These lovely little chocolate brownies are as beautiful as they are delicious.

Decorative edible flowers complement the softly floral lavender glaze to balance the rich, comforting combination of vanilla and chocolate. The result is moist, chewy brownies that are fresh but tranquil, delightful yet decadent.

– Heather Shaw

Lavender Glaze Brownie Recipe

Course Dessert

Prep Time 5

Bake Time 12

Total Time 17

Servings 15 brownies

Ingredients

Brownie

6 oz semi-sweet dark chocolate
1 cup golden brown sugar
2/3 cup all-purpose flour
1/2 cup salted butter
1/4 cup dark cocoa powder
1 tsp baking powder
1/2 tsp Hedessent Tahitian Bean Flavouring

Glaze

2 1/2 cups icing sugar
1/3 cup whole milk
3 tbsp dried butterfly pea flowers
1/2 tsp Hedessent Lavender Flavouring

Garnish

edible flowers - optional

Instructions

Pre-heat oven to 350°F. Place 15 foil muffin liners into a muffin baking pan. Measure icing sugar for glaze into a mixing bowl and set aside.
Melt butter and chocolate in a double boiler. Remove from heat and add brown sugar, eggs, Hedessent Tahitian Bean, and whisk until smooth. Add dry ingredients and gently stir until just combined. *do not over mix – this will affect the texture of the batter.
Fill each foil liner with 2 tbsp of batter. Bake for 12 minutes. *The fudgier the brownies, the better.* Transfer baked brownie cups onto a cooling rack.
In a small sauce pot, bring milk to a gentle boil; remove from heat and stir in dried butterfly pea flowers. Steep for 15 minutes.
Strain flowers from milk over the bowl of icing sugar. Stir in Lavender flavouring and gently whisk until the glaze fully combines.
Pour 2 tbsp of glaze over each brownie. Garnish with edible flowers (optional). Allow glaze to set before serving.

Notes

Pro Tip #1:
For a more cake-like brownie, just add 3 more minutes to the bake time. This will result in a fluffy, less fudge-like brownie.

Pro Tip #2:
Feel free to add more Tahitian Bean! Heather enjoyed this subtle flavour, which stays nicely on the palate after eating. But for a bolder punch, add another ½ tsp.

Pro Tip #3:
Lavender Glaze – have fun with this one! Test out other flavours in your Botanicals Kit. Violet is a gorgeous flavouring, which would have a similar effect and complement your brownie.

Pro Tip #4:
The dried butterfly pea flowers used to colour the glaze is an optional step. You can omit this, or colour your glaze using your own preferred methods.

Pro Tip #4:
Edible flowers can be found in your garden during spring and summer AND your local florist! Heather used a flower called Stock Spray for this recipe, which she happened to find at her local florist during the early spring season. As it gets warmer, you can use Violets, pansies, Chamomile flowers, lavender buds, and even dandelions! Yes – dandelions! You will be pleasantly surprised at which flowers you can find just in your backyard.

Heather Shaw Bio Pic - Heather Shaw behind the scenes

Meet Heather Shaw

With a career bridging two decades as a food stylist and recipe developer, Heather Shaw combines her passion for cooking, baking, aesthetics, and media arts in everything she does. Her skills range from creating enticing recipes to artfully styling food and drinks for photography, film, and more.

Heather is very active in her collaborations with artists, colleagues, and other industry professionals. Her adaptability and food knowledge come through in all she creates, and we are thrilled to share her work with you. Her ability to come up with fun versatile recipes is key to helping our customers understand how they can easily elevate their everyday dishes with our line of food flavours. We know that you will enjoy the dishes Heather creates as much as we enjoy sharing them with you!

Follow along with Heather’s creations on Instagram @FoodbyHeather