Classic Marijuana Brownies

AuthorInfusedEats
RatingDifficultyBeginner

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.

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Yields12 Servings
Prep Time2 hrs 30 minsCook Time30 minsTotal Time3 hrs

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)

Cannabutter Recipe
1

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

2

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

3

Keep heat high and water filled in boiler for [timer length=120]2 Hours[/timer] turning the sachet in the hot butter.

4

After 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)

5

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

6

Strain water off of the canna butter carefully.

Marijuana Brownie Recipe
7

Melt cannabutter in medium saucepan over medium heat.

8

Preheat 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.

9

Once 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).

10

Add 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.

11

Beat vigorously 60 strokes.

12

Transfer batter to prepared pan.

13

Bake brownies until toothpick inserted into center comes out almost clean, about [timer length=30]30 Minutes[/timer] minutes.

14

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

Video Credit: www.ruffhousestudios.com

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
1

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

2

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

3

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

4

After 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)

5

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

6

Strain water off of the canna butter carefully.

Marijuana Brownie Recipe
7

Melt cannabutter in medium saucepan over medium heat.

8

Preheat 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.

9

Once 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).

10

Add 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.

11

Beat vigorously 60 strokes.

12

Transfer batter to prepared pan.

13

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

14

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

Classic Marijuana Brownies

24 Comments

    1. I’ve made these several time…fabulous 😊. The last 3 times I’ve unwrapped the sachet and blended the herb in to the brownie batter. Wow!!! Twice as nice and able to have brownie bites, better to gauge your buzz. ❤❤❤

  1. 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.

  2. 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!!!

    1. I did, hopefully it works out!! Butter made from decarbed pot smells wonderful at the time!
      Good luck to you (& myself! lol)
      First time I’m actually trying this out myself also! 🤞🏻

  3. So I just made this recipe and my brownies came out really thin and the weed flavor is a little overpowering. Any suggestions on where I went wrong?

    1. Next time try infusing it with coconut oil instead of butter done the exact same way just taste better your can use the weed with any fatty substance oil for cooking with meat and that coconut oil for food and cakes and butter aswell for food and cakes even lard if you wanted to but that wouldn’t taste nice lol and when u make the brownies don’t put the nuts in whole crush then in and it makes it feel like a coconut brownie and if you don’t like coconut do it with butter but instead of using coco powder use real mates chocolate and make sure u add a pitch of salt to enhance the coco flavour hope this helps:)

  4. To my fellow brownie lovers. If they came out flat that batch would be lovely to crumble over the next batch, or cakeballs, or even mixed into icecream… yum.

    For mine I replace all purpose flour with
    1/2 c. coconut flour and add
    1 tspn baking powder to ensure they rise properly.

    (So perhaps try 1/2 tspn baking powder) or try my recipe. It’s unquestionably out of hand. And its Keto.

    I dissolve
    3/4 c. Canna honey into
    1 cup warm canna-coconut oil

    Combine
    1/4 c. coconut milk
    2 eggs
    1 tspn good vanilla extract
    1 ripened mashed avocado

    Mix together.

    Add to butter mixture.

    Into the same bowl add:
    1/2 c. coconut flour
    1/2 tspn salt.
    1 tspn baking powder
    1 c. unsweetened cocoa
    1 tspn espresso powder

    Fold all ingredients together until fully combined.

    I add:
    1/2 c. roughly chopped walnuts
    1/4 c. coconut lightly toasted.
    1/2 c. raisins
    (All sauteed in canna-coconut oil).

    1/2 cup chocolate morsels

    Mix in additions.

    Let batter rest for 5 minutes. Coconut flour requires additional liquid, if batter is too thick add more coconut milk until its pourable into an 8×8 lined pan.

    I bake 20-25 minutes at 325°
    Cool
    Frost if you like. Not necessary.
    Cut these bad babies into 20 medium sized moist and delicious brownies pieces.
    & careful…1 small chunk at a time baby.
    I hope someone can benefit from this info.
    Smooches

  5. Trying for first time to make the brownies
    Bought the infused butter.
    Will try to make my own butter next time.

    I’ll let you know how they turn out

    KitKat

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