When you think edibles, what's the first thing you think of? That's right, the classic pot brownie.
Marijuana brownies have been the go-to edible of choice for decades, but usually they're dry, overbaked, and reeking with the smell of weed. Well I say if you're going to make pot brownies, make them right!
These brownies are gooey and delicious, so be careful - it's easy to eat more than one! They weigh in at 35 mg THC each, but cutting the potency so you can indulge in more than one brownie is easy: simply substitute half of the cannabutter for regular butter.
Need Cannabutter? Here's a low-odor cannabutter recipe that won't smell up your house!
DOSING AND POTENCY
- 1/2 c cocoa
- 1/2 c cannabutter
- 2 eggs
- 1 c sugar
- 1/4 c flour
- 1 c chopped walnuts
- 1 tsp vanilla extract
- 1 pinch salt
Preheat oven to 325 degrees.
Melt butter with cocoa until smooth, then transfer to large bowl and allow to cool. Whisk in eggs one at a time, then add vanilla.
While your cocoa/butter mix is cooling, combine dry ingredients: sugar, flour, nuts, and salt. Add to cooled cocoa mixture and stir until just combined.
Pour into a greased 8 x 8-inch square pan. Bake 30 to 35 minutes. Do not overbake.
It's better for the brownies to be gooey than hard and overbaked. Let cool completely, then cut into bars.