A richer, more chocolatey twist on the traditional brownie, this goodie will not only get you high, but it also tastes amazing and will literally melt in your mouth.
1/4 cup cannabutter
1/2 cup unsalted butter
9 ounces bittersweet baking chocolate, chopped
1 cup granulated sugar
1/2 cup canna sugar
¾ cup plus 2 tablespoons lightly packed brown sugar
3 extra-large eggs plus 2 egg yolks
¾ teaspoon kosher salt
1 teaspoon pure vanilla extract
1 cup all-purpose flour
1 cup semisweet, milk or white chocolate chips or chunks (optional)
- Begin by preheating your oven to 350 degrees Fahrenheit. In a medium-sized saucepan on low heat, melt the bittersweet chocolate, cannabutter, and butter together, stirring frequently as to not burn the mix. Once everything is more of a liquid consistency, remove it from the flame and allow it to cool down for a few minutes.
- In a large mixing bowl, add in the sugar, vanilla extract, and eggs, beating them with a whisk thoroughly. Once the chocolate and butter mixture has cooled a little, also add it into the egg and sugar mixture, whisking yet again until the consistency is even.
- Fold in the salt, cocoa powder, and flour, as well as your chocolate chips, blending until even. Prepare a baking tin or glass container and line it with parchment paper. Fold the brownie mixture into the dish and place it in the oven. Bake for about 25 minutes, or until you can pass the toothpick test and the baked goods are cooked evenly through.
- Cut the brownies into 18 squares and allow them to cool, or eat them while they’re still warm, whatever is preferred and desired.