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Sharon Shipley’s Chocolate Lavender Brownies

Sharon Shipley’s Chocolate Lavender Brownies

(Taken from the Lavender Cookbook)


  • 3 tsp dried culinary lavender (we have increased this from 1 tsp and it is delicious!)
  • 3 cups sugar
  • 1 ¾ cups all-purpose flour
  • ¼ cup plus 2 tbsp unsweetened Dutch process cocoa powder
  • ½ tsp salt
  • ¼ tsp instant coffee powder
  • 3 sticks unsalted butter
  • 4 large eggs
  • 2 tsp vanilla
  • 1 cup chopped walnuts or pecans (optional)

Time To Cook

1 hour


Makes 24 brownies


  • 1.
    Pre-heat your oven to 325 degrees F. Butter a 13 x 9 inch baking dish.
  • 2.
    Place the lavender in a spice grinder with 1 tbsp of the sugar. Pulse until the lavender is finely ground.
  • 3.
    Transfer to a large bowl and add the flour, cocoa, salt, coffee powder and the remaining sugar and mix well.
  • 4.
    Place the butter in a medium microwave-safe bowl and microwave, covered on high for 1 minute until melted. Let cool for a few minutes.
  • 5.
    Whisk in the eggs and vanilla.
  • 6.
    Make a well in the center of the dry ingredients and pour in the butter mixture. Using a wooden spoon, mix until just combined. Stir in the nuts if using.
  • 7.
    Pour into the prepared pan and smooth the top.
  • Finally....
    Bake for 35 – 45 minutes until a toothpick inserted in the center comes out mostly clean.