Brownies have always been a staple in the edibles realm. I’ve tried various recipes to find which brownies taste the best and came out with this. The brownies turned out extremely delicious and had many people coming back for more.
This recipe was adopted from Tasty – The Best Fudgy Brownies
Yields – 9 brownies
- 125 g – good-quality chocolate semi-sweet
- 125 g – premium chocolate bars chopped in chunks (for example Lindt chocolate bar)
- 100 g – of roasted Pecans (or other nuts) – optional
- 180 g – cannabutter, melted
- 250 g – granulated sugar
- 2 – eggs
- 2 teaspoons – vanilla extract
- 95 g – all-purpose flour
- 30 g – cocoa powder
- 1 teaspoon – salt
Pre-heat oven to 350°F (180°C) and line an 8″ square baking dish with parchment paper
In a separate bowl, sift and mix the the flour, cocoa powder, and salt together.
Using a double boiler (or you can use a microwave to heat for 30s then stir and repeat until the correct consistency), whisk the semi-sweet chocolate, cannabutter and sugar until you get a creamy consistency (about 1-2 min). Transfer the butter into a mixing bowl.
Whisk the two eggs in a separate bowl
Slowly add in the eggs into the cannabutter while whisking.
Take the mixing bowl bowl with the cannabutter and slowly fold in the dry ingredients and the premium chocolate pieces and nuts into the bowl. It is import that you use a folding method instead of a mixer to prevent the brownie be bread like.
Transfer the mixture into the baking dish and bake for 20-25 min. Do not over cook. When the brownies come out from the oven, it will look undercooked.
Let the brownies rest for 10 minutes before cutting into it.
Tip: If you plan on eating it immediately, and you live in a cold climate, you can always thrown the baking dish outside. The flash chill will make the exterior brownie slightly crispy and hard but fudgy and soft inside.