WITH BUTTER
Brownies
A simple, classic recipe for rich, potent brownies that bring chocolate and cannabis together.
Ingredients
- 5¼ oz (150 g) dark couverture chocolate.
- 6 tbsp (90 g) cannabis-infused butter.
- 1 cup (200 g) sugar.
- 1 tbsp (15 ml) vanilla essence.
- ½ cup (60 g) all-purpose flour.
- 2 large eggs.
- 2½ oz (70 g) chopped walnuts (optional).
- Chocolate shavings for decoration (optional).
Utensils
- Oven.
- Brownie pan.
- Parchment paper.
- Saucepan.
- Electric mixer.
- Heatproof bowl.
- Mixing bowl.
- Spatula.
Note
If you’d like to increase the potency, you can add finely ground, decarboxylated cannabis to the mixture.
Preparation
Preheat the oven to 175 °C (about 350 °F) and line the pan with parchment paper.
Place the chopped chocolate and butter in a heatproof bowl. Set the bowl over a saucepan of gently simmering water, making sure the bottom of the bowl does not touch the water. Stir until melted and smooth.
Remove the bowl from the heat and let the mixture cool until warm. Meanwhile, beat the eggs, sugar, and vanilla essence together in another bowl until combined.
Add the warm chocolate and butter mixture to the egg mixture and stir until combined.
Add the flour and mix gently with a spatula until no dry flour remains. Do not overmix.
If using walnuts, fold them in until evenly distributed.
Pour the batter into the prepared pan and spread it evenly.
Bake at 175 °C for approximately 30–40 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs but no raw batter.
Let the brownie cool to room temperature in the pan. Remove it from the pan and cut it into 8 pieces. Decorate with chocolate shavings, if desired.
One recipe to get you started.
Discover the full collection on Google Play ↗