Chile Dark Chocolate Cannabis Brownies

bowls for mixing a cannabis brownie

chile chocolate cannabis brownies Here is an amazing and adaptable recipe for making cannabis brownies. It’s adaptable because if you don’t like dark chocolate or a spicy brownie you can remove the cayenne powder and substitute semi-sweet chocolate chips and instant coffee powder. But, trust me, the pop of spice really makes these great. It also tolerates a lot of stirring, which is good for getting the cannabis mixed throughout.

Ingredients:

12 TBS (stick and a half of butter)
½ cup of dark chocolate chips (get the regular or small size chip)
½ cup of cocoa powder
1 tsp of cayenne pepper
¾ cup of granulated sugar
¾ of brown sugar
2 large eggs and 1 egg yolk
1 tsp of vanilla extract
½ teaspoon of sea salt
1 cup of all purpose flour
¾ cup of dark chocolate chips
750 mg or RSO or distillate of cannabis

Instructions:

  1. Preheat oven to 325 degrees.
  2. Pan size: 9×9 or if you have the odd 6×10 rectangle pan that will work, too.
  3. Line the bottom of the pan with parchment and butter the bottom and the sides, too.
  4. Melt the butter and ½ cup of chips over LOW heat, stirring until blended. No bubbling allowed. Remove from heat and stir in the RSO or cannabis distillate. Stir and stir and stir. Add the cocoa powder and pepper, stir it some more.
  5. Pour this into a mixing bowl.
  6. Add the two sugars into the mix and stir it up.
  7. Add the eggs one at a time and stir after each addition. You cannot stir this enough!
  8. Stir in the vanilla and sprinkle the sea salt over the batter.
  9. Add the flour and stir it up some more. You cannot overstir this recipe, you want that cannabis to be in every little bite.
  10. Stir in the ¾ cup of chocolate chips.
  11. Stir it up one last time.
  12. Spread the batter in your prepared pan. Lick the bowl, spatula and spoon. Pretty soon you won’t worry about the raw eggs.
  13. Put the pan of cannabis brownies in the fridge for 30 minutes, this will give you a very nice crackly top.
  14. Move the pan into the oven and bake for about 35-40 minutes. Test with a toothpick, there should be some fudgy stuff on the toothpick, but not too much. And with chocolate chips in there, it’s a bit hard to tell. DO NOT INCREASE THE OVEN TEMP, but you can give it another 5 minutes of baking if needed.
  15. Allow the brownies to cool for a couple of hours. The chocolate chips need to return to a stable state for cutting, use a sharp serrated knife.

Now, for the math. 750 mg of cannabis is what you have in this pan. How much potency do you want your cannabis brownie bites to have? I like to chile chocolate cannabis browniesmake something that’s about 10 mg per bite, so with a 9×9 pan, you’ll want to cut something around 81 pieces, or 9 down and 9 across. Keep some in the fridge and freeze the rest.

Keep in mind that for the inexperienced cannabis consumer, 10mg is a lot, so if you’re sharing your cannabis brownies, ask them to eat just a half to start and wait about an hour before eating the other half.