This recipe is my adaptation of famous chef Laurie Wolf’s brownie recipe. She is a beast in cannabis cooking, one of the best, in my opinion, beating Mario Batali, Martha Stewart, High Times magazine, and many others with her recipe. Her recipe includes many delicious toppings you can add like raspberries, blueberries, and such. I like to keep it simple, so this recipe is more effortless and very easy to adapt to your like. Ingredients should be at room temperature, so they mix evenly more quickly. You want to make sure the cannabutter is evenly distributed throughout the batch. This recipe calls for butter instead of oil, cocoa powder, and melted chocolate, so it is a blend of a crusty, fudgy and cakey brownie recipe, which I love because you get the best of both worlds. Now, enough reading, let’s get baking!
Ingredients:
3 eggs
¼ tsp salt
2 tsp vanilla extract or paste
4 oz unsweetened chocolate chips or squares
1/2 cup cannabutter
1/4 cup unsalted butter
2 cups white granulated sugar
¼ cup unsweetened cocoa powder
½ tsp almond extract or emulsion
1 cup all-purpose flour
⅔ cup hazelnuts, almonds or walnuts chopped
⅔ cup milk chocolate chips to sprinkle on top (you can use dark or white if you prefer)
1/2 tsp instant coffee powder
*Don’t worry, you won’t be able to taste any coffee flavor in your brownies; a pinch of coffee only enhances the chocolate flavor. This ingredient is optional, and it won’t ruin your brownies if you don’t use it but is recommended for a more intense chocolate flavor.
Method:
Preheat oven to 340°F.
If you are not familiar with the chocolate tempering technique, make a bain-marie and gently melt the chocolate and butters on low heat in a heat-safe bowl, slowly mixing with a spatula. Use heat only until the chocolate and butters are evenly melted and combined, then take the bowl out of the heat. Low heat is essential; it will ruin your chocolate and THC if it gets too hot. Remember the rule of thumb in cannabis cooking: Always low and slow.
Stir in the sugar, the eggs, the extracts and combine well. Mix the flour, cocoa powder, salt and combine evenly with the wet mixture. Spread the batter as evenly as possible in a greased 9 x 13-inch pan; if it is not a non-stick pan, use parchment paper to cover the pan to ensure the brownies won’t stick to the pan.
Top with the nuts and chocolate chips of your choice.
Bake until completely set in the center, approx 25-30 minutes.
Let the brownies cool completely, cut, and serve by themselves or top with your favorite addition, ice cream, whipped cream, fresh berries, caramelized nuts, caramel sauce, or anything that fits your like.
The author shall not be liable for any damage or injury alleged to be caused, directly or indirectly, by the information provided here. Neither is responsible for any allergic reaction or adverse reaction to any ingredient (including cannabis). No legal or medical advice is intended with this information, and under no circumstances should any cannabis product be given to children without professional medical guidance.