Fresh lavender adds a special floral note to these tender, rich brownies. They puff on the edges and collapse a bit in the center, resulting in a fudgy interior.
Nonstick cooking spray
Scant pound high-quality milk chocolate, chopped
1 stick unsalted butter
1/2 cup granulated sugar
1/4 cup safflower or vegetable oil
2 large eggs
1 tsp. vanilla extract
1 cup all purpose flour
2 tsp. minced fresh lavender
1 tsp. baking powder
1/2 tsp. salt
1/4 tsp. baking soda
- Preheat the oven to 375 degrees F. Spray a roughly 7x11-inch baking dish with cooking spray. Add a couple of inches of water to a medium-large saucepot, and bring to a boil over high heat. Place the chocolate in a large heat-proof bowl, and position over the boiling water. Reduce the heat to medium. Keep the bowl atop the simmering water until the chocolate melts. Carefully remove the hot bowl from the heat, and whisk in the butter until it melts. Let the mixture cool slightly, and whisk in the sugar, oil, eggs, and vanilla until smooth (don't add the eggs too soon, or they will cook).
- In a medium bowl, whisk together the flour, lavender, baking powder, salt, and baking soda until well-blended. Add the dry mixture to the wet mixture, and stir just until combined. Pour the batter into the greased baking dish.
- Bake until only a few moist crumbs remain on a cake tester or knife when placed into the center of the brownies, about 35 minutes. Let cool slightly, slice, and serve.