White Chocolate Lavender Brownies with Hazelnut Crunch Recipe

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Summary:
Turn a classic dessert into a gourmet treat with this unique and tasteful White Chocolate Lavender Brownies with Hazelnut Crunch recipe. Each bite combines the sweetness of white chocolate and the fragrant hint of lavender, topped off with a delightful nutty crunch. Perfect for special occasions or a classy evening dessert at home!

Ingredients:

  • 200g white chocolate, chopped
  • 1/4 cup dried culinary lavender
  • 1 cup unsalted butter
  • 2 cups sugar
  • 4 large eggs
  • 1 tsp vanilla extract
  • 1 1/2 cups all-purpose flour
  • 1/2 tsp salt
  • 1 cup hazelnuts, chopped and toasted

Instructions:

  1. Preheat your oven to 350°F (175°C). Grease a 9×13 inch baking pan and line with parchment paper.
  2. In a medium-sized saucepan, melt the butter over low heat. Add the chopped white chocolate and stir until fully melted and combined. Remove from heat.
  3. In a heatproof bowl, combine the lavender and sugar. Pour the melted chocolate/butter mixture over the lavender sugar and stir well to combine. This will help infuse the lavender flavor into the mix.
  4. In a separate bowl, whisk together the eggs and vanilla extract. Gradually add this to the chocolate-lavender mix, stirring well to combine.
  5. Slowly mix in the flour and salt, making sure all ingredients are fully incorporated.
  6. Stir in ¾ of the chopped and toasted hazelnuts, reserving some for topping after baking.
  7. Pour the brownie batter into the prepared pan. Scatter the remaining hazelnuts on top.
  8. Bake for 30-35 minutes or until a toothpick inserted into the center of the brownies comes out clean.
  9. Allow the brownies to cool in the pan before cutting into squares. Once cool, remove from the pan and cut into your desired size.
  10. Enjoy your White Chocolate Lavender Brownies with a Hazelnut Crunch with a cup of your favorite hot beverage, or as a standalone treat.

Note: These brownies can be stored in an airtight container at room temperature for up to one week or can be frozen for up to three months.