by Kayla Johnson
Ahh, the pot brownie. A staple of early cannabis culture that’s still a favorite today. These treats can pack quite a punch in a delicious, chocolatey square. There are dozens of different variations of brownies floating around the web. Everything from caramel and nuts to marshmallow fluff. Today we’re throwing back to a classic, fudge brownie (if you want to add nuts, we’ll let that slide).
As with any edible recipe, how much cannabutter you use (and the potency of said cannabutter) will impact your end result. If your butter is particularly potent, or you’re relatively new to cannabis with a low tolerance, simply use half cannabutter, and half traditional unsalted butter. Don’t be afraid to tweak and adjust the amounts to your needs and preference. Your brownies, your rules!
1 stick cannabutter (split with regular butter if desired)
¾ cup cocoa powder
1 cup cake flour
1 cup white sugar
1 cup brown sugar
½ tsp. Salt
4 oz. semisweet chocolate
¼ tsp. Baking powder
¼ tsp. Baking soda
2 large eggs
1 tsp vanilla
Preheat your oven to 350*, and soften your cannabutter. Grease a 9×9 or 8×8 pan and line with parchment paper.
Mix together your dry ingredients, and in a separate bowl, combine your vanilla and eggs.
Melt the semisweet chocolate in the microwave in short bursts, and let cool if it got too warm before slowly mixing it into the vanilla and eggs. Add your softened cannabutter and gently fold it in until just combined.
Gently mix the wet ingredients into the dry bowl, taking care not to over-stir, until just combined, and scrape brownie batter into prepared pan. Tap the pan firmly and carefully on the counter a few times to help smooth out the mixture and remove air bubbles.
Bake for 15 minutes, rotate the pan, and bake for another 15. Remove, and let cool for ten minutes, then, using the parchment paper, carefully lift them from the pan to fully cool. Once cooled, cut up and enjoy.
Make sure you keep the leftovers in properly labeled containers so there are no surprised consumers later!