How To Make Perfect Pot Brownies – Recipe And 30+ High Definition Images
I’d wager a good portion of 14-64 year old humans ask “Is there weed in here?” when handed a homemade brownie. So ubiquitous are THC-laded chocolatey treats that this buddy comedy fuel is often people’s first foray into edible cannabis. (Likely attributable to chocolate’s powers of covering up nearly any unpleasant taste.) Too-strong brownies sometimes carry the deep bitterness of raw marijuana, but with the right proportions you can make a brownie that’s as delicious as it is dastardly.
Some bakers opt for chocolate ganache while others are in love with the cocoa (powder). Both will give you moist and gooey brownies on their own, but combining the two makes them addictively fudgey and, pot or not, they stand alone. Brownies bake up like an extra-dense cake, and both the pan and the baking time dictate the degree of fudge you end up with. A big wide pan will give you a thick chewy result, whereas smaller portioned pans will bake up super fast and gain height.
To make Perfect Pot Brownies, we invoke a slightly more deluxe version of King Arthur Flour’s recipe. I like this one because it’s well-tested by professional recipe developers, but forgiving if you want to make tweaks, which we are going to do to max out the fudge factor. Make your butter in advance and store it in the freezer, thawing before use. You can make it the day of, just make sure to give yourself three hours of butter prepping time before you intend to start baking.
- 1 stick of unsalted butter that’s been infused with 3.5 grams of cannabis (Cannabutter Recipe)
- ¼ cup vegetable shortening
- ¾ cup of cocoa powder
- 1 cup cake flour
- 2 cups sugar
- ½ teaspoon salt
- 4 ounce bittersweet or semisweet chocolate
- ¼ teaspoon baking powder
- ⅛ teaspoon baking soda
- 2 jumbo eggs
- The guts of one vanilla bean
Preheat to 350℉. If you’ve prepped your butter in a sous-vide bag, toss it into a bowl with warm water and let it soften fully before mixing the batter. Baking all brownies, even cannabis brownies, calls for your standard wet bowl, dry bowl batter technique, so start by mixing all of the dry ingredients together. Then, in a second bowl, combine vanilla and eggs.
Melt the chocolate gently with either a double boiler or in a microwave in short bursts. Stir in the shortening into the chocolate until it melts. Stream the chocolate mixture slowly into the eggs and mix with a spatula, then fold in cannabutter. Make sure everything is uniformly mixed without aerating too much.
Fold the wet batter into the combined dry ingredients, and stir this sinfully thick goop again until it’s just mixed. Smooth out the mixture and smack it flat on the counter a few times to make sure there is no air trapped inside.
Bake for 15 minutes, rotate the pan, then bake for another 15 minutes. Remove from the oven and cool in the pan for at least 10 minutes. At this point your brownies are warm and edible, but be warned that their structure will come from cooling completely, similar to chocolate chip cookies. If you can’t wait for them to cool completely, at least use a big, sharp knife to cut off a slab so you don’t damage the innards too much. Use the paper to take them out of the pan and cool the rest of the way on a wire rack.
Portion, or don’t, but keep in mind that each 1-inch square will have roughly 29 milligrams of THC, a potent dose, so serve small chunks. You can also swap out half of the butter for the non-psychoactive kind and drop the dosage down to 15 milligrams, which is much more reasonable for people who don’t smoke habitually.