A pan of brownies

There’s something about a chocolate brownie that we can’t resist, whether they are chewy, fudgy or cake-like. I would describe mine more as a cross between chewy and fudgy. I do know one thing – they never last very long, even when I hide them in the freezer!

I hope you enjoy this simple recipe!

MY SPECIAL BROWNIES

INGREDIENTS:

½ cup melted (see notes) cannabutter

1 tablespoon olive oil or coconut oil

1-1/8 cup sugar

2 large eggs

 

2 teaspoons vanilla

½ cup all-purpose flour

½ cup 100% cacao powder

¼ teaspoon salt (optional)

PREPARATION:

Preheat oven to 350 degrees. Grease or use a non-stick pan (I have used an 8×8, 9×9 and 11×7).

  1. Melt butter over very low heat and remove as soon as it is melted.

  2. Combine butter, olive or coconut oil, and sugar. Whisk 1-2 minutes.

  3. Add eggs and vanilla (lately I have been using Pure vanilla from Mexico – yum); whisk another minute.

  4. Gently add flour, cacao powder and  salt (if using) until just mixed.

  5. Pour in pan. Use a spatula to spread it evenly and into the corners. Bake 20 minutes. Insert a toothpick near centre to check for doneness. See notes below.

  6. Remove and cool on rack for 10 minutes. Place in freezer for 15 minutes before cutting. Makes 16

 

NOTES:

  • Melt butter on low heat on burner of stove (not microwave).
  • If you don’t have cacoa powder, substitute with unsweetened cocoa powder.
  • 1/2 cup of walnuts can be added.
  • Brownies tend to cook quicker in metal pans than glass ones.
  • When testing my brownies, I always undercook just a little – toothpick inserted near centre should have a few crumbs clinging to it (better to be a bit moist than too dry).
  • When done, I cool brownies in pan on a rack for 10 minutes.
  • I then place them in the freezer for an additional 10-15 minutes – this makes cutting so much easier.
  • For aesthetic purposes, I trim the outside edges before cutting (and hubby gets to eat all the trimmings). I do this after the initial cooling or after they have been in the freezer. (This is optional.)
  • Once cut, I usually freeze them right away (in packages of 2 or 4) and then they can be taken out whenever. You can also store them in an airtight container.
  • If you have a low THC tolerance (like I do), be careful of tasting the batter as  you bake – it will sneak up on you. I speak from experience.
  • Remember to eat  responsibly and to know the laws in your area!

I know there are 20 brownies in the image. I made two batches so I could arrange them to take a photo.

For full medical disclosures and disclaimers, check out the footer area on my website: iscbdforme.org