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
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)
Preheat oven to 350 degrees. Grease or use a non-stick pan (I have used an 8×8, 9×9 and 11×7, depending on whether I double the recipe).
Melt butter over very low heat and remove as soon as it is melted.
Combine butter, olive or coconut oil, and sugar. Whisk 1-2 minutes.
Add eggs and vanilla (lately I have been using Pure vanilla from Mexico – yum); whisk another minute.
Gently add flour, cacao powder and salt (if using) until just mixed.
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.
Remove and cool on rack for 10 minutes. Place in freezer for 15 minutes before cutting. Makes 16
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!
For full medical disclosures and disclaimers, check out the footer area on my website: iscbdforme.org