• 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!