Festive Lavender & Chocolate Argentine Brownies with Sparkling Ganache

What Makes This Special

These brownies are a celebration of Argentine comfort baking, elevated for New Year’s Day with a cozy blend of rich chocolate and aromatic lavender. Layered flavors unfold with every bite: floral notes from infused lavender, deep chocolate, toasted walnuts, and a sparkling champagne ganache that adds festive flair. This recipe embodies winter warmth and holiday celebration, making it the perfect centerpiece for ringing in the new year with something truly unique.

Ingredients

This recipe highlights the interplay of bold chocolate and delicate lavender, with walnuts for texture and a bubbly ganache for a festive finish. Carefully infusing lavender ensures the right floral balance—never soapy—while the sparkling wine lifts the chocolate’s richness.

For the Brownies

• Chocolate & Butter: Melted together for depth and richness.
• Lavender: Steeped, then strained to impart gentle floral notes.
• Eggs & Sugar: Whipped for a classic Argentine dense-yet-fudgy crumb.
• Flour & Salt: Just enough for structure, without dryness.
• Walnuts: Toasted, for crunch and tradition.

For the Sparkling Lavender Ganache

• Cream & Chocolate: Classic ganache base.
• Lavender: Gently infused for a subtle layer of aroma.
• Champagne/Sparkling Wine: Adds brightness, celebration, and a hint of acidity.

Instructions

Step 1: Prepare the Lavender Infusion

Place 1 1/2 tbsp dried lavender buds in a small bowl. Pour over 1 tbsp hot water and let steep for 10 minutes. Strain through a fine mesh sieve, pressing to extract maximum flavor. Reserve the lavender water; discard solids.

Why? This step captures the essence of lavender without risking bitterness or graininess.

Step 2: Prep Pan & Toast Walnuts

Preheat oven to 170°C (fan 160°C). Line a 20x20 cm pan with parchment, leaving an overhang for easy lifting. Spread 80 g walnuts on a tray, toast for 6–8 minutes (until fragrant), then cool and roughly chop.

Why? Toasting deepens nutty flavor and ensures a crisp, not soggy, bite.

Step 3: Melt Chocolate & Butter

In a heatproof bowl over gently simmering water, melt 200 g dark chocolate and 120 g butter, stirring until smooth. Remove from heat, allow to cool slightly.

Why? Gentle melting prevents chocolate from seizing or burning.

Step 4: Beat Eggs & Sugars

In a large bowl, whisk 3 eggs, 150 g brown sugar, and 50 g granulated sugar until pale and thick (about 3–4 minutes). Whisk in the reserved lavender water and 1 tsp vanilla extract.

Why? Whipping aerates the eggs, giving the brownies their characteristic Argentine texture.

Step 5: Combine and Layer Flavors

Slowly whisk the chocolate-butter mixture into the egg mixture until fully combined. Sift in 80 g flour and 1/4 tsp salt. Fold gently with a spatula until almost mixed. Add toasted walnuts and fold until just incorporated.

Why? Overmixing can lead to cakey brownies—gentle folding preserves fudginess.

Step 6: Bake

Pour batter into prepared pan, smoothing the top. Bake 24–28 minutes, or until the center is just set and a toothpick comes out with a few moist crumbs. Cool completely in the pan on a wire rack.

Why? Slight underbaking keeps the brownies moist and decadent.

Step 7: Make Sparkling Lavender Ganache

While brownies cool, heat 120 g cream in a small saucepan with 1/2 tbsp lavender buds until steaming (do not boil). Remove from heat, cover, and steep 5 minutes. Strain cream into a bowl (discard lavender). Pour over 120 g chocolate; let sit 1 minute, then whisk until smooth. Stir in 50 ml champagne.

Why? Infusing cream ensures gentle lavender essence. The sparkling wine adds lightness and a celebratory note.

Step 8: Assemble and Decorate

Once brownies are fully cool, pour ganache over in an even layer. Chill 30 minutes until set. Just before serving, decorate with edible gold leaf or glitter for a festive touch.

Why? Chilling sets the ganache for clean slices; festive decor enhances the celebratory mood.

Pro Tips

• Chop chocolate finely for even melting.
• Taste your lavender buds: If they’re strong, use a little less for subtlety.
• Use room temperature eggs to help the batter emulsify smoothly and create a shiny top.

Troubleshooting

Brownies too dry? Likely overbaked. Bake until just set—the center should wobble slightly.

Ganache split or grainy? The cream may have been too hot or overmixed. Gently reheat and whisk; add a splash of cream if needed.

Lavender flavor overpowering? Next time, reduce steeping time or use fewer buds. Quality of dried lavender varies.

Variations

• Orange zest twist: Add 1 tsp finely grated orange zest to the batter for extra festive citrus aroma.
• No nuts: Omit walnuts or replace with dried cranberries for a tart counterpoint.
• Gluten-free: Substitute flour with 80 g gluten-free blend—check for binding agents like xanthan gum.

Storage

Keep brownies in an airtight container in the fridge for up to 5 days; bring to room temperature before serving for best texture. Brownies also freeze beautifully (up to 2 months)—wrap tightly and thaw overnight in the fridge.

Celebrate the new year with these luxurious, layered brownies—each bite a blend of tradition, comfort, and something a little bit magical.