Raspberry-Lavender Brownies

This recipe is from Nancy Baggett’s book, The Art of Cooking with Lavender. Her original recipe was for a 9” x 13” pan but I rescaled the recipe for an 8” x 8” pan, increased the amount of lavender buds, and made some technique adjustments. This is a great brownie with a subtle lavender and raspberry flavor.

Raspberry-Lavender Brownies

Makes 16 Brownies

2 tablespoons seedless raspberry jam (40 grams)

1 1/2 tablespoons cold water

8 tablespoons (1 stick) unsalted butter, cut into chunks

1 1/2 tablespoons dried culinary lavender buds

1 cup all-purpose flour (125 grams)

1/4 cup unsweetened cocoa powder, not Dutch-processed (25 grams)

1/4 teaspoon salt

1 cup granulated sugar (200 grams)

6 ounces bittersweet (not unsweetened) or semisweet chocolate, coarsely chopped (170 grams)

1/2 teaspoon vanilla extract

1/4 teaspoon raspberry extract

1/8 teaspoon lavender extract

2 large eggs, at room temperature

In a small saucepan, heat the jam, water, and butter almost to boiling. Remove from the heat. Stir in the lavender buds and cool for 30 minutes.

Preheat the oven to 350oF. Line an8” x 8” baking pan with aluminum foil, leaving an overhang on two ends. Grease the foil with nonstick spray or cooking oil.

In a medium bowl, thoroughly stir together the flour, cocoa, and salt. Set aside.

Strain the lavender-butter mixture through a fine mesh sieve into the top of a double boiler. Press down to force through as much of the mixture as possible. Set the top of the double boiler containing the butter-jam mixture over simmering water, add the sugar, stirring constantly, just until it dissolves. Add the chocolate, stirring until completely melted. Remove from heat. Set aside for 5 to 10 minutes, until just slightly warm.

Stir in the vanilla, raspberry, and lavender extracts. Whisk in the eggs one at a time. Fold in the flour mixture, in 2 or 3 batches, until combined. Pour the batter into the baking pan, spreading evenly to the edges.

Bake for 20-25 minutes, until the center is barely firm when touched. Transfer the pan to a wire rack to cool completely.

Lift uncut brownies out of pan using foil overhang. Cut into 16 servings.

Store in an airtight container in the refrigerator for up to 3 days or freeze for up to a month.