📖 Instructions

1. Preheat your oven to 350°F (175°C). Grease an 8x8 inch baking pan and line it with parchment paper, leaving an overhang on the sides for easy removal. This is kinda imporatnt, ya know? Don't skip it!
2. In a heatproof bowl set over a saucepan of simmering water (or in the microwave in 30-second intervals), melt the butter and semi-sweet chocolate together until smooth. Stir occasionally to prevent burning. This process is kinda like a spa day for chocolate.
3. Remove from heat and let it cool slightly. Then, whisk in the sugar, brown sugar, and vanilla extract until well combined. Don't be shy with the vanilla!
4. In a separate bowl, whisk together the eggs and egg yolk until light and frothy. This will help give the brownies a fudgy texture.
5. Gradually add the egg mixture to the chocolate mixture, whisking constantly until smooth and glossy. Be gentle; you don't want to overmix.
6. In another bowl, whisk together the flour, cocoa powder, lavender flowers (if using), and salt. This ensures that the dry ingredients are evenly distributed.
7. Gently fold the dry ingredients into the wet ingredients until just combined. Be careful not to overmix; a few streaks of flour are okay. Overmixing can lead to tough brownies, and nobody wants that!
8. Pour the batter into the prepared baking pan and spread it evenly. Sprinkle with extra chocolate chips or lavender flowers, if desired. This is your chance to get creative!
9. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out with moist crumbs attached. The edges should be set, but the center should still be slightly fudgy. Remember, ovens vary, so keep an eye on them!
10. Let the brownies cool completely in the pan before lifting them out using the parchment paper overhang. Cut into squares and serve. Enjoy these little squares of bliss!