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!



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).

  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


  • 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!

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