Baking Mix - Chocolate Lavender Squares

Chewy, dense, deeply chocolate — with just enough culinary lavender folded in to make you stop after the first bite and try to work out what's different. It's not a perfume hit. It's more like a quiet floral note tucked behind the cocoa, softening the chocolate without competing with it.

This one has been on our shelf for a while. We tried a square at our kitchen table, decided it belonged in the shop, and never looked back. The mix is private-label from a baker we trust — and these squares were the first thing that earned them that trust.

Each bag is wrapped in burlap and finished with a deep chocolate-brown grosgrain ribbon. The contents and the wrapper match.

Product Highlights

• Chewy, fudgy chocolate squares with culinary lavender
• Real cocoa, brown sugar, and a touch of vanilla — no artificial anything
• Easy: butter, eggs, vanilla, an 8×8 pan
• Makes 16 large squares (or 32 small bites)
• Packaged in a burlap sack with the Homestead Lavender Farm label
• Net Wt: 15 oz (425 g)
• Best-by date printed on the bag

You'll Need

• 1 stick butter
• 2 large eggs
• 1 teaspoon vanilla extract
• An 8×8 pan (don't size up — the squares need the density)

Serving Suggestions

Cut them generously and serve warm alongside coffee, or cool with a glass of cold milk. They hold up beautifully wrapped individually for lunchboxes, gift baskets, or the "I'm just bringing a little something" deliveries to a neighbor. A scoop of vanilla ice cream on top turns one square into a proper dessert.

Ingredients

Bleached wheat flour (wheat flour, niacin, reduced iron, thiamine mononitrate, riboflavin, folic acid, salt, sodium bicarbonate, sodium aluminum phosphate, calcium sulfate), sugar, brown sugar (sugar, molasses), cocoa, lavender buds, salt.

Contains: Wheat.

Baking Instructions

Preheat oven to 350°F and lightly grease an 8×8 pan. Don't use a larger pan — these squares are built for that footprint, and sizing up thins them out.

Melt the butter in a bowl and let it cool completely. (This part matters — hot butter scrambles the eggs when you mix them in.) Crack the eggs into the cooled butter and whisk to combine. Stir in the vanilla. Add the packet and mix by hand until just combined.

Press the batter into the prepared pan and bake 30 to 35 minutes. Pull it out, loosen the edges with a knife while it's still warm, then let it cool completely in the pan.

Worth knowing: these don't reach their best texture out of the oven. As they cool, they transform — denser, fudgier, more intense. Wait it out. They're worth it.

Shipping & Storage

Store in a cool, dry place. Ships nationwide in eco-friendly packaging.

From our shop to your kitchen — a little decadence, the Homestead way.