- October 17, 2018
- Posted by: Shane Dwyer
- Category: Magazine Stories
If you’re in the mood to serve some “special” brownies and love baking from scratch, here are two ah-mazing pot brownie recipes you will love.
Why homemade? Your brownies will taste better than anything you can get at a dispensary, and you’re fully in charge of how much weed actually ends up in the brownies. The secret to these recipes is that the weed must be decarboxylated, or heated in order to fully activate its psychoactive properties.
How to Make Weed Brownies
This recipe uses “weed butter” – a delightful mix of butter and cannabis, which increases the potency of the brownies). This is a time-intensive but worthy addition to your weed brownies, and does require patience and someone present to prevent kitchen disasters. You can store your leftover weed butter in the fridge and use as you like (just be careful to clearly mark the container)!
To make weed butter:
Add 1 cup of water and 1 lb unsalted butter to a saucepan or crockpot. Gently heat until butter has melted (don’t let it boil). Add up to ⅛ cup of finely ground marijuana (less if you prefer). Cook the mixture on low for anywhere from 3 hrs (mild potency) to 16 hours (maximum potency). Strain the mixture through a cheesecloth to remove the plant matter, and pour into a glass refrigerator-safe container. Let the butter cool overnight in the fridge. While the butter cools, it will rise to the top, leaving water at the bottom. Drain the water, and your butter is ready.
Now, make some brownies!
- 4 ounces unsweetened chocolate
- 3/4 cup cannabutter (butter mixed with cannabis)
- 1 3/4 cups coconut sugar
- 1/2 teaspoon Kosher salt
- 2 tsp vanilla extract
- 3 large eggs
- 1 3/4 cup all-purpose flour
- 2/3 cup chopped walnuts (optional)
- 3 mint leaves, minced; or a teaspoon dried mint (helps offset the pungent weedy smell)
Preheat your oven to 350 and grease a 9×13” cooking pan with butter or cooking spray.
Melt the chocolate in a microwave or over a saucepan of boiling water, being careful not to burn it.
Add the weed butter and mix until combined. Add coconut sugar, vanilla, and salt.
Next, add the eggs one at a time, and mix thoroughly.
Mix in the flour, walnuts, and mint.
Pour the batter into the baking pan and bake for 25-30 minutes. Allow the brownies to cool slightly before cutting into 16 pieces. If you have leftovers, be sure to clearly mark them, so kids don’t help themselves!
If you like to put frosting on your brownies, you can use any major brand store-bought frosting or make your own. Put frosting on brownies once they have cooled.
Here’s an easy frosting recipe and yes, you can add more pot to it!
- 3 tablespoons unsalted butter (you can also use your weed butter)
- 1 1⁄2 cups powdered sugar
- 2 tablespoons whole milk
- 2 tablespoons unsweetened cocoa
- 1 teaspoon vanilla extract
Melt butter in a small saucepan (avoid boiling it). Add cocoa and remove pan from heat. Stir in remaining ingredients until smooth. Spread over cooled brownies. Lick the bowl!