Chronic Cooking with Craig Ex: Recipe #10 – Brownies

Brownies! Everyone loves them. But damn they can be a pain to make. If someone asks if you can make them weed brownies, run away. If they insist, or you’re a really nice person… you might want to consider using a pre mix and adding weed oil or butter. But, if you like to do things the hard way, here’s how I make them.

Preheat the oven to 350°F. Line bottom of 8×8-inch baking pan with parchment and grease pan with butter. Melt 1 cup of chocolate chips, ¾ of a cup of canna butter, and 4 oz of unsweetened chocolate, then let cool slightly. In a large bowl, use an electric mixer to beat 3 large eggs (plus one extra yolk), and 1 and ½ cups of sugar on medium-high speed until light and thick, about 3 minutes. Then, beat in 1 teaspoon of vanilla extract. Using a rubber spatula, gently stir in the cooled chocolate mixture. Gently fold in ¾ of a cup of flour and ¼ teaspoon of salt until combined. Pour the batter into the prepared baking pan. Bake until a toothpick comes out with moist crumbs still attached. Should be about 35 to 40 minutes. Do not over bake them, so start checking at 25 minutes. Remove from oven and let cool before removing from the pan or cutting.

If you’re like most people and prefer your brownies frosted…

Combine 3 tablespoons of canna butter, 3 tablespoons of cocoa powder, 1 tablespoon of infused honey, 1 teaspoon of vanilla extract, and 1 cup of icing sugar in a bowl, and beat until smooth. Spread the frosting on the brownies, cut, serve… and enjoy.

1 cup semisweet chocolate chips
¾ cup unsalted canna butter
4 ounces unsweetened chocolate squares
1 1/2 cups granulated sugar
3 large eggs plus 1 egg yolk
1 teaspoon vanilla extract
3/4 cup all-purpose flour
1/4 teaspoon salt

3 tablespoons canna butter, softened
3 tablespoons unsweetened cocoa powder
1 tablespoon infused honey
1 teaspoon vanilla extract
1 cup icing sugar