Sharing Christmas with Lavender Brownies and Fudge

Christmas is a busy, lively time around here. People are visiting, and kitchens stay full of baking and cooking. On our farm, that means checking on the animals, tidying the house, and thinking about what we’ll bring to holiday dinners.

Neighbors stopping by, family coming in from the cold, and plates of sweets showing up on every counter, that’s what it feels like for us. Around here, you never walk into someone’s home empty-handed during the holiday visits. I like bringing something I made myself, and since lavender is part of my everyday life on the farm, it naturally finds its way into my Christmas desserts.

There’s a small joy in discovering a recipe, testing it, and turning it into something you can share. This year, I’ve focused on treats that are easy to cut into small squares, pack neatly, and give to friends and family such as Lavender Brownies and Lavender Fudge. Using culinary lavender, like the Lavandula angustifolia we grow here at Garden Gate Lavender, adds a subtle flavor that ties the dessert back to the farm. Lavender Brownies (Small-Batch Gift Squares)

You’ll need:

• ½ cup unsalted butter

• ¾ cup granulated sugar

• 2 large eggs

• ½ cup all-purpose flour

• ⅓ cup cocoa powder

• ¼ teaspoon fine salt

• ½ teaspoon vanilla

• ½ to 1 teaspoon culinary lavender, lightly crushed or just substitute lavender infused sugar for the sugar

What I do:

I melt the butter and sugar together first, just warm enough to combine. Then I whisk in the eggs and vanilla. In a separate bowl, I mix the dry ingredients and sprinkle in the lavender. Crushing the buds a bit with your fingers makes the flavor blend better.

Stir everything together and spread the batter into a small pan (an 8x8 works well). Bake at 350°F for about 18–20 minutes. Let it cool completely before cutting. The lavender settles into the chocolate in a way that feels familiar but slightly lifted. Not floral, just warm and calm.

Cut into tidy squares and place them in small paper cups or layer them in a tin between parchment.

Lavender Fudge (A Quick Christmas Candy)

You’ll need:

• 3 cups semi-sweet chocolate chips

• 1 can (14 oz) sweetened condensed milk

• 1 tablespoon unsalted butter

• 1 teaspoon vanilla

• ½ to 1 teaspoon culinary lavender, crushed

• Pinch of salt

What I do:

I line a small dish with parchment. Then I warm the condensed milk and butter in a heavy pot. Once it’s hot but not boiling, I stir in the chocolate chips and let them melt slowly. When it turns smooth, I add the lavender, salt, and vanilla.

Pour it into the dish, smooth the top, and chill it until set. It cuts cleanly into small cubes, which makes it easy to pack for gifting. The lavender shows up at the end of each bite, nothing loud, just a soft note that reminds people it came from a real place.

• A little lavender is enough. Start small and adjust next time.

• If the lavender flavor leans sharp, you likely used too much, or the buds were old. Fresh culinary-grade buds make a big difference.

• Both desserts freeze well, so you can make them ahead of busy holiday weekends.

• Small portions work better for gifting, people can try a piece without committing to a whole slice.
  

Running Garden Gate Lavender has taught me that gifts don’t have to be big to matter. When someone opens a box of homemade lavender fudge or brownies, they’re getting a piece of this farm, our fields, our Sunday dinners, and all the quiet work that happens long before dessert reaches the table.

If you make these, take a photo before you pack them up. You’ll want to remember the moment before they leave your kitchen because they won’t stay long once they reach someone else’s.