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Preheat the oven to about 240 degrees. Spread the cannabis on a baking sheet evenly and bake for about 40 minutes. Remove it from the oven.
Melt unsalted butter over low heat in a medium saucepan. Add the oven-baked cannabis and lower the temperature to a simmer. Cook for about 45 minutes and remove it from heat.
Use a cheesecloth or a fine-mesh sieve to strain the cannabutter through into a bowl. Discard the solids of strained cannabis or save them for cannabis tea.
Preheat your oven to 350℉. If you have prepped your butter in a sous-vide bag, lob it into a bowl with warm water for it to completely soften before you mix the batter. Baking all brownie including pot brownies requires your standard wet bowl, dry bowl butter technique and you should hence begin mixing all the dry ingredients. The dry flour mixture includes flour, baking powder, and cocoa powder.
Use a second bowl to combine the eggs, sugar, salt, and vanilla. Whisk until light yellow and fluffy.
Use a saucepan or a double boiler to melt the chocolate. Stir in the shortening of the chocolate until it melts completely. Put the chocolate mixture slowly into the eggs mixture and mix well using a spatula and fold in cannabutter. Before you aerate too much, ensure everything is mixed uniformly.
Fold the wet batter into the combined dry flour ingredients. Sinfully stir the thick goop until it mixes thoroughly. Make sure you smooth out the mixture and smack it on the counter flat several times to ensure there is no trapped air inside.
Place your mixture in your oiled brownie pan and bake for about 15 minutes. Rotate the pan and bake for an additional 15 minutes or until the edges pull away from the pan. The top should have a shiny crust. Let it slightly cool for about 20 minutes.
You can decide to cut it into about twelve pieces or keep it whole. Serve it warm. It is essential to know that one-inch square has about twenty-nine milligrams of THC, which is a potent dose so you should serve small portions.