Sometimes it’s rainy and chilly and the only thing in the world you can possibly think of is to do a little yoga, sip a little tea, and bake a batch of brownies. Maybe I’ll eat them for breakfast tomorrow and maybe I’ll bring them to class. I really don’t know yet. All I know is that I made something beautiful with my favorite things inside.
These brownies are dark and chewy with hints of lavender and Earl Grey and a touch of salt. Need I say more?
A Few of My Favorite Things Brownies
Recipe is adapted from the Doubleday Cookbook by Jean Anderson & Elaine Hanna, which is a marvelous compendium that taught me how to make croissants from scratch (yep, it’s that amazing). I took their basic brownie recipe and changed it up…more butter, less vanilla, and a few special ingredients.
You’ll be needing…
1/2 cup butter (one stick), unsalted
2 1 ounce squares of baking chocolate
3-4 ounces of good dark chocolate (this is non-negotiable)
3/4 cup white flour
1/2 teaspoon baking powder
1/4 teaspoon lavender salt (alternately, you can grind up a teaspoon of fresh lavender leaves or use 1/4 teaspoon salt with a pinch of dried lavender)
1 cup white sugar
1/2 tsp vanilla
1 tsp Earl Grey tea leaves
Preheat the oven to 350 degrees F and butter an 8x8x2 inch pan (or…if you’re like me and don’t have one, try a baking dish that’s 2 inches deep and 9 inches across…)
Place the butter and both types of chocolate in a double boiler and melt.
Meanwhile, mix together the flour, salt, and baking powder. Grind up the tea leaves with a mortar and pestle and mix in.
In a large bowl, beat together the sugar, eggs, and vanilla till well blended.
When the chocolate and butter are totally melted, pour them into the egg/sugar/vanilla bowl and whisk together. Then gradually mix in the dry ingredients.
Pour into the buttered pan and bake for 25 minutes or so, till a knife inserted in the middle comes out cleanly.