Mini Chocolate Lavender Brownie Bites

By AislePrompt Editorial · Published 2026-07-01 · Updated 2026-07-01

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

Delicate mini brownies infused with floral lavender and rich dark chocolate, perfect bite-sized treats for any occasion. This French-inspired recipe, ready in about 30 minutes, layers unsalted butter, semisweet chocolate chips, granulated sugar into a dessert worth slowing down for — great for weekend baking, holiday tables, or any time you want a sweet payoff at the end of a meal. Each serving lands at about 90 calories and feeds 24, so it slots into a weekend bake or a special-occasion dessert tray. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 15 min Cook: 15 min Serves 24 French cuisine 90 cal/serving

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Ingredients

6 tbsp unsalted butter
4 oz semisweet chocolate chips
3/4 cup granulated sugar
2 large eggs
1 tsp vanilla extract
1/2 cup all-purpose flour
1/4 cup unsweetened cocoa powder
1 tsp, finely chopped dried culinary lavender buds
1/4 tsp salt

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Instructions

Step 1: Preheat oven to 350°F and lightly grease a mini muffin tin or line with paper liners.
Step 2: In a microwave-safe bowl, melt 6 tbsp unsalted butter with 4 oz semisweet chocolate chips in 30-second bursts, stirring between, until smooth and glossy.
Step 3: Stir 3/4 cup granulated sugar into the melted chocolate mixture. Add 2 large eggs, one at a time, whisking well after each addition, then mix in 1 tsp vanilla extract.
Step 4: In a separate bowl, whisk together 1/2 cup all-purpose flour, 1/4 cup unsweetened cocoa powder, 1 tsp finely chopped dried culinary lavender buds, and 1/4 tsp salt.
Step 5: Gradually fold the dry ingredients into the wet chocolate mixture until just combined, being careful not to overmix.
Step 6: Spoon the batter evenly into the prepared mini muffin cups, filling about 3/4 full.
Step 7: Bake for 12-15 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs.
Step 8: Let the brownie bites cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before serving.