Lavender Glaze Brownies

Food stylist and recipe developer Heather Shaw uses Hedessant Flavour Drops and dried butterfly pea flowers to create these show-stopping brownies. “Decorative edible flowers complement the softly floral lavender glaze to balance the rich, comforting combination of vanilla and chocolate,” Shaw explains. “The result is moist, chewy brownies that are fresh but tranquil; delightful yet decadent.”

Lavender Glaze Brownies

Heather Shaw's recipe for chocolate brownies topped with a lavender glaze and edible butterfly pea flowers.

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Prep Time 5 minutes mins

Cook Time 12 minutes mins

Total Time 17 minutes mins

Course Dessert, Snack

Servings 15 brownies

Ingredients

  

Brownies

• 6 oz semi-sweet dark chocolate
• 1 cup golden brown sugar
• ⅔ cup all-purpose flour
• ½ cup salted butter
• ¼ cup dark cocoa powder
• 1 tsp baking powder
• ½ tsp Hedessent Tahitian Bean Flavouring

Lavender Glaze

• 2½ cups icing sugar
• ⅓ cup whole milk
• 3 tbsp dried butterfly pea flowers optional
• ½ tsp Hedessent Lavender Flavouring

Garnish

• edible flowers optional

Instructions

 

• Preheat 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, if using. 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, if using. Allow glaze to set before serving.

Notes

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.
2. Feel free to add more Tahitian Bean Flavouring. Shaw enjoyed this subtle flavour, which stays nicely on the palate after eating. For a bolder punch, add another ½ tsp.
3. Have fun with the Lavender Glaze. Test out other flavours in your Botanical Kit. Violet is a gorgeous flavouring, which would have a similar effect and complement your brownie.
4. The dried butterfly pea flowers used to colour the glaze are optional. You can omit them, or colour your glaze using your own preferred methods.
5. Edible flowers can be found in your garden during spring and summer, or at your local florist. Shaw uses 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. You will be pleasantly surprised at which flowers you can find just in your backyard.

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