Posted by Danielle Raymond on

For the brownies:
4 ounces unsweetened chocolate
3/4 cup cannabutter (see below)
1 3/4 cups coconut sugar
1/2 teaspoon Kosher salt
2 teaspoons vanilla extract
3 large eggs
1 3/4 cup all-purpose flour
2/3 cup chopped walnuts (optional)
3 mint leaves, minced (optional)

For the cannabutter
Makes: 3/4 cup cannabutter

1/8 ounce finely ground cannabis trim
3/4 cup (1 1/2 sticks) unsalted butter

For cannabutter:
1. Preheat oven to 240 degrees. Spread cannabis evenly on a baking sheet. Bake 50 minutes (if using less cannabis, check oven after 35-40 minutes). Remove from oven and set aside.

2. In a medium saucepan, melt butter over low heat. Add decarboxylated (oven-baked) cannabis and lower heat to a simmer. Cook for 45 minutes, then remove from heat.

3. Strain cannabutter through a fine-mesh sieve or cheesecloth into a small glass measuring cup or bowl. (Discard strained cannabis solids or save for cannabis tea.)

For special brownies:
1. Preheat oven to 350 degrees and grease a 9x13-inch glass baking pan with cooking spray.

2. Place chocolate in a large glass mixing bowl and melt in the microwave or over a saucepan of boiling water.

3. Add cannabutter to melted chocolate and mix until combined, then mix in coconut sugar, salt, and vanilla.

4. Add eggs one at a time, mixing until fully incorporated.

5. Mix in flour, and walnuts and/or mint, if using.

6. Pour batter into prepared baking pan and bake for 25-30 minutes. Let cool slightly, then cut into 16 pieces. Store leftovers—clearly marked as “special” if there are others using your kitchen—in the refrigerator for a week, or in the freezer for several months.



Share this post

← Older Post Newer Post →

Leave a comment

Please note, comments must be approved before they are published.