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Classic Marijuana Brownies

By Infused Eats  ,     

January 17, 2015

Classic Marijuana Brownies are made with cannabutter infused with a little bit of a twist to produce a deliciously refined gooey marijuana brownies recipe that will tease your taste buds and your brain.

  • Prep: 2 hrs 30 mins
  • Cook: 30 mins
  • Yields: 12 Brownies

Ingredients

Cannabutter Ingredients

1/2 oz (14 grams) marijuana bud, trim, shake, broken up ground course

10 tablespoons (1 1/4 sticks) unsalted butter, cut into 1-inch pieces

Brownie Ingredients

1 1/4 cups granulated sugar

3/4 cup unsweetened cocoa powder

1 teaspoon vanilla extract

2 large eggs

1/3 cup plus 1 tablespoon all purpose flour

1/2 cup or more chopped, toasted nuts (optional)

Directions

Cannabutter Recipe

1Make a sachet with cheesecloth for the marijuana and tie it off securely.

2Melt butter in double boiler add 1 cup water and the sachet of marijuana.

3Keep heat high and water filled in boiler for 2 Hours turning the sachet in the hot butter.

4After two hours remove heat and using tongs carefully remove sachet of marijuana and squeeze as much butter from the pouch as possible. (a pair of large slotted spoons or a masher can be helpful)

5Put filtered marijuana in container in refrigerator for about 1 hour until butter oil has solidified on top of the water, sediment and milk solids.

6Strain water off of the canna butter carefully.

Marijuana Brownie Recipe

1 Melt cannabutter in medium saucepan over medium heat.

2Preheat to 325°F. Line 8 x 8 x 2-inch metal baking pan with foil, pressing foil firmly against pan sides and leaving 2-inch overhang. Coat foil with nonstick spray.

3Once butter is melted and hot, remove from heat; immediately add sugar, cocoa, 2 teaspoons water, vanilla, and 1⁄4 teaspoon salt. Stir to blend. Let cool 5 minutes (mixture will still be hot).

4Add eggs to hot mixture 1 at a time, beating vigorously to blend after each addition. When mixture looks thick and shiny, add flour and stir until blended. Stir in nuts.

5Beat vigorously 60 strokes.

6Transfer batter to prepared pan.

7Bake brownies until toothpick inserted into center comes out almost clean, about 30 Minutes minutes.

8Cool in pan on rack. Using foil, lift brownies from pan. Cut into 4 strips. Cut each strip crosswise into 3 brownies for 12 servings.

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5 Reviews

Great recipe, although I did not use the sachet. I put the shake directly into the butter to infuse it. I love what you guys are doing, keep up the good work!!!

Nomegirl

April 19, 2018

Yeah but how much butter do you actually use?

James

April 19, 2018

Making them now! Smells good, I’ll let you know. #first-time

Joey Pants

March 26, 2018

Making these right now. Using the glass bowl we warmed the butter in. Added ground pistachios, espresso, and coconut flakes on top. Thanks for the recipe. Can’t wait. I used only a 2 year supply of twigs and a gram of fresh grinds. Didn’t get a green butter but it smells really yummy. My butter took 4 hours to cool down.

infusedeats

January 17, 2015

The Classic Pot Brownie Recipe with a little twist in the butter infusion.

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