Last week we made cannabutter. This week, we are putting that cannabutter into some chocolate, sugar and some other stuff and making pot brownies!

Ingredients:

1/3 cup coco powder
1 1/2 tsp espresso powder
2 oz unsweetened chocolate, chopped
1/2 cup + 2 tbsp boiling water
2 oz cannabutter
1/2 cup + 2 tbsp vegetable oil
2 large eggs + 2 egg yolks
1 1/2 tsp vanilla extract
2 1/2 cup granulated sugar
1 3/4 cup all purpose flour
1/2 tsp salt
6 oz bitter sweet chocolate, chopped or 6 oz semi-sweet chocolate, chopped*
1 cup walnuts or pecans, chopped (optional)

Equipment:

Stuff to stir with
Big ‘ol bowl
Non-stick spray
Parchment paper
9″x13″ baking dish
Tooth-pick or cake tester

Directions:

  1. Prep the baking dish by spraying it with the non-stick cooking spray and lining the bottom of the dish with the parchment paper.
  2. Preheat your oven to 350 F
  3. Add coco powder, espresso powder, unsweetened baking chocolate, and boiling water to your bowl. Stir until the chocolate is melted and everything is combined.
  4. Add cannabutter to the mixture and stir it in. I find it useful to soften or melt the butter before so that it mixes in quicker.
  5. Add vegetable oil and stir to combine.
  6. Allow mixture to cool enough so it doesn’t cook your eggs. Once cooled, add the eggs and yolks and stir to combine.
  7. Stir in vanilla extract, salt, and sugar.
  8. Now, add flour and you guessed it, stir.
  9. Add the bitter sweet or semi sweet chocolate, whichever you prefer, and most of the nuts if you are using them. Stir it up!
  10. Put this brownie mixture into the prepared baking dish and bake at 350 F for 35-45 minutes. Check with a cake tester or toothpick by placing in the center of your brownies and if it comes out mostly clean, they are done!
  11. Let the brownies cool for an hour in the pan, remove, divide and enjoy!

* I know I said both bitter sweet and semi-sweet in the video but you only need one. Give me a break, I was high.

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