Home Food Recipe: Pot Brownies

Recipe: Pot Brownies

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Just in time for Superbowl Sunday! This recipe is a minor adaptation of Katharine Hepburn’s rightly famous brownie recipe, but with the addition of THC-infused butter. It only calls for ¼ cup of flour – and makes for a great, gooey texture. Although the recipe includes either walnuts or pecans, you can easily leave out the nuts and swap the vanilla for a tasty liqueur or, dare I suggest it, a shot of fine scotch? Lagavulin is my favorite.

Yield: That depends… sometimes these are better as mini-muffins if you have the pan.

Ingredients:

  • ½ cup cocoa
  • ¼ cup of THC-infused butter
  • ¼ cup unsalted butter
  • 2 eggs, room temperature
  • 1 cup sugar
  • ¼ cup flour
  • 1 cup chopped walnuts or pecans (optional)
  • 1 teaspoon vanilla or 1 oz. fine alcohol
  •  Pinch of salt

Directions:

  1. Preheat oven to 325 degrees.
  2. Melt butters in saucepan with cocoa over low heat and stir until smooth. Do not let boil. Remove from heat and allow to cool for a few minutes, then transfer to a large bowl. Whisk in eggs, one at a time. Stir in vanilla or liqueur.
  3. In a separate bowl, combine sugar, flour, nuts and salt. Add to the cocoa-butter mixture. Stir with a wooden spoon or penny-saver until just barely combined.
  4. Pour into a greased or parchment-lined 8 x 8-inch-square pan. Bake 30 to 35 minutes. Do not overbake. Let cool, then cut into bars. Let the strength of the THC used to infuse the butter be reflected in your portion sizing.

How to Make THC-Infused Oils

THC is oil (and not water) soluble. Because THC escapes at temperatures higher than 325 degrees fahrenheit, recipes must never bring food to higher temperatures, i.e. no deep-fry.

There are two main methods that i recommend for preparing the THC oil called for in all recipes: The Slow-Cooker and the Double-Boiler method. Other preparations tend to burn either the oil or the marijuana and are not recommended.

Slow-Cooker Method

Place 5g of vaped-marijuana or 2.5g fresh marijuana for every 1/2 cup oil in a slow cooker. If you are using butter, add 2 tbsps water. Turn on slow cooker at low setting and let sit for 24hrs, stirring occasionally. Strain through a cheesecloth into a mason jar. Store in the fridge. For butter, let sit in the refrigerator for an hour to let the fat and oil separate and then scrape off the butter.

Double-Boiler Method

Same as slow-cooker method, but using a double-boiler set to low. Check water levels regularly. Please, do not leave the house with an unattended element or burner on.

Yield: About 1/3 cup oil for every 1/2 cup originally added

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