The Only Pot Brownie Recipe You’ll Ever Need
Nothing like infusing grandma’s recipe with cannabutter.
Edibles of every flavor and variety may exist in legal states, but for weed lovers everywhere, brownies will never get old. There’s a reason this simple vehicle for eating your way to a high has endured through the decades—it’s like cannabutter and chocolate were meant for each other.
Pot brownies are also the most democratic edible—you don’t need fancy ingredients or equipment to make a perfectly chewy, gooey batch at home. And while, sure, anyone can mix cannabutter into a bowl of Ghiradelli’s brownie mix, just like a hand-rolled joint always tastes better than a machine-perfect pre-roll, there’s nothing like the ritual of making something from scratch.
This recipe comes from Lauren Finesilver, executive chef at beloved Denver edible company Sweet Grass Kitchen. She adapted her grandmother’s recipe to work with the strong flavor of cannabutter, opting for dark chocolate made with 60-70% cacao.
“Cocoa powder doesn’t have enough chocolate flavor to balance out the cannabis,” she says. For an extra nostalgic, classic brownie taste, we recommend 1-2 tablespoons of malted milk powder—it’s one of those ingredients that can lend that “Grandma’s homemade” flavor.
Of course, these aren’t Grandma’s. As far as dosing goes, one or two servings (depending on your tolerance) will give you a nice, euphoric feeling after about an hour or two. “It’s the edible equivalent of smoking a joint,” Finesilver. says The perfect amount of baked.
The Best Pot Brownies Recipe
Yield: 12 servings (5-10mg each)
Ingredients:
7½ tablespoons (3 ¾ ounces) unsalted butter
1½ teaspoons (1/4 ounce) cannabutter
6 ounces dark chocolate, 60-70% cacao
1 cup all-purpose flour
½ teaspoon baking powder
2 large eggs, at room temperature
1 cup sugar
1 teaspoon pure vanilla extract
¼ teaspoon salt
2 tablespoons malted milk powder (0.63 oz / 18g) (optional)
Directions:
1. Preheat the oven to 350°F. Grease an 8-inch square cake pan with butter or cooking spray; set aside.
2. Melt both butters in a medium saucepan over medium heat. Stir in chocolate until combined and smooth. Remove from heat and allow to cool for 5 minutes.
3. In a small bowl, whisk together flour and baking powder (and the malted milk powder, if you choose to include).
4. In a large bowl, whisk together eggs, sugar, vanilla, and salt until fluffy and light yellow. Add chocolate mixture and mix until combined. Add flour mixture and mix until combined, but don’t overmix. The batter will be thick.
5. Pour into a greased pan and bake for 20-25 minutes on the center rack, or until the edges pull away from the pan and the top has an even, shiny crust. Let cool for 20 minutes.
6. Cut into 12 even pieces. Serve warm (can be stored in an airtight container at room temperature for one week or in the refrigerator for up to a month). Be sure to mark them as “special” and store them out of little ones’ reach.