The Washington Post

Gooey Pot Brownies

Gooey Pot Brownies 24.000

(Tom McCorkle for The Washington Post; food styling by Lisa Cherkasky for The Washington Post)

Apr 20, 2020

Dark chocolate, a sprinkle of sea salt and cannabis-infused butter (cannabutter) come together for the ultimate take on the iconic edible.

NOTE: The Washington Post does not endorse illicit drug use, so this should be made only if you live where it is legal to do so.

According to cookbook author Diana Isaiou, based on cannabis with 15 percent THC, 1/4 cup of this cannabutter should have 263 milligrams THC total, which means each 2-inch brownie square has about 11 milligrams THC.

Storage Notes: The brownies taste even better the next day, and keep well if tightly wrapped. They can be refrigerated for up to 1 week, or frozen, tightly wrapped, for up to 3 months. The cannabutter can be refrigerated for up to 1 month or frozen for up to 1 year.


Servings:
24

When you scale a recipe, keep in mind that cooking times and temperatures, pan sizes and seasonings may be affected, so adjust accordingly. Also, amounts listed in the directions will not reflect the changes made to ingredient amounts.

Tested size: 24 servings; makes about 24 two-inch brownies

Ingredients
  • For the cannabutter
  • 10 grams cannabis
  • 4 cups (960 milliliters) water
  • 2 1/2 sticks (10 ounces/284 grams) unsalted European-style butter
  • For the brownies
  • 1 stick (4 ounces/113 grams) unsalted butter
  • 1/4 cup (57 grams) cannabutter
  • 12 ounces (340 grams) bittersweet chocolate, coarsely chopped
  • 1 cup (213 grams) packed light brown sugar
  • 3/4 cup (150 grams) granulated sugar
  • 1 teaspoon fine sea salt
  • 4 large eggs
  • 2 teaspoons vanilla extract
  • 3/4 cup (90 grams) all-purpose flour

Directions

Make the cannabutter: Position the rack in the middle of the oven and preheat to 250 degrees. Line a large, rimmed baking sheet with parchment paper. Using your hands or kitchen shears, break the cannabis into small pieces or grind it coarsely in a food processor. Place the cannabis on the baking sheet. Place the baking sheet in the oven and toast the cannabis for 30 minutes, until very dry.

In a medium saucepan over medium heat, combine the cannabis with the water and butter. Bring to a boil, then decrease the heat so the mixture is at a very low simmer and cook for 3 hours, infusing the butter. Check and replenish the water as it evaporates — it is important to keep an 1 inch or so of water on the bottom of the pan as it cooks. Remove from the heat and let cool for about 30 minutes.

Strain the mixture through cheesecloth or a fine-mesh sieve placed over a large bowl, pressing on the solids to extract all the butter and liquid from the cannabis (discard the spent cannabis). Refrigerate the liquid for at least 45 minutes, until the butter has solidified. Then, lift the solid layer of butter from the murky water and discard the water. Using paper towels, pat the butter until dry. Use immediately, or cover and refrigerate or freeze until needed. Label that the container contains cannabis.

Make the brownies: Position a baking rack in the middle of the oven and preheat to 350 degrees. Lightly butter or spray a 9-by-13-inch baking pan.

In a medium heavy-bottomed saucepan over low heat, melt the butter and cannabutter. Add the chocolate and stir until it has just about melted. Add the brown sugar, granulated sugar and salt, and stir until thoroughly combined. Remove from the heat, set aside and let cool slightly. The chocolate should melt from the residual heat.

In a large bowl, whisk the eggs until foamy, then whisk in the vanilla.

Whisk the warm chocolate mixture into the eggs. (If the chocolate is too hot, it will scramble your eggs; you should be able to touch the chocolate with your fingertip and not be uncomfortable.)

Whisk the flour gently into the egg mixture just until combined, and no clumps of flour remain (do not overmix). The batter will be thick.

Pour the batter into prepared pan. Bake for 20 to 25 minutes, until the top just starts to crack and is glossy. Remove from the oven and cool completely on a wire rack before cutting. Be sure to mark that these have cannabis in them.


Recipe Source

Adapted from “High Tea: Cannabis Cakes, Tarts and Bakes” by Diana Isaiou (Smith Street Books, September 2020)

Tested by Rebekah Yonan.

Email questions to the Food Section.

Email questions to the Food Section at food@washpost.com.

Nutritional Facts

Calories per serving: 218


% Daily Values*

Total Fat: 13g 20%

Saturated Fat: 8g 40%

Cholesterol: 46mg 15%

Sodium: 110mg 5%

Total Carbohydrates: 23g 8%

Dietary Fiber: 2g 8%

Sugar: 17g

Protein: 2g


*Percent Daily Value based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Total Fat: Less than 65g

Saturated Fat: Less than 20g

Cholesterol: Less than 300mg

Sodium: Less than 2,400mg

Total Carbohydrates: 300g

Dietary Fiber: 25g

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