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Prep time
3 hours
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Cook time
2 hours
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makes
16 brownies (8 to 10 milligrams THC per brownie)
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.
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.
Helpful tools for this recipe:
- Casafina Blue Speckled Stoneware Baking Dish
- Mason Cash Cane Mixing Bowls
- GIR Silicone Spatulas, Set of 2
—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
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Ingredients
- Cannabutter
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1/2 cup
(113 grams) unsalted butter
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1 gram
quality cannabis flower
- Weed brownies
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1/3 cup
(30 grams) natural cocoa powder
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Cannabutter (above)
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1/2 cup
(4 ounces) semi-sweet chocolate chips
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1 tablespoon
molasses
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1 teaspoon
vanilla extract
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1/4 teaspoon
kosher salt
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2
large eggs
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1 1/4 cups
(250 grams) granulated sugar
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1 cup
(120 grams) all-purpose flour
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1/2 cup
(57 grams) chopped toasted nuts (optional)
Directions
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Make the cannabutter, following the quantities listed above and my step-by-step guide linked in the Author Notes.
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Preheat the oven to 350°F (177°C) and line an 8-inch square pan with parchment in both directions.
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In a double boiler (or in the microwave in 10-second intervals), melt the cannabutter and dark chocolate. Remove the bowl from the heat, then add the molasses, vanilla, and salt.
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In a medium bowl, add the eggs and use a handheld mixer to blend on low speed until the eggs look frothy, about 1 minute. Slowly add the sugar while blending on low speed, then increase to medium speed to beat until lighter in color, thick and fluffy, 2 to 3 minutes.
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Sift or whisk the flour with the cocoa powder, then add to the chocolate butter mixture, using a rubber spatula to stir until the flour completely disappears, about 30 seconds. Fold in the sweetened eggs until the batter looks cohesive. Fold in the chopped nuts (if you’re using them).
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Pour the batter into the pan, using the spatula to spread evenly from corner to corner, and place in the center of the oven. Bake for 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.
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Let cool on a wire rack for at least 15 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.)
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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.
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