Description
Molten, dark, and impossibly fudgy brownies that are rich in chocolate flavor, with a glossy, crackly top.
Ingredients
Scale
- 170 g (6 oz) unsalted butter
- 170 g (6 oz) dark chocolate (60–70% cocoa)
- 250 g (1 1/4 cups) granulated sugar
- 3 large eggs, room temperature
- 75 g (2/3 cup) all-purpose flour
- 35 g (1/3 cup) Dutch-process cocoa powder
- 1/4 tsp fine salt
- 1 tsp vanilla extract
- Cannabis-infused butter or oil, measured for dosing
Instructions
- Decarboxylate the cannabis by preheating the oven to 110°C (230°F) and baking for 40–60 minutes.
- Combine 170 g (6 oz) unsalted butter and decarboxylated cannabis in a saucepan with water and simmer for 60–90 minutes.
- Melt together 170 g (6 oz) dark chocolate and 170 g (6 oz) butter in a heatproof bowl over simmering water until smooth.
- Whisk 3 large eggs and 250 g (1 1/4 cups) sugar until pale and glossy. Stir in 1 tsp vanilla extract.
- Pour the chocolate-butter mixture into the eggs while whisking, then fold in flour, cocoa, and salt until no dry streaks remain.
- Scrape batter into a parchment-lined baking pan and bake at 180°C (350°F) for 22–26 minutes.
- Lift brownies from the pan and cool for at least 30 minutes before slicing.
Notes
Use precise weights for ingredients to avoid dry or gummy brownies. For a chewier texture, consider adding light brown sugar or substituting eggs with silken tofu for a vegan option.
- Prep Time: 20 minutes
- Cook Time: 26 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 brownie
- Calories: 320
- Sugar: 21g
- Sodium: 120mg
- Fat: 22g
- Saturated Fat: 12g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 85mg