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.