The “special brownie” needs less introduction than most baked goods, but you’ll find no sloppily constructed, slightly burnt bars here.
For those who don’t live near a dispensary (or a group of friendly college kids), here’s a low-key way to get your hands on safe, tasty edibles: Go homemade.
Not only will they taste better, but when you DIY, you’re also fully in charge of how much bud actually ends up in the brownies. This recipe calls for a full 1/8 ounce of cannabis, yet the process still works if you decide to use less.
BTW, if you go by this spice conversions chart, 1/8 ounce of parsley is equal to about 3 tablespoons. You’re welcome.
We made the full batch of the cannabutter recipe below, used our preferred amount in the brownies, and stored the excess in the fridge in a clearly marked container (emphasis on “clearly marked”).
And by the way, before you dump the contents of your grinder into a box of Duncan Hines Double Fudge, hang on a sec. To draw out cannabis’s full potential in edibles, it must be decarboxylated.
Decarba-what? Decarboxylation is basically a fancy way of saying that the herb needs to be heated to fully activate it to its psychoactive form. Think: A joint won’t get anyone high unless it’s lit on fire.
This recipe makes 16 potent brownies. While they are delicious, we do not recommend you eat more than one at a time. If you’re new to all this, eat a small one. And be patient. It could take up to 90 minutes for the brownie to digest and the high to hit you.
However, if you make this recipe with regular butter (not cannabutter), feel free to eat half the tray.
Recipe by Rebecca Firkser
Makes 16 servings
For the brownies:
4 ounces unsweetened, quality chocolate
3/4 cup cannabutter (see recipe below)
1 3/4 cups coconut sugar
1/2 teaspoon Kosher salt
2 teaspoons vanilla extract
3 large eggs
1 3/4 cup all-purpose flour
2/3 cup chopped walnuts (optional)
3 mint leaves, minced (optional*)
*Tip: If you’re not keen on the classic flavor and scent of weed, add finely minced mint leaves to the batter; it will offset the cannabis flavor.
- Preheat oven to 350°F (177°C) and grease a 9-by-13 inch glass baking pan with cooking spray.
- Place chocolate in a large glass mixing bowl and melt in the microwave or over a saucepan of boiling water.
- Add cannabutter to melted chocolate and mix until combined, then mix in coconut sugar, salt, and vanilla.
- Add eggs one at a time, mixing until fully incorporated.
- Mix in flour, and walnut and/or mint, if using.
- Pour batter into prepared baking pan and bake for 25–30 minutes. Let cool slightly, then cut into 16 pieces. Store leftovers — clearly marked if there are others using your kitchen — in the refrigerator for up to a week, or in the freezer for several months.
For the cannabutter:
1/8 ounce finely ground cannabis trim
3/4 cup (1 1/2 sticks) unsalted butter
- Preheat oven to 240°F (115°C). Spread cannabis evenly on a baking sheet. Bake 50 minutes (if using less cannabis, check oven after 35–40 minutes). Remove from oven and set aside.
- In a medium saucepan, melt butter over low heat. Add decarboxylated (oven-baked) cannabis and lower heat to a simmer. Cook for 45 minutes, then remove from heat.
- Strain cannabutter through a fine-mesh sieve or cheesecloth into a small glass measuring cup or bowl. Discard strained cannabis solids or save for cannabis tea.