Cannabis baking has come a long way. No longer relegated to dubious creations made in your communal dorm kitchen, you can now find cannabis-infused versions of everything from mints to shrimp chips. If you’re not a fan of the grassier taste that cannabis sometimes imparts, chocolate, as usual, is the solution.
These brownies are courtesy of Yara Herrera, who uses this recipe for cannabutter. You will only be using ¼ cup of it, so you’ll have plenty more to use however you like—cakes, cookies, or if you really want to take it to the next level, use a couple tablespoon of the cannabutter in this caramel sauce, and drizzle it over your brownies.
These brownies fit perfectly into our 8x8 Baking Dish. We recommend the olive green if you’re feeling festive. Each brownie contains 5-10mg of THC, so dose accordingly, keep out of reach from kids, and try not to eat the whole pan in one sitting.
Celebrate 4/20, or just making it through another week, with these rich, cannabis infused treats.
Preheat oven to 350F. Using pan spray or butter grease the bottom and sides of an 8x8 Baking Dish.
Melt both butters in a Saucepan or Saucier over medium heat.
Add chocolates to Saucepan and whisk until fully incorporated and smooth. Remove from heat and set aside.
Combine flour and baking powder in a bowl and whisk together. Set aside.
In a different bowl whisk together eggs, sugar, vanilla, and salt until batter is light and fluffy.
Add chocolate mixture to the bowl, then add flour mixture and mix until combined.
Pour into a baking dish. Bake for 20-25 minutes. Top the brownies off with flakey salt if desired.
Allow to cool before cutting. Cut into 12 pieces at 5-10mg each.