Double Chocolate Weed Brownies

May 12, 2021
7 Ratings
Author Notes

The iconic weed brownie reigns supreme over all edibles for two reasons: They whip up in a snap and chocolate makes everything taste good, even weed. While boxed mix works in a pinch, from-scratch brownies reach a new level of scrumptious with cannabutter in the batter. Plus, this recipe only needs one bowl for easy cleanup.

Cakey brownies have their fans, but these brownies bring on the fudge. The molasses gives a caramel note and adds moisture while dark chocolate (at least 60 percent cacao) balances the sweet with a hint of bitterness. Chewy and gooey rank high on the texture meter, and these brownies capture both in one bite.

To make cannabutter, just follow my all-in-one guide, where I walk you through each step. Want to plan ahead? In the fridge, tightly wrapped cannabutter lasts about one to two weeks. In the freezer, that stretches to up to six months.

This recipe yields 16 chocolatey brownies. 1 gram of weed infused into 1/2 cup (1 stick) of butter doses the brownies at 8 to 10 milligrams THC (the chemical that gets you high) per brownie. For edibles newbies, use less cannabutter, supplementing with regular butter, to start at an even lower dose of 2 to 5 milligrams per brownie.

When edibles taste as good as brownies do, they can cause a munchies loop of getting hungry, then eating more brownies. Think ahead and make a second batch of regular brownies to avoid the temptation of eating one too many. You can follow this recipe, using the same quantity of standard unsalted butter instead of cannabutter. The combination of rich chocolate and crunchy nuts masks the flavor of weed, so be sure to label them carefully. No one likes to play edible roulette. —Vanessa Lavorato

Test Kitchen Notes

If you're considering enjoying this recipe, please consult and follow the legal restrictions for controlled substances in your state. Because there are so many variables with homemade edibles, go slowly. You may want to start with half a serving and determine your tolerance and ideal dose from there. And always wait a couple hours to feel the effects. —The Editors

  • Prep time 3 hours
  • Cook time 2 hours
  • makes 16 brownies (8 to 10 milligrams THC per brownie)
  • Cannabutter
  • 1/2 cup (113 grams) unsalted butter
  • 1 gram quality cannabis flower
  • Weed brownies
  • 1/4 cup (21 grams) natural cocoa powder, plus more for the pan
  • Cannabutter (above)
  • 1/2 cup (100 grams) chopped dark chocolate
  • 1 1/4 cups (250 grams) granulated sugar
  • 1 tablespoon molasses
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon kosher salt
  • 2 large eggs
  • 3/4 cup (90 grams) all-purpose flour
  • 1/2 cup (57 grams) chopped toasted nuts (optional)
In This Recipe
  1. Make the cannabutter, following the quantities listed above and my step-by-step guide linked in the Author Notes.
  2. Butter an 8x8-inch pan, then dust with cocoa. Heat the oven to 350°F (177°C).
  3. In a bain marie (or in the microwave in 10-second intervals), melt the cannabutter and dark chocolate. Remove the bowl from the heat, then add the sugar, molasses, vanilla, and salt.
  4. Add one egg at a time, mixing well after each. Beat for about 5 minutes, until a 5-second ribbon forms on the top of the batter when you lift the whisk. Stir in the chopped nuts (if you’re using them). Sift or whisk the flour with the cocoa powder, then add to the chocolate mixture. Combine just until the flour disappears (don’t overmix).
  5. Pour the batter into the pan and place in the center of the oven. Bake for about 25 minutes, until a glossy top forms and starts to crack. Keep an eye on the edges, they will firm up first. To check, insert a toothpick near the corner—it should have a few moist crumbs.
  6. Let cool on a wire rack for at least 10 minutes before cutting into 16 brownies. (If you’d like—and if your pan isn’t glass—you can plunge the pan into cold water immediately out of the oven. The temperature shock achieves a chewy crust while maintaining the gooey center, a tip I learned from Eric Kim.)
  7. Store the brownies in an airtight container for up to a week. For longer storage, cut and freeze the brownies, then warm up in the microwave or oven before serving.

See what other Food52ers are saying.

  • Bevi
  • Vanessa Lavorato
    Vanessa Lavorato
  • Smaug
  • TwinkyTerrapin
Vanessa Lavorato

Recipe by: Vanessa Lavorato

10 Reviews

TwinkyTerrapin April 1, 2021
Kathy and Thomas, leaving their judgy little comments after a glass or three of Chablis.
Bevi March 31, 2021
Fabulous Brownies that taste delicious!
jadejangmyeon March 23, 2021
I can't believe how puritanical some of y'all are. Grow up.
Bevi March 29, 2021
Weed is legal in some states, NY being the most recent as of April 1, 2021.
Kathy M. March 23, 2021
Really! You have stooped to this on your wonderful site...very disappointed with you.
Author Comment
Vanessa L. March 23, 2021
Hi Kathy,

These brownies taste great with or without the special ingredient. Feel free to make them how you like and enjoy!
Nerdy April 7, 2021
If you don't approve don't make them, Karen...I mean Kathy.
Thomas O. March 21, 2021
Really???!!! Now Food52 has gone to pot brownies,,,disappointed.
Author Comment
Vanessa L. March 21, 2021
The brownies taste great with or without pot. Choose your own adventure.
Smaug March 22, 2021
Why not? It's a legitimate growth market, even marginally trendy. They publish cocktail recipes and regularly advise eating crippling amounts of butter , salt and animal fat- what's the harm in some green brownies?