Who doesn’t love some deliciously gooey chocolate brownies? These brownies are fudgy, moist, and easy to add your medicated oil or butter to!
With just some simply adjustments (as listed below!) you can make this recipe gluten free or dairy free, or both. We’ve also included standard instructions, so these brownies are just about as simple as can be, and incredible to boot.
Adding in cannabis oil or butter makes this dessert probably the best way to use your medication we can think of.
A good quality (organic and preferably raw) cocoa powder has, believe it or not, a bunch of health benefits - cocoa powder is loaded with zinc, magnesium, selenium, and iron, all minerals that help support your body’s immune system and critical functions. Magnesium in particular supports many crucial processes, such as muscle and nervous system health - and many experts estimate that due to commercial farming practices, most North Americans may be magnesium deficient without knowing it! What better way to add in some essential minerals than with a super chewy chocolate brownie?
Yummy, Gooey Chocolate Brownies
You can scroll down for the full recipe, but if this is your first time cooking with cannabis, you might find these links useful:
3/4c all-purpose flour (if not gluten free) or ¾ c Bob’s Red Mill Gluten-free blend
1/3c good quality cocoa powder (raw if possible), sifted
¼ tsp + 1/8 tsp baking powder (aluminum and gluten free)
¼ tsp salt
3/4c unsalted butter or coconut oil or vegan butter + 2 tsp canna butter or canna-oil (use coconut oil for a dairy-free version)
1 1/2c granulated sugar or coconut sugar
11/2 tsp vanilla extract
3 large eggs, room temperature
3/4c semi-sweet chocolate chips, optional (use dairy-free chips for a dairy-free version)
Preheat the oven to 325 °F. Spray with non-stick spray and line an 8″×8″ glass baking dish (350°F if using a metal pan) with parchment paper that hangs over 2 edges of the pan so you can later pull the brownies right out. Lightly spray again.
Combine dry ingredients: In a medium mixing bowl, stir together the flour, cocoa powder, baking powder and salt. Set aside.
Dissolve sugar in butter: In a small saucepan add the butter or coconut oil and melt over medium low heat. Once melted add the sugar and stir; bring the sugar and butter to a boil then quickly remove from the heat. Add in canna butter/canna-oil and blend.
Finish batter: Pour in the warm butter/sugar mixture slowly to the dry ingredients and whisk well. Add the eggs and continue and whisk or stir with a spatula until combined. Fold in the chocolate chips if using with a spatula.
Bake: Transfer the batter to the prepared baking pan and smooth out the top so that it’s one even layer. Bake for 20 to 25 minutes. The brownies should feel set on the edges, and the center should look very moist, but not uncooked.
Let cool completely and then cover and store at room temperature for up to 4 days. You can also refrigerate them to give them a fudgier texture. Cut into 16 squares. **This recipe will give you 16 – approx. 20mg brownies based on original canna butter or canna-oil recipe.