Delicious Canna-Brownies!

Learn how to decarboxylate your weed before cooking with it, for the full psychoactive effect!

Time in Kitchen:
Number of servings: 18 two inch peices
Difficulty level: Medium
32 votes
Views: 18,934
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Ingredients

For Canna-butter
-Heat 20 table spoons of butter(with highest saturated fat content)
-Add a quarter of the finest ground herb you can get your hands on.

For canna-flour:
leftover weed from canna-butter made earlier.
1 cup of flour.

Make the pot brownies:
8oz baker's chocolate
one cup of canna-butter
4 eggs
1 cup of sugar
1 cup of packed brown sugar.
2 teaspoons of vanilla extract
1 cup of canna-flour made earlier.
2 cup of milk chocolate chip
9" x 13" baking pan OR two 8" x 8" baking pans.

Directions

First make the canna-butter:
-Heat 20 table spoons of butter(with highest saturated fat content) on low heat in sauce pan until melted.
(I find that when the canna-butter process is over with you actually loose a couple table spoons of butter so I use this ratio when making canna butter; For every cup of canna-butter you wish to make, it takes 20 tablespoons of butter)
-Add a quarter of the finest ground herb you can get your hands on.
-Let simmer for 45 minutes.
-Constantly Stir.
-Extract all the butter with a cheese cloth.

Dry the left over weed:
Sprinkle between 2 paper towels and press.
Repeat until dry

Make canna-flour:
Grind leftovers as fine as possible.
Mix with 1 cup of flour.

Make the pot brownies:
Preheat the oven to 300*F
Melt 8oz baker's chocolate and one cup of canna-butter over low heat.
Stir constantly.
Once completely melted, take off stove.
Set aside.
In a large mixing bowl, beat 4 eggs until a light yellow color. Approx. 2 minutes.
Add 1 cup of sugar and 1 cup of packed brown sugar.
Mix thoroughly.
Add 2 teaspoons of vanilla extract and melted chocolate/canna-butter mix to the egg and sugar mixture.
Mix until smooth.
Add 1 cup of canna-flour made earlier.
Mix thoroughly.
(I Recommend adding 1 cup of milk chocolate chips at this point as well for extra dankness)
Pour into a greased 9" x 13" baking pan OR two 8" x 8" baking pans.
Sprinkle another cup of milk chocolate chips across the top of mix.
Bake in the center of rack at 300* for 45-55 minutes.
(I recommend setting a timer for 45 minutes and checking brownies every couple minutes after that with a toothpick.)
Let cool for a few minutes, probably 5.

And Done.
The dankest pot brownie recipe you will ever come across. Enjoy! :)
Time in Kitchen:
Number of servings: 18 two inch peices
Difficulty level: Medium
2.8
32 votes
Views: 18,934
Submitted by:
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