Lavender and Orange Brownie Buttons are one of the prettiest brownies you can make and they taste amazing. The flavor of the citrus-y orange and the distinctive flavor of lavender add so much depth to the brownie!
Lavender and Orange Brownie Buttons is what I chose for the letter ‘L’. Honestly, I think if there was one alphabet which had a very strong competition going on what to post it was L, should it be my favourite Lemon Cake, the lemon bars, the lemon tarts, lemon meringue, lemon lemon… you get the drift. I love citrus in my bakes.
And then there were the Lamingtons, the child’s favourite at home but after everything it is this simple and delicious recipe that won the round.
Lavender & Orange Brownie buttons are small little dark chocolate brownies, flavoured with lavender and orange with a white chocolate and sea salt ganache on top. The recipe has been inspired by Dorie Greenspan’s Baking from my home to yours (which is a fantastic book BTW, a book I totally recommend).
Lavender and Orange Brownie Buttons
To be mixed together
- 1 tbsp orange zest
- 1 tsp lavender dried flowers
- 1 tsp sugar
For the brownie
- 1/3 cup all purpose flour
- 55 gms butter (4 tbsp)
- 70 gms dark chocolate chopped
- 1/3 cup brown sugar
- 1 tsp vanilla
- 1 egg large
For the white chocolate glaze
- 40 gms chocolate white
- 1 tsp cream
- 1/2 tsp sea salt
- Preheat the oven to 180C, Line a 24 hole mini-muffin pan with mini liners or grease it well with butter.
- Finely chop the dried lavender flowers and mix them with orange zest and 1 tsp sugar using your fingertips. This helps in releasing aromas and also helps to reduce orange zest becoming lumpy.
- Melt together butter, dark chocolate and brown sugar using a double boiler or in a microwave oven for 1-2 mins, stirring every 30 seconds so that it doesn't lump.
- Stir the vanilla, egg and zest-lavender sugar into the chocolate mixture. When the mixture is blended, add the flour and stir only till it is incorporated, do not overmix. You should have a smooth, glossy yet thick batter.
- Spoon about 1.5 tbsp of batter in each of the prepared muffin tin and bake for about 10-12 minutes till the toothpick comes out clean. Set aside for 10 minutes to cool.
- In the meanwhile, melt chopped white chocolate, cream and sea salt together over a double boiler or in microwave for 30 seconds. Do not overmelt the white chocolate. After 30 mins and a little whisking the chocolate should be ready.
- Once the buttons are cool, using a fork or piping bag spread the white chocolate on the buttons in zig zag fashion, you can even dip the buttons in the chocolate but I find it too sweet then.
- The buttons are ready to be served.