Hot to Make Cannabutter & Pot Brownies
1/2 oz (14 grams) marijuana bud, trim, shake, broken up ground course
10 tablespoons (1 1/4 sticks) unsalted butter, cut into 1-inch pieces
1 1/4 cups granulated sugar
3/4 cup unsweetened cocoa powder
1 teaspoon vanilla extract
2 large eggs
1/3 cup plus 1 tablespoon all purpose flour
1/2 cup or more chopped, toasted nuts (optional)
Make a sachet with cheesecloth for the marijuana and tie it off securely.
Melt butter in double boiler add 1 cup water and the sachet of marijuana.
Keep heat high and water filled in boiler for 2 hours turning the sachet in the hot butter.
After two hours remove heat and using tongs carefully remove sachet of marijuana and squeeze as much butter from the pouch as possible. (a pair of large slotted spoons or a masher can be helpful)
Put filtered marijuana in container in refrigerator for about 1 hour until butter oil has solidified on top of the water, sediment and milk solids.
Strain water off of the canna butter carefully.
Marijuana Brownie Recipe
Melt cannabutter in medium saucepan over medium heat.
Preheat to 325°F. Line 8 x 8 x 2-inch metal baking pan with foil, pressing foil firmly against pan sides and leaving 2-inch overhang. Coat foil with nonstick spray.
Once butter is melted and hot, remove from heat; immediately add sugar, cocoa, 2 teaspoons water, vanilla, and 1⁄4 teaspoon salt. Stir to blend. Let cool 5 minutes (mixture will still be hot).
Add eggs to hot mixture 1 at a time, beating vigorously to blend after each addition. When mixture looks thick and shiny, add flour and stir until blended. Stir in nuts.
Beat vigorously 60 strokes.
Transfer batter to prepared pan.
Bake brownies until toothpick inserted into center comes out almost clean, about 25-30 minutes.
Cool in pan on rack. Using foil, lift brownies from pan. Cut into 4 strips. Cut each strip crosswise into 3 brownies for 12 servings.