Here is a recipe that was in my local newspaper a couple of years ago. Now if your not used to lavender go easy with it. It’s a flavor that’s not for everyone. If your use too much lavender in a recipe you’ll have a soapy taste. It taste’s like ginger to me. My husband and I both love the taste of it. So I leave it up to you to decide. You can get lavender flowers at any specialty food shop.
10 tbsp. Unsalted butter
1-1/4 cups granulated sugar
1 tbsp. plus 1 teaspoon lavender flowers buds
3/4 cup plus 2 tbsp. unsweetened cocoa powder
1/4 tsp. salt
1 tsp. vanilla extract
2 large eggs
1/2 all-purpose flour
Preheat oven to 325 degrees. Put sugar and lavender buds in a food processor and pulse together. Set a double boiler on a heatproof bowl over a pot of simmering water, Add butter, lavender, sugar, cocoa, and salt, stirring occasionally until the butter melts and the remaining mixture becomes fairly smooth and hot. Remove from heat and let cool until the mixture is warm. With a wooden spoon, stir in vanilla the add eggs, one at a time until well incorporated, after each one. The mixture will be smooth and shiny. Add the flour and stir until well incorporated, then stir the mixture vigorously for 40 strokes. Pour into an 8×8-inch baking pan lined with parchment paper or foil, making sure two ends over hang the edges of the pan. Bake at 325 degrees for 20-25 minutes, until a toothpick comes out with just a hint of batter on it. Let pan cool completely on a wire rack, then use the ends of the foil or parchment paper to lift the brownies out.
Note: Adding a tablespoon of lavender flowers buds to 1 cup of sugar yields a very light aroma. For more intense flavor add another 1 teaspoon of buds.