Nuphile
Non-Smoker
I know there are already a few brownie recipes on FC, but I figured the more good info on here, the better.
I cannot remember where I found this recipe, but it works exceptionally well with cannabutter that is free of water.
1/2 lb. unsalted cannabutter (made from 4 oz. high quality trim)
8 oz. bittersweet chocolate (no more than 60% cacao)
2 c suger
1 tsp. pure vanilla extract
5 large eggs
2/3 c all-purpose flour
1/3 c unsweetened Dutch-process cocoa powder
1/2 tsp. salt
Preheat oven to 325F with rack in middle (I use 325F because I don't know how accurate my oven is, and I want to make sure the butter does not degrade).
Butter and flour a 13"x9" baking pan. (Use cannabutter for this for an extra special treat)!
Melt butter and chocolate in a 3-qt. heavy saucepan over low heat, stirring, until smooth. Remove from heat and cool to lukewarm (this is important, as not to cook the eggs prematurely).
Whisk in sugar and vanilla.
Whisk in eggs 1 at a time until mixture is glossy and smooth.
Whisk together flour, cocoa powder, and salt, then whisk into chocolate mixture until combined.
Spread in pan and bake until a pick inserted in center comes out with crumbs, 45-60 minutes. (This length of time is required with the oven set at 325F). (The last batch I made, I pulled from the oven when the brownies were a little underdone so I could freeze them and have more of a 'fudgy' texture. Delicious)!
Cool completely.
Cut into squares.
Note: Using cannabutter of this strength makes the brownies ridiculously strong. I have a pretty low tolerance, but a piece about 1"x0.5"x1" gets me lit. Due to the strength, I would highly suggest placing the cut pieces into bags and freezing. A batch can last awhile!
I cannot remember where I found this recipe, but it works exceptionally well with cannabutter that is free of water.
1/2 lb. unsalted cannabutter (made from 4 oz. high quality trim)
8 oz. bittersweet chocolate (no more than 60% cacao)
2 c suger
1 tsp. pure vanilla extract
5 large eggs
2/3 c all-purpose flour
1/3 c unsweetened Dutch-process cocoa powder
1/2 tsp. salt
Preheat oven to 325F with rack in middle (I use 325F because I don't know how accurate my oven is, and I want to make sure the butter does not degrade).
Butter and flour a 13"x9" baking pan. (Use cannabutter for this for an extra special treat)!
Melt butter and chocolate in a 3-qt. heavy saucepan over low heat, stirring, until smooth. Remove from heat and cool to lukewarm (this is important, as not to cook the eggs prematurely).
Whisk in sugar and vanilla.
Whisk in eggs 1 at a time until mixture is glossy and smooth.
Whisk together flour, cocoa powder, and salt, then whisk into chocolate mixture until combined.
Spread in pan and bake until a pick inserted in center comes out with crumbs, 45-60 minutes. (This length of time is required with the oven set at 325F). (The last batch I made, I pulled from the oven when the brownies were a little underdone so I could freeze them and have more of a 'fudgy' texture. Delicious)!
Cool completely.
Cut into squares.
Note: Using cannabutter of this strength makes the brownies ridiculously strong. I have a pretty low tolerance, but a piece about 1"x0.5"x1" gets me lit. Due to the strength, I would highly suggest placing the cut pieces into bags and freezing. A batch can last awhile!
