Lavender Brownie with Ruby Ganache
The wonderful and talented Nicole Calen from Oregon (@norwoodlavenderfarm), has not only a stunning Lavender Farm, but she also sells Lavender Gourmet Mix from her Farm which you can purchase right HERE!
I am in love with her products and today, I wanted to share a really simple recipe made with Lavender Fudge Brownie Mix from Norwood Lavender Farm.
I hope you will enjoy this recipe as much as I did. Bon Appétit!
As always, you will find the Step-by-Step Video below the recipe.
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Lavender Brownie with Ruby Ganache
This Gourmet Fudge Brownie Mix from Norwood Farm is quite something! I love how much the Lavender and the Chocolate pair so well together!
Equipment
Ingredients
LAVENDER FUDGE BROWNIE
- 1 Lavender Gourmet Fudge Brownie Mix (From Norwood Lavender Farm, OR)
- 8 tbsp (115 g) butter (Melted)
- 2 eggs
- 1 tsp (5 g) vanilla bean paste
RUBY CHOCOLATE GANACHE
- 4 oz (120 g) ruby chocolate chips
- 1/2 cup (120 g) heavy whipping cream
- 1 tbsp (15 g) culinary lavender (From Norwood Lavender Farm, OR)
Instructions
- Preheat oven to 350F/180C.
- Place your Small Round Flexipan® Mold on the top of your medium perforated baking sheet.
LAVENDER FUDGE BROWNIE
- Place butter in a small sauce pan and heat on low until melted. Set aside.
- In a mixing bowl, whisk the brownie mix. Make a well, whisk in the eggs and gradually add your cooled melted butter and vanilla bean paste. Fold until combined.
- Pour the batter into your Flexipan®.
BAKE!
- Bake for 15 minutes at 350F/180C. (Every oven heats differently, monitor your brownie from 12min). As a habit, I prefer to slightly under cook my brownie.
- Once your lavender brownie is out of the oven, let it cool down for about 10min.
RUBY CHOCOLATE GANACHE
- While your Cake is cooling down, prepare the Chocolate Ganache.
- Pour the Heavy Whipping Cream into the Mini Round Mold and bring it just to a boil in microwave, about 30 seconds at a time. Add the ruby chocolate chips and swirl to coat all chips. Allow to sit for 2 minutes, then stir.
- Pour over cake. Refrigerate your brownie for about 1 hour until the Ganache is set. Then, peel your mold, place your brownie on to your seven plate and decorate with culinary lavender. Enjoy at room temperature. Bon Appétit!
YouTube Video
Photos
Nutrition
Calories: 198kcal | Carbohydrates: 8g | Protein: 2g | Fat: 18g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 76mg | Sodium: 107mg | Potassium: 56mg | Fiber: 1g | Sugar: 7g | Vitamin A: 510IU | Vitamin C: 1mg | Calcium: 41mg | Iron: 1mg
Have You Made This Recipe?Be sure to send me your photos I would love to share them on the blog: bakingwithnessa@hotmail.com
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