Cannabis-infused brownies are very popular edibles found in many Amsterdam coffee shops. The rich chocolatey flavour disguises any background taste from the cannabutter, something many people will appreciate.
This recipe uses walnuts, prunes, and dates, thus cutting down the need for too much sugar, so you can almost convince yourself it’s a healthy snack. Molasses, sugar, and yoghurt add to the goo-factor.
As with all cannabis edibles, the effect will depend on the strength of your cannabis and how much you add to your cannabutter. Try one brownie and if after 45 minutes or so you don’t feel an effect, try another.
NB. This recipe can easily be made vegan by substituting aquafaba for the eggs and choosing dairy-free yoghurt.
To make 12 brownies, you will need:
- 95g of cannabutter (softened)
- 100g molasses sugar
- 3 large eggs
- 4 dollops of natural yoghurt (or a dairy-free alternative such as coconut yoghurt)
- 75g cocoa powder.
- 50g of plain flour
- 75g chopped walnut pieces
- 75g chopped prunes
- 50g chopped dates
- A small amount of butter or olive oil to grease the baking tin.
- Icing sugar (optional)
How to Make your Cannabis Brownies
Preheat oven to 180 degrees C/ gas mark 4.
Cut a rectangle of greaseproof paper (baking parchment) to fit the baking tin. The baking tin should be roughly 30 x 23 x 4 cm. Grease the tin and line it with the paper.
Lightly soften the cannabutter in a microwave for around 10-15 seconds. For instructions on how to make cannabutter click here.
Sieve the flour and cocoa powder together, making sure there are no lumps.
Break 3 large eggs into a separate bowl and mix with the sugar. As this recipe calls for molasses sugar, this mixture will look a bit strange at this point.
Add the walnuts, dates, and prunes to the egg and sugar mixture.
Gently fold in the already-sifted flour and cocoa into the mixture, being careful not to beat all the air out of the mixture.
For extra gooey-ness, add 4 serving spoons of natural yoghurt to the mixture.
Spoon the mixture into the prepared tin. Spread the mixture to the corners of the tin and level the surface with a spatula.
Bake for 25 minutes until the brownies have a crunchy top. Insert a skewer into the centre; if it comes out clean, you’re good to go.
Allow the brownies to cool before slicing into bars/squares
Dust with icing sugar and enjoy.
Store in an airtight tin. The gooier you make the brownies, the longer they will keep.
Note: If you prefer sweeter brownies, try adding chocolate chips, fudge pieces, or cinder-toffee.