The title of the recipe

Ingredients

• 1 cup (200g) dark chocolate chips (at least 70% cocoa)
• 1/2 cup (100g) unsalted butter, at room temperature
• 1 cup (200g) granulated sugar
• 4 large eggs
• 2 teaspoons grated lemon zest
• 2 tablespoons freshly squeezed lemon juice
• 1 teaspoon dried lavender buds
• 1 teaspoon vanilla extract
• 1/4 cup (30g) all-purpose flour
• Salt to taste

Instructions

Step 1: Prepare the Brownie Batter

In a medium bowl, whisk together flour and salt. Set aside.

In a large mixing bowl, combine chocolate chips and butter. Melt in the microwave or over a double boiler. Once melted, stir until smooth.

Add sugar, eggs one at a time, lemon zest, lemon juice, lavender buds, and vanilla extract to the melted chocolate mixture. Whisk until well combined.

Step 2: Fold in the Flour

Gently fold the flour mixture into the brownie batter until just combined. Be careful not to overmix.

Step 3: Prepare the Cheesecake Topping

In a separate bowl, beat the cream cheese until smooth. Add sugar and vanilla extract; mix until well combined.

Step 4: Assemble and Bake

Pour half of the brownie batter into a greased and floured 8-inch (20cm) square baking pan. Top with the cheesecake mixture, spreading evenly. Pour the remaining brownie batter over the top.

Bake at 350°F (180°C) for 25-30 minutes or until a toothpick inserted in the center comes out with a few moist crumbs.

Step 5: Cool and Serve

Let cool completely in the pan before cutting into squares and serving.

Notes

• Make sure to use high-quality dark chocolate for the best flavor.
• Don't overmix the batter, as this can result in tough brownies.
• If using fresh lavender buds, make sure to remove them before baking.
• This recipe is perfect for spring and summer when lemon and lavender are at their peak freshness.