with ice cream or lavender whipped cream (using the leftover lavender sugar)